Apple Quinoa Spinach Salad: Nutty Grain and Fruit Salad
American grain salads often rely on heavy dressings or refined flours. This apple quinoa spinach salad departs from those norms by using quinoa for a lighter, protein-rich base. You must rinse the quinoa in a fine mesh sieve for 30 seconds to remove the bitter saponin coating before simmering. This ensures a clean, nutty flavour that allows the tartness of the Granny Smith apple to stand out without competition.
The result is a bright, textural balance of velvety goat cheese and crunchy walnuts. You must spread the hot grains thinly onto a wide baking sheet to cool to room temperature before dressing. If you skip this, the heat will steam the baby spinach and dull its green colour. Toast the walnuts at 200°C (392°F) for 5 minutes to introduce a roasted depth that contrasts the fresh fruit.
Apple Quinoa Spinach Salad: Nutty Grain and Fruit Salad
Recipe cardIngredients
Watch how it's made
Instructions
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Cook the quinoa
Rinse the quinoa under cold tap in a fine mesh sieve for 30 seconds to remove bitterness. Transfer it to a medium saucepan with 170 ml water and a pinch of salt. Bring to a boil, then simmer covered on low heat for 12 minutes until the water is fully absorbed.
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Cool the grains
Remove the pan from the heat and leave it covered to stand for 5 minutes. This allows the steam to finish the cooking process. Spread the hot grains thinly onto a wide baking sheet to cool to room temperature so you do not wilt the spinach.
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Prepare the produce
Roughly chop the washed and dried spinach leaves. Slice the Granny Smith apple into thin wedges. Toss the apple slices with 15 ml lemon juice to minimise oxidation and keep the colour bright.
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Toast the walnuts
Pre-heat your oven to 200°C (392°F). Spread the walnuts on a baking sheet and toast for 5 minutes. Remove them once they are fragrant and lightly browned to ensure a nutty crunch.
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Emulsify the dressing
Whisk the olive oil, apple-cider vinegar, fresh lemon juice, honey, Dijon mustard, salt and pepper in a small bowl. Continue whisking until the dressing is fully emulsified and smooth.
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Assemble the salad
Combine the cooled quinoa, spinach, apple, cranberries and toasted nuts in a large bowl. Drizzle the dressing over the ingredients and toss gently. Use a light touch to preserve the bright green hue of the spinach.
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Finish and serve
Sprinkle the crumbled goat cheese evenly over the top and give one final gentle toss. Serve immediately, or let it chill at room temperature for 10 minutes for a cooler bite.
Ensure your quinoa is completely cool before you add the dressing. If the grains are still warm, they will steam the spinach and cause the leaves to turn a dull, dark green. Check the temperature with your finger before tossing the salad.
How it differs from the traditional method
This version uses quinoa instead of leaf-only greens to add protein and structure. Traditional spinach salads often wilt quickly under heavy dressings. The cooked grains absorb the honey-mustard vinaigrette, ensuring the flavour distributes evenly while the spinach retains its volume and bright green colour.
What to serve with it
Pair this salad with grilled chicken breast or turkey to add lean protein. It also works as a festive side for a roasted butternut squash dinner party. For an elegant presentation, garnish individual portions with a small drizzle of extra olive oil and a pinch of sea salt.
Nutrition per serving
- Calories
- 345
- Protein
- 9.2 g
- Carbs
- 24.5 g
- Fat
- 22.1 g
- Fiber
- 5.8 g
- Sugar
- 11.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is a good dressing for apple spinach salad?
A honey-mustard vinaigrette is ideal. The acidity of apple-cider vinegar and lemon juice cuts through the creaminess of the goat cheese, while the honey balances the tartness of the Granny Smith apples.
Do quinoa and spinach go together?
Yes. Quinoa provides a nutty, fluffy texture that complements the tender baby spinach. When cooled properly, the grains act as a base that prevents the spinach from becoming soggy too quickly.
What is the best dressing for quinoa salad?
An emulsified vinaigrette works best. Whisking oil with an acid like cider vinegar and a binder like Dijon mustard ensures the dressing clings to the small quinoa grains rather than pooling at the bottom.
