Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
