Honey Mustard Quinoa Apple Salad with Crispy Shallots
I absolutely adore this Honey Mustard Quinoa Apple Salad with Crispy Shallots! It’s a vibrant dish that not only looks stunning but also packs a punch of flavor and nutrition. Perfect for a quick lunch or a light dinner, this salad is sure to impress your loved ones. With its delightful crunch and sweet-tangy dressing, it’s a refreshing escape from the mundane. Let’s dive into this culinary adventure together!
Why You’ll Love This Honey Mustard Quinoa Apple Salad with Crispy Shallots
This Honey Mustard Quinoa Apple Salad with Crispy Shallots is a game-changer for busy days. It’s quick to prepare, taking just 35 minutes from start to finish. The combination of sweet apples, crunchy walnuts, and crispy shallots creates a delightful texture that dances on your palate. Plus, it’s packed with nutrients, making it a guilt-free indulgence. You’ll love how it brightens up your table and your mood!
Ingredients for Honey Mustard Quinoa Apple Salad with Crispy Shallots
Gathering the right ingredients is the first step to creating this delightful Honey Mustard Quinoa Apple Salad with Crispy Shallots. Here’s what you’ll need:
Quinoa: This protein-packed grain is the star of the salad, providing a nutty flavor and fluffy texture.
Water: Essential for cooking the quinoa to perfection.
Salt: A pinch enhances the flavors of the dish.
Apple: I recommend a crisp variety like Honeycrisp or Fuji for a sweet crunch.
Dried cranberries: These add a burst of sweetness and a chewy texture.
Chopped walnuts: Toasted walnuts bring a delightful crunch and healthy fats.
Green onions: Their mild flavor adds a fresh, zesty note to the salad.
Fresh parsley: This herb brightens the dish and adds a pop of color.
Honey: A natural sweetener that balances the tanginess of the dressing.
Dijon mustard: This gives the dressing a sharp, savory kick.
Apple cider vinegar: It adds acidity, enhancing the overall flavor profile.
Olive oil: A healthy fat that brings everything together in the dressing.
Salt and pepper: Essential for seasoning to taste.
Shallot: Thinly sliced shallots are fried to crispy perfection, adding a savory crunch.
Buttermilk: Soaking the shallots in buttermilk helps achieve that perfect crispiness.
All-purpose flour: This coats the shallots for frying, creating a golden crust.
Vegetable oil: Used for frying the shallots until they’re crispy and delicious.
For those looking to customize, consider adding grilled chicken or chickpeas for extra protein. You can also swap the apple for a pear or toss in some spinach for added greens. The exact quantities of these ingredients can be found at the bottom of the article, ready for printing!
How to Make Honey Mustard Quinoa Apple Salad with Crispy Shallots
Step 1: Cook the Quinoa
To start, rinse the quinoa under cold water. This step is crucial as it removes the bitter coating called saponin. In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring it to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes until the water is absorbed. Afterward, remove it from heat and let it sit, covered, for 5 minutes. Fluff it with a fork and set aside to cool.
Step 2: Prepare the Crispy Shallots
While the quinoa cools, let’s make those crispy shallots! Soak the thinly sliced shallots in buttermilk for about 10 minutes. This soaking helps them become extra crispy when fried. In a separate bowl, place the flour. Heat about an inch of vegetable oil in a frying pan over medium heat. Dredge the soaked shallots in flour, shaking off the excess. Fry them in batches until golden brown, about 2-3 minutes. Drain on paper towels to keep them crispy.
Step 3: Make the Dressing
Now, let’s whip up the dressing! In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and olive oil. This combination creates a delightful balance of sweet and tangy flavors. Don’t forget to season with salt and pepper to taste. This dressing will tie all the ingredients together beautifully!
Step 4: Combine the Salad Ingredients
In a large bowl, combine the cooled quinoa, diced apple, dried cranberries, toasted walnuts, green onions, and fresh parsley. Gently pour the dressing over the salad and toss everything together. Make sure all the ingredients are evenly coated with that delicious honey mustard dressing. This step ensures every bite is bursting with flavor!
Step 5: Assemble and Serve
Finally, it’s time to serve! Just before you’re ready to enjoy, top the salad with the crispy shallots. This keeps them crunchy and adds a delightful texture to the dish. Serve immediately and watch your loved ones dig in with delight!
Tips for Success
Always rinse quinoa to remove bitterness and enhance its nutty flavor.
