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Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe
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★★★★★

5.3 from 13 reviews

A vibrant and nutritious Honey Mustard Quinoa Apple Salad featuring tender quinoa, crisp apples, peppery arugula, and toasted pepitas, all tossed in a tangy honey mustard vinaigrette and topped with crispy shallots and shaved parmesan for a perfect balance of textures and flavors.

Ingredients

Scale

Quinoa and Stock

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

Shallots and Oil

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

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 Ingredients

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

Instructions

  1. Cook the quinoa: Add the quinoa to a medium-sized saucepan and cover with chicken or vegetable stock. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until all liquid is absorbed, about 15-20 minutes. Transfer the quinoa to a bowl to cool quickly.
  2. Fry the shallots: In a small saucepan over medium heat, combine the thinly sliced shallots with 1/3 cup olive oil. Cook, stirring often, for 15-20 minutes until the shallots turn golden and crispy. Be careful not to burn them. Remove from heat once done.
  3. Drain the shallots: Place a sieve over a small bowl and pour the fried shallots and oil through it to separate. Transfer the crispy shallots to a paper towel-lined plate and sprinkle with salt. Set aside. Allow the oil to cool for at least five minutes.
  4. Make the vinaigrette: In the bowl with the slightly cooled oil, whisk in apple cider vinegar, honey, dijon mustard, salt, and freshly ground black pepper until well combined. Taste and adjust seasoning as desired.
  5. Assemble the salad: In a large salad bowl, combine the cooled quinoa, arugula, chopped parsley, diced apple, toasted pepitas, and half of the crispy shallots. Drizzle the vinaigrette over the salad and toss gently to combine all ingredients.
  6. Serve: Sprinkle the salad with shaved or grated parmesan and the remaining crispy shallots. Finish with a fresh grind of black pepper on top. Enjoy immediately for best texture and flavor.

Notes

  • You can substitute arugula with spinach or mixed greens if preferred.
  • For a vegan version, omit the parmesan or replace with a vegan cheese alternative.
  • Make sure to stir the shallots frequently during frying to prevent burning and achieve maximum crispiness.
  • Leftover vinaigrette can be stored in the refrigerator for up to 3 days; re-whisk before using.
  • Use a sharp, crisp apple variety such as Granny Smith or Honeycrisp for the best flavor contrast.

Nutrition

Keywords: quinoa salad, honey mustard vinaigrette, crispy shallots, apple salad, healthy salad, arugula salad

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