This mild Mediterranean-style Quinoa Apple Waldorf Salad with a lightweight Waldorf salad dressing calls upon the nutty taste of walnuts. The Waldorf salad components embody candy spices, apples, celery, parsley, and raisins for a comforting kick, plus nourishing quinoa which boosts it to one-dish meal territory. With a lightweight French dressing, it skips on the creamy, wealthy dressing you’d sometimes discover in a Waldorf salad recipe. Plus, it’s tremendous simple to make! Simply cook dinner up the quinoa, and toss in chopped apples, celery, walnuts, raisins, parsley, seasonings, and the French dressing, and you’ve got a satisfying, nutritious, fiber-packed dish in about 20 minutes.
I like to take this salad to events, vacation meals, and potlucks. And it’s nice packed up for lunch the subsequent day, because the components keep contemporary and crunchy. It retains within the fridge for a number of days. Serve this Quinoa Apple Waldorf Salad with a bowl of lentil soup and slice of rustic entire grain bread for a satisfying, balanced meal.
The Waldorf salad recipe is vegan and gluten-free, becoming into a number of totally different eating regimen patterns. Plus, this wholesome salad is wealthy in fiber, plant protein, antioxidant compounds, and wholesome fat, compliments of those nutritious components. If yow will discover walnut oil for the French dressing, it’s actually good; but when can’t simply substitute olive oil within the dressing recipe. Attempt several types of apples to change up the flavour profile. I like Fuji apples on this recipe, however Honeycrisp and Braeburn are actually good too. You’ll be able to even change the apples for pears for a brand new twist on a wholesome, plant-rich recipe. This recipe was chosen as one of many prime finalists in a nationwide recipe contest by the California Walnut Fee.
Description
This Quinoa Apple Waldorf Salad is a wholesome, gluten-free, vegan, Mediterranean twist on typical heavy Waldorf salad recipes you’ll discover on the market.
Waldorf Salad:
- 1 cup quinoa, raw (could use beige, crimson, or multicolor)
- 2 cups water
- 4 stalks celery, diced
- 2 giant red-skinned crisp apples (i.e. Fuji, Braeburn), cored, diced, with peel
- ½ cup coarsely chopped contemporary Italian parsley
- ½ cup coarsely chopped walnuts
- 1/3 cup raisins
Waldorf Salad Dressing:
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Add quinoa and water to small pot. Cowl and cook dinner over medium warmth about quarter-hour, till tender. Drain any remaining water and fluff with a fork. Cool.
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Whereas quinoa is cooking, assemble the remainder of the components.
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Add celery, apples, parsley, walnuts, and raisins to a giant mixing bowl and put aside.
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To make the dressing, whisk collectively walnut oil (or olive oil), lemon juice, brown sugar, celery salt, white pepper, cinnamon, cardamom, allspice, and salt (if utilizing) in a small dish.
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Add cooled quinoa to the salad and toss collectively gently. Pour dressing over salad components and toss collectively gently to distribute.
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Serve instantly or cowl and chill salad till serving time.
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Makes 10 servings (about 1 cup every).
- Prep Time: quarter-hour
- Class: Salad
- Delicacies: American
Diet
- Serving Dimension: 1 serving
- Energy: 153
- Sugar: 9 g
- Sodium: 41 mg
- Fats: 7 g
- Saturated Fats: 1 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
Key phrases: waldorf salad, waldorf salad components, waldorf salad dressing
For different plant-based salads, try a few of my favorites recipes:
Mandarin, Quinoa, and Kale Bowl
Arugula Salad with Radishes and Avocado and Truffle Lemon French dressing
Italian Chopped Salad
Nicoise Salad with Tofu
Jewel Winter Salad with Orange French dressing
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