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Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

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4.1 from 2 reviews

This Honey Mustard Quinoa Apple Salad with Crispy Shallots is a vibrant and nutritious dish combining fluffy quinoa, fresh arugula, crisp apples, and toasted pepitas, all brought together with a tangy honey mustard vinaigrette and topped with golden, crispy shallots. Perfect for a light lunch or a refreshing side dish, this salad offers a wonderful balance of flavors and textures with a delightful crunch and a touch of sweetness.

Ingredients

Salad

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

Crispy Shallots

  • 2 shallots, thinly sliced
  • 1/3 cup (80 ml) olive oil
  • Salt, for sprinkling

Honey Mustard Vinaigrette

  • 1/3 cup (80 ml) olive oil (from frying shallots)
  • 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

Instructions

  1. Cook the 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 the liquid is fully absorbed, about 15-20 minutes. Transfer the cooked quinoa to a bowl to cool.
  2. Fry the shallots: In a small saucepan over medium heat, combine the thinly sliced shallots with 1/3 cup olive oil. Cook for 15-20 minutes until the shallots turn golden and crispy, stirring frequently to prevent burning. Remove from heat once done.
  3. Drain and season shallots: Pour the fried shallots and oil through a sieve over a small bowl to separate them. Transfer the crispy shallots onto a paper towel-lined plate and sprinkle with salt. Set aside. Allow the oil to cool for at least five minutes.
  4. Make the vinaigrette: In the bowl with the cooled shallot oil, whisk in apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified. 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 crispy shallots. Drizzle the vinaigrette over the salad and toss gently to combine.
  6. Serve: Finish with a grind of black pepper and garnish with shaved or grated parmesan. Enjoy your fresh, flavorful Honey Mustard Quinoa Apple Salad!

Notes

  • Use a sharp, crisp apple variety like Granny Smith or Honeycrisp for best flavor and texture.
  • You can substitute vegetable stock for a vegetarian version or chicken stock for richer flavor.
  • Make sure to stir the shallots frequently while frying to avoid burning and achieve even crispiness.
  • The vinaigrette uses the oil from frying the shallots to add extra flavor; do not discard this oil.
  • For a vegan option, omit the parmesan or replace it with a plant-based alternative.
  • Toast the pepitas beforehand to enhance their nutty flavor and crunch.

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