For extra crunch, fry shallots in small batches to avoid overcrowding the pan.
Let the salad sit for a few minutes after tossing to allow flavors to meld.
Adjust the dressing ingredients to suit your taste; add more honey for sweetness or mustard for tang.
Store leftover salad without shallots to keep them crispy.
Equipment Needed
Medium saucepan: A pot for cooking quinoa; a small stockpot works too.
Frying pan: Essential for frying shallots; a deep skillet can be a great alternative.
Slotted spoon: Perfect for removing crispy shallots; a regular spoon can work in a pinch.
Mixing bowls: Use any size for combining ingredients; even a large plate can suffice.
Whisk: Handy for mixing the dressing; a fork can do the job as well.
Variations
Protein Boost: Add grilled chicken, chickpeas, or feta cheese for extra protein and flavor.
Greens Galore: Toss in baby spinach or arugula for a fresh, leafy twist.
Nutty Alternatives: Swap walnuts for pecans or almonds for a different crunch.
Fruit Swap: Use pears, peaches, or even pomegranate seeds for a seasonal twist.
Vegan Option: Replace honey with maple syrup for a vegan-friendly dressing.
Serving Suggestions
Pair with Grilled Chicken: This salad complements grilled chicken beautifully for a hearty meal.
Serve with a Light White Wine: A crisp Sauvignon Blanc enhances the flavors of the salad.
Presentation Tip: Serve in a large, colorful bowl to showcase the vibrant ingredients.
Accompany with Whole Grain Bread: A slice of whole grain bread makes for a satisfying side.
FAQs about Honey Mustard Quinoa Apple Salad with Crispy Shallots
Can I make this salad ahead of time?
Absolutely! You can prepare the quinoa and dressing in advance. Just keep the crispy shallots separate until you’re ready to serve to maintain their crunch.
What can I substitute for quinoa?
If you’re looking for alternatives, try using farro, bulgur, or even brown rice. Each will bring a unique flavor and texture to your Honey Mustard Quinoa Apple Salad.
Is this salad gluten-free?
Yes, this salad is gluten-free as long as you use gluten-free flour for the crispy shallots. Just double-check your ingredients to ensure they meet your dietary needs.
How long will leftovers last?
Leftover salad can be stored in the fridge for up to 3 days. Just remember to keep the crispy shallots separate to keep them from getting soggy.
Can I add more vegetables to this salad?
Definitely! Feel free to add bell peppers, cucumbers, or even shredded carrots for extra crunch and nutrition. The Honey Mustard Quinoa Apple Salad is versatile and can be customized to your liking!
Final Thoughts
Creating this Honey Mustard Quinoa Apple Salad with Crispy Shallots is more than just a cooking task; it’s a delightful experience that brings joy to your table. The vibrant colors and textures make it a feast for the eyes, while the sweet-tangy dressing dances on your taste buds. Whether you’re serving it for a family dinner or a casual gathering with friends, this salad is sure to impress. Plus, it’s a wonderful way to sneak in some nutritious ingredients without sacrificing flavor. I hope you enjoy making and sharing this dish as much as I do!
A refreshing and nutritious salad featuring quinoa, crisp apples, and crispy shallots, dressed in a honey mustard vinaigrette.
Ingredients
Scale
1 cup quinoa, rinsed
2 cups water
1/2 teaspoon salt
1 large apple, diced (preferably a crisp variety like Honeycrisp or Fuji)
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
1/4 cup green onions, sliced
1/4 cup fresh parsley, chopped
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup olive oil
Salt and pepper to taste
1 large shallot, thinly sliced
1/2 cup buttermilk
1/2 cup all-purpose flour
Vegetable oil for frying
Instructions
Start by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
While the quinoa is cooling, prepare the crispy shallots. Soak the sliced shallots in buttermilk for about 10 minutes. In a separate bowl, place the flour. Heat about 1 inch of vegetable oil in a frying pan over medium heat. Dredge the soaked shallots in flour, shaking off excess, and fry in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and season with salt and pepper to taste.
In a large bowl, combine the cooled quinoa, diced apple, dried cranberries, toasted walnuts, green onions, and parsley. Pour the dressing over the salad and toss gently to combine.
Top the salad with the crispy shallots just before serving to maintain their crunch.
Notes
For added protein, consider adding grilled chicken or chickpeas to the salad.
Substitute the apple with pear or add a handful of spinach for extra greens.
