Harvest Quinoa Salad Recipe With Apples Is Fall's Perfect Salad (High-Fiber, High-Protein) by Elisa Schmitz

One thing I love about fall is all the harvest recipes to be made. Apples are one of my favorite ingredients to put into savory dishes this time of year. This harvest quinoa salad recipe with apples is my latest, and it's the perfect salad to celebrate fall. You may be asking yourself if quinoa and apples go together. The answer is a resounding yes! This autumn salad is so yummy.

Photo credit (all photos): Elisa Schmitz

The easy and delicious quinoa salad recipe is a healthier alternative to many pasta or rice dishes. That's because nutrient-dense quinoa is loaded with health benefits and is a great alternative to white rice and white pasta. Packed with protein and fiber, quinoa is a versatile grain that works wonderfully in a variety of salad recipes (and many other recipes, too). This easy quinoa salad is also a dense bean salad, which means it's loaded with even more fiber and protein. Here's why the health benefits of fiber and the health benefits of protein are so important.

An ancient grain that was first cultivated in the Andes region of South America, quinoa has been eaten for thousands of years. A small, round seed with a nutty taste that takes on other flavors that are added to it, quinoa is a complete protein (it contains all nine essential amino acids). In this salad, quinoa combines with chickpeas, cannellini beans, red onion, parsley, apples, apple cider vinegar and lemon juice to create a symphony of fall flavors. Plus, check out the health benefits of apples, the health benefits of apple cider vinegar and the health benefits of lemon. Quinoa is also naturally gluten-free.

To make this high-protein quinoa, bean and apple salad recipe, here are the wholesome ingredients you'll need to gather: quinoa, chickpeas (here's why chickpeas are a nutritional powerhouse), cannellini beans, apples, red onion (read about the health benefits of onions), fresh parsley, fresh lemons, extra virgin olive oil, apple cider vinegar, Dijon mustard and honey. The chopped walnuts are optional but highly recommended for added crunch. Cook the quinoa first then set it aside. Combine the salad ingredients then combine the dressing ingredients. Toss the salad with the dressing and serve. So simple and satisfying.

Serve this crispy, creamy, crunchy, high-fiber quinoa salad recipe as a nutritious lunch or an easy vegetarian dinner on top of some greens or with some toasted bread. It also makes for a flavorful side dish with a variety of your favorite proteins.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 1 1/2 cups quinoa, rinsed well then cooked according to package directions
• 15 ounces (1 can) chickpeas, drained and rinsed well
• 15 ounces (1 can) cannellini beans, drained and rinsed well
• 2 cups apples, diced (I used honeycrisp)
• 1/2 cup red onion, diced
• 1/2 cup fresh parsley, chopped
• 2 medium lemons, zest and juice
• 3 1/2 tablespoons extra virgin olive oil
• 2 1/2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 cup chopped walnuts (optional)
• salt and pepper, to taste (optional, but I used about 1/2 teaspoon of each)

Here's how to make it:

1. Prepare quinoa according to package directions. Remove from heat and set aside.
   
2. In a large mixing bowl, add the chickpeas, cannellini beans, apples, red onions and parsley. Stir to combine.
   
3. In a medium mixing bowl, add the lemon juice and zest, olive oil, apple cider vinegar, mustard and honey. Season with salt and pepper, to taste, if desired. Whisk to combine. Taste to see if you'd like to add any more of any of the dressing ingredients.
   
4. Add the cooked quinoa to the salad mixture and stir to combine.
   
5. Add the dressing and toss to combine.
   
6. Transfer to a large serving bowl or to individual bowls, whichever you prefer. Top with chopped walnuts, if desired. Garnish with additional parsley, if you like. Store leftovers in an airtight container in the refrigerator.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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