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This Quinoa Apple Waldorf Salad is a healthy, gluten-free, vegan, Mediterranean twist on typical heavy Waldorf salad recipes you’ll find out there.
Ingredients
Scale
Waldorf Salad:
- 1 cup quinoa, uncooked (may use beige, red, or multicolor)
- 2 cups water
- 4 stalks celery, diced
- 2 large red-skinned crisp apples (i.e. Fuji, Braeburn), cored, diced, with peel
- ½ cup coarsely chopped fresh Italian parsley
- ½ cup coarsely chopped walnuts
- 1/3 cup raisins
Waldorf Salad Dressing:
- 2 tablespoons walnut oil (may substitute with extra virgin olive oil)
- 1 lemon, juiced
- 1 teaspoon brown sugar
- ¼ teaspoon celery salt
- ¼ teaspoon white pepper
- ¼ teaspoon cinnamon
- 1/8 teaspoon cardamom
- ¼ teaspoon allspice
- ¼ teaspoon kosher salt (optional)
Instructions
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Add quinoa and water to small pot. Cover and cook over medium heat about 15 minutes, until tender. Drain any remaining water and fluff with a fork. Cool.
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While quinoa is cooking, assemble the rest of the ingredients.
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Add celery, apples, parsley, walnuts, and raisins to a large mixing bowl and set aside.
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To make the dressing, whisk together walnut oil (or olive oil), lemon juice, brown sugar, celery salt, white pepper, cinnamon, cardamom, allspice, and salt (if using) in a small dish.
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Add cooled quinoa to the salad and toss together gently. Pour dressing over salad ingredients and toss together gently to distribute.
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Serve immediately or cover and chill salad until serving time.
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Makes 10 servings (about 1 cup each).
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 153
- Sugar: 9 g
- Sodium: 41 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g