Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

Introduction

This Honey Mustard Quinoa Apple Salad is a delightful blend of fluffy quinoa, peppery arugula, and crisp apple slices. Topped with crispy fried shallots and drizzled with a simple honey mustard vinaigrette, it’s a fresh and flavorful salad perfect for any meal.

Ingredients

• 1 cup (180 g) uncooked quinoa
• 2 cups (480 ml) chicken or vegetable stock
• 1/3 cup (80 ml) olive oil
• 2 shallots, thinly sliced
• 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, plus more for topping
• 5 cups arugula
• 1/4 cup parsley, freshly chopped
• 1 large or medium apple (sharp and crisp variety)
• 1/4 cup toasted pepitas (hulled pumpkin seeds)
• Shaved or grated Parmesan cheese

Instructions

1. Step 1: Add the quinoa to a medium saucepan and cover with stock. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the liquid is absorbed, about 15–20 minutes. Transfer the quinoa to a bowl to cool.
2. Step 2: While the quinoa cooks, fry the shallots. In a small saucepan over medium heat, combine sliced shallots and olive oil. Cook, stirring often, for 15–20 minutes until golden and crispy. Remove from heat.
3. Step 3: Pour the fried shallots through a sieve over a small bowl to separate oil from shallots. Transfer shallots to a paper towel-lined plate and sprinkle with salt. Let the oil cool for at least five minutes.
4. Step 4: Make the vinaigrette by whisking the cooled oil with apple cider vinegar, honey, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
5. Step 5: In a large salad bowl, combine cooled quinoa, arugula, parsley, apple slices, pepitas, and fried shallots. Drizzle with the vinaigrette and toss gently to combine. Finish with freshly ground black pepper and shaved Parmesan.

Tips & Variations

• Use a sharp and crisp apple like Granny Smith or Honeycrisp for the best texture and flavor contrast.
• For a vegan option, omit Parmesan or substitute with a plant-based cheese.
• If you prefer, replace pepitas with toasted walnuts or almonds for a different crunch.
• Cook quinoa in vegetable stock to keep the salad vegetarian or vegan friendly.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette and crispy shallots separate until serving to maintain their texture. Reheat the quinoa gently if desired, but the salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with cooked couscous, bulgur, or farro. Adjust cooking times accordingly and ensure grains are fully cooled before mixing.

How do I make the shallots crispy without burning them?

Cook the shallots slowly over medium heat and stir frequently to prevent burning. Patience is key to achieving a golden, crispy texture.

Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

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4.8 from 276 reviews

A vibrant and flavorful Honey Mustard Quinoa Apple Salad featuring fluffy quinoa, peppery arugula, sweet and crisp apple slices, toasted pepitas, and crispy fried shallots, all tossed in a tangy honey mustard vinaigrette. This gluten-free, vegetarian salad is perfect as a light meal or a side dish.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Quinoa

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

Crispy Shallots

• 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

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

Instructions

1. Cook 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 quinoa to a bowl to cool faster.
2. Fry Shallots: In a small saucepan over medium heat, combine thinly sliced shallots and 1/3 cup olive oil. Cook for 15-20 minutes, stirring often, until shallots are golden and crispy. Remove from heat.
3. Drain Shallots: Pour fried shallots through a sieve over a small bowl to separate oil from shallots. Transfer shallots to a paper towel-lined plate, sprinkle with salt, and set aside. Allow the oil to cool at least five minutes.
4. Make Vinaigrette: In the bowl with the slightly cooled oil, whisk in apple cider vinegar, honey, dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning if desired.
5. Assemble Salad: In a large bowl, combine cooled quinoa, arugula, chopped parsley, sliced apple, toasted pepitas, and crispy shallots. Drizzle the vinaigrette over the salad and toss gently to combine.
6. Serve: Finish by grinding extra black pepper over the top and sprinkle with shaved or grated parmesan cheese if desired. Enjoy immediately.

Notes

• This salad is best served fresh, but you can refrigerate leftovers for up to 2 days.
• For a vegan version, omit the parmesan or substitute with a plant-based cheese alternative.
• Use vegetable stock instead of chicken stock to keep this recipe vegetarian.
• Be careful when frying shallots; stir often to prevent burning and achieve a crisp golden texture.
• Choosing a sharp, crisp apple variety like Granny Smith or Honeycrisp adds a nice tartness and crunch.

Keywords: quinoa salad, honey mustard vinaigrette, crispy shallots, apple salad, gluten free salad, vegetarian quinoa salad