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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.

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.

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.

In a large bowl, combine the cooled quinoa, diced apple, diced celery, chopped walnuts, dried cranberries, and chopped fresh parsley.

Pour the Greek yogurt dressing over the quinoa mixture. Toss gently until all ingredients are evenly coated.

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.


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.

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.

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.

In a large bowl, combine the cooled quinoa, diced apple, diced celery, chopped walnuts, dried cranberries, and chopped fresh parsley.

Pour the Greek yogurt dressing over the quinoa mixture. Toss gently until all ingredients are evenly coated.

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.
