Honey Mustard Quinoa Apple Salad With Crispy Shallots Recipe

I was inspired to create a Honey Mustard Quinoa Salad featuring fluffy quinoa, crisp apple slices, and peppery baby arugula. The addition of crispy fried shallots and a light honey mustard vinaigrette makes every bite exciting. I love the balance of sweet and tang in this simple healthy dinner.

I’ve been playing around in the kitchen lately and realized how amazing a salad can turn out when you mix unexpected flavors. My Honey Mustard Quinoa Apple Salad With Crispy Shallots is one of my favorites because it brings together so many interesting textures and tastes in one bowl.

I started by cooking 1 cup of rinsed quinoa in 2 cups of water with just a pinch (1/4 tsp) of salt. Once it cooled, I gently folded in 3 cups of baby arugula and thin slices of one large crisp apple.

Then I added 1/2 cup of crispy fried shallots for that irresistible crunch. The real magic comes in the simple dressing where I whisk together 2 tbsp honey, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar and 1/4 cup extra virgin olive oil with a bit of salt and pepper.

Its a fun twist on healthy, Mediterranean-inspired salads that makes me look forward to dinner every time.

Why I Like this Recipe

1. I really love how the salad has so many different textures that mix together perfectly. The quinoa comes out all fluffy, the apple slices give it a super sweet crunch, and those crispy fried shallots add a nice savory kick to it all.

2. I like how the flavors blend together too; the peppery arugula, the sweet apple, and the tangy honey mustard vinaigrette create a cool mix that even my picky friends say is awesome.

3. I appreciate that it’s really simple and fast to whip up. Even if I’m in a hurry, I can still throw it together and enjoy a healthy meal that’s gluten free and vegetarian.

4. I also enjoy how versatile it is, since I can change up some things or add my own twist sometimes, this recipe always gives me a good reason to experiment in the kitchen.

Ingredients

• Quinoa provides protein, fibre, and healthy complex carbs for lasting energy.
• Baby arugula is a nutrient rich green, adding a peppery flavor and crunch.
• Apple slices bring a crisp texture, natural sweetness and essential fibre.
• Crispy fried shallots add a delightful crunch and savory tang to each bite.
• Honey mustard dressing balances sweet and tangy flavors, uniting all salad elements.
• Apple cider vinegar and olive oil bring heart healthy fats with a zesty boost.

Ingredient Quantities

• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 tsp salt for cooking the quinoa
• 3 cups baby arugula, washed
• 1 large crisp apple, cored and thinly sliced
• 1/2 cup crispy fried shallots
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

How to Make this

1. Rinse the quinoa and place it in a medium saucepan with the 2 cups of water and 1/4 tsp salt, then bring it to a boil.

2. Once it starts boiling, lower the heat and let it simmer for about 15 minutes until the water’s all absorbed.

3. Take the pan off the heat and let it sit for 5 minutes, then fluff the quinoa with a fork.

4. In a large bowl, mix together 3 cups of baby arugula and 1 large crisp apple that’s been cored and sliced thinly.

5. Add the cooled quinoa to the bowl with the arugula and apple.

6. In a small bowl, whisk together 2 tbsp honey, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 1/4 cup extra virgin olive oil until they blend well.

7. Pour the vinaigrette over the salad and toss gently so that all ingredients are coated.

8. Season the salad with salt and pepper to taste.

9. Top the salad with 1/2 cup crispy fried shallots.

10. Serve immediately and enjoy this crunchy, sweet, and tangy salad!

Equipment Needed

1. Medium saucepan
2. Colander to rinse the quinoa
3. Measuring cups and spoons
4. Fork to fluff the quinoa
5. Knife and cutting board to core and slice the apple
6. Large bowl for mixing the salad
7. Small bowl for whisking the vinaigrette
8. Whisk for blending the dressing

FAQ

Honey Mustard Quinoa Apple Salad With Crispy Shallots Recipe Substitutions and Variations

• Instead of crispy fried shallots, try using thinly sliced fried onions or even toasted almond slivers for that nice crunch.
• If you dont have a crisp apple, you could swap it with a pear or even some grapes cut in half to keep the sweetness and texture.
• Not a fan of honey? Maple syrup works pretty well as a replacement and gives a similar level of sweetness.
• If you dont have Dijon mustard, regular yellow mustard or whole grain mustard will do just fine for that tangy kick.

Pro Tips

1. When you’re cooking the quinoa, try to toast it in a dry pan first. It gives it a nutty flavor that really boosts the whole taste.
2. Let the quinoa cool completely before mixing it with the arugula and apple. Mixing hot quinoa can wilt the greens and change the flavor of the dressing.
3. Pick an apple that’s super crisp yet a little tart so it balances well with the honey and mustard in the vinaigrette.
4. Add the crispy fried shallots right before serving to keep them crunchy. If they sit too long, they’ll start to lose their crispiness.