Quinoa Waldorf Salad with Greek Yogurt Dressing
Quinoa Waldorf Salad with Greek Yogurt Dressing
Ingredients
For the Quinoa Salad
- 1 cup quinoa, rinsed
- 2 cups water
- 1 red apple, cored and diced
- 2 celery stalks, diced
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons fresh parsley, chopped
For the Greek Yogurt Dressing
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy.
⏱️ 15 min
- 2
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and spread it out on a baking sheet or large plate to cool completely. This will take about 10 minutes.
⏱️ 15 min
- 3
While the quinoa cools, prepare the dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 4
In a large bowl, combine the cooled quinoa, diced apple, diced celery, chopped walnuts, dried cranberries, and chopped fresh parsley.
⏱️ 5 min
- 5
Pour the Greek yogurt dressing over the quinoa mixture. Toss gently until all ingredients are evenly coated.
⏱️ 3 min
- 6
Serve immediately, or chill for at least 30 minutes to allow the flavors to meld. The salad can be stored in an airtight container in the refrigerator for up to 3 days.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quinoa Waldorf Salad with Greek Yogurt Dressing
For the Quinoa Salad
- 1 cup quinoa, rinsed
- 2 cups water
- 1 red apple, cored and diced
- 2 celery stalks, diced
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons fresh parsley, chopped
For the Greek Yogurt Dressing
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy.
⏱️ 15 min - 2
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and spread it out on a baking sheet or large plate to cool completely. This will take about 10 minutes.
⏱️ 15 min - 3
While the quinoa cools, prepare the dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 4
In a large bowl, combine the cooled quinoa, diced apple, diced celery, chopped walnuts, dried cranberries, and chopped fresh parsley.
⏱️ 5 min - 5
Pour the Greek yogurt dressing over the quinoa mixture. Toss gently until all ingredients are evenly coated.
⏱️ 3 min - 6
Serve immediately, or chill for at least 30 minutes to allow the flavors to meld. The salad can be stored in an airtight container in the refrigerator for up to 3 days.
⏱️ 2 min