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Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

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3.8 from 1 review

This Honey Mustard Quinoa Apple Salad with Crispy Shallots is a vibrant, nutritious dish combining fluffy quinoa, fresh arugula, and crisp apples with a tangy honey mustard vinaigrette. Crispy fried shallots add a delightful crunch, while toasted pepitas and parmesan provide extra texture and flavor. Perfect as a light lunch or a side salad, it balances sweet, savory, and fresh elements in every bite.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Quinoa and Stock

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

Frying and Dressing

  • 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 + 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 the chicken or vegetable stock. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the liquid is fully absorbed, about 15-20 minutes. Transfer the cooked quinoa to a bowl to cool faster.
  2. Fry the shallots: While the quinoa cooks, heat the olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook for 15-20 minutes, stirring frequently, until they turn golden and crispy. Be careful to not burn them. Remove from heat when done.
  3. Drain shallots and separate oil: Place a sieve over a small bowl and pour the fried shallots and oil through it to separate. Transfer the shallots to a paper towel-lined plate and sprinkle with salt. Set aside. Allow the oil to cool for at least five minutes before using.
  4. Make the vinaigrette: In the bowl with the cooled shallot oil, whisk in apple cider vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until well combined. Adjust seasoning to taste.
  5. Assemble the salad: In a large salad bowl, combine the cooled quinoa, arugula, chopped parsley, sliced apple, toasted pepitas, and fried shallots. Drizzle the honey mustard vinaigrette over the salad and toss gently to combine all the ingredients evenly.
  6. Finish and serve: Sprinkle shaved or grated parmesan over the salad. Grind additional black pepper on top if desired. Serve immediately and enjoy this fresh, crunchy, and flavorful salad.

Notes

  • Use a sharp, crisp apple like Granny Smith or Honeycrisp for best texture and flavor contrast.
  • To make the salad vegetarian, use vegetable stock instead of chicken stock.
  • Prepare the fried shallots carefully, stirring often to prevent burning and ensure even crispiness.
  • You can make the vinaigrette ahead of time; just whisk again before using.
  • For a nuttier flavor, lightly toast the pepitas before adding them to the salad.
  • This salad is best served fresh, but refrigerated leftovers can be enjoyed within 1-2 days.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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