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Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

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4.3 from 55 reviews

  • Author: Sophia
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Gluten Free, Vegetarian

Description

A vibrant and wholesome Honey Mustard Quinoa Apple Salad featuring fluffy quinoa, peppery arugula, crisp apple slices, and crunchy fried shallots tossed in a tangy honey mustard vinaigrette. This gluten-free and vegetarian salad balances sweet and savory flavors with a delightful texture contrast, perfect for a nutritious lunch or light dinner.

Ingredients

Quinoa and Cooking Liquid

  • 1 cup (180 g) uncooked quinoa
  • 2 cups (480 ml) chicken or vegetable stock

Fried Shallots

  • 2 shallots, thinly sliced
  • 1/3 cup (80 ml) olive oil

Honey Mustard Vinaigrette

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper + more for topping

Salad Components

  • 5 cups arugula
  • 1/4 cup freshly chopped parsley
  • 1 large or medium sharp, crisp apple
  • 1/4 cup toasted pepitas (hulled pumpkin seeds)
  • Shaved or grated parmesan cheese (to taste)

Instructions

  1. Cook the Quinoa: Rinse the quinoa under cold water. Place it in a medium saucepan and pour in the chicken or vegetable stock. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered until all the liquid is absorbed, about 15-20 minutes. Transfer the cooked quinoa to a bowl to cool faster.
  2. Fry the Shallots: While the quinoa cooks, heat 1/3 cup olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook gently for 15-20 minutes, stirring often to prevent burning, until golden and crispy. Remove from heat once done.
  3. Drain the Shallots: Place a sieve over a small bowl, pour the fried shallots into the sieve to separate them from the oil. Transfer the shallots onto a paper towel-lined plate, sprinkle with salt, and set aside. Allow the oil to cool for at least five minutes for use in the vinaigrette.
  4. Make Honey Mustard Vinaigrette: In the bowl with the cooled oil, whisk together apple cider vinegar, honey, dijon mustard, salt, and pepper until combined. Taste and adjust seasoning as desired.
  5. Assemble the Salad: In a large salad bowl, combine the cooled quinoa, arugula, freshly chopped parsley, sliced apple, toasted pepitas, and the crispy fried shallots. Drizzle the honey mustard vinaigrette over the salad and toss gently to combine all ingredients evenly.
  6. Finish and Serve: Sprinkle shaved or grated parmesan cheese over the salad and grind additional black pepper on top. Serve immediately and enjoy the blend of flavors and textures.

Notes

  • You can substitute pepitas with other toasted nuts or seeds such as walnuts or pecans for a different crunch and flavor.
  • Using vegetable stock keeps the salad vegetarian; chicken stock adds more savory depth.
  • For a vegan version, omit parmesan or use a plant-based cheese alternative.
  • Make sure to stir shallots frequently during frying to avoid burning and achieve a perfect crisp texture.
  • Allow quinoa to cool before mixing to keep the arugula fresh and prevent wilting.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sophiasrecipe.com/honey-mustard-quinoa-apple-salad-with-crispy-shallots-recipe/