Bring in the autumn with this delicious Apple Harvest Quinoa Salad recipe with Tahini Maple Dressing!
A little sweet, a little tart and a then a little more sweet, this apple quinoa salad is filled with heart healthy quinoa, crisp apples, juicy grapes, crunchy celery, slivered almonds, raisins (or cranberries if you prefer), fresh mint and cinnamon, all drizzled with a maple sweetened tahini dressing.
It’s a wonderful mix of light and refreshing flavors!
Apple Harvest Quinoa Salad
The salad can be made in one pot and uses common ingredients, so you can whip this up anytime!
Feel free to add/subtract ingredients to suit what you have on hand, or to suit your taste.
I love versatility and this apple quinoa salad allows for that. This is a must your ‘to try’ list. It’s a keeper!
And then if it couldn’t get any better, in comes the creamy tahini maple dressing!
Without the tahini maple dressing this salad can stand alone, especially with the nice hint of cinnamon, but let me tell you, a good drizzle of this dressing adds a whole new layer of yum factor!
The sesame paste isn’t bitter here at all and mixes well with sweetness of the maple syrup. It has a unique flavor that I cannot explain and is something you must experience for yourself, if you haven’t already.
I am now officially addicted to this newly found sweet tahini maple dressing. I also couldn’t help myself from using it as a dip for sliced apples.
Once combined all together, this apple quinoa salad and tahini maple dressing is full of flavor, texture and simple deliciousness in every bite. And, it’s 100% percent good for you!
More quinoa salad inspiration
- Cherry, Pistachio + Mint Quinoa Salad
- Strawberry, Apple + Quinoa Spinach Salad
- Grilled Peach, Corn & Zucchini Quinoa Salad + Lemon-Basil Vinaigrette
- Quinoa & Chickpea Salad
APPLE HARVEST QUINOA SALAD + TAHINI MAPLE DRESSING
Apples, grapes, celery, raisins and almonds tossed with heart healthy quinoa and a sweet tahini dressing. It’s a flavor sensation to enjoy often!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Salad
- Cuisine: Vegan
- 1 cup quinoa (I used tri-color)
- 1 3/4 cup water
- 1 lemon, juice of
- 2 large apples, cored and diced (1 green + 1 red, or 2 same color)
- 1 1/2 cups grapes, sliced in half
- 1 stalk celery, thinly sliced
- 1/4 cup raisins
- handful slivered or chopped almonds
- a few large mint leaves, julienned
- 1/2 teaspoon cinnamon, or to taste
Sweet Tahini Dressing
- 1/3 cup tahini
- 1/4 cup water
- 2 tablespoons pure maple syrup
- 1/2 teaspoon cider vinegar, or to taste (optional)
Quinoa: Rinse your quinoa in a fine mesh sieve. In a medium size pot, add water and quinoa, bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove cover and let set 15 minutes, fluff with a fork.
Dressing: While quinoa is cooking, prepare your dressing by combining ingredients in a small bowl. Mix well and set aside to let the flavors relax into each other. Add more water, 1 teaspoon at a time, to thin as needed. To thicken add more tahini. It should be thin enough to drizzle. Dressing serves four.
Salad: Core and dice apples, top with lemon juice and toss gently (I did this right on the cutting board to not dirty up another bowl). Prepare the remaining ingredients. Add the apples, grapes, celery, raisins, almonds, mint leaves and cinnamon to the quinoa, mix well. Taste for flavor adding more cinnamon if you like.
Spoon into serving dishes and serve with a good drizzle of the sweet tahini dressing.
Serves 4 – 6
I used 1 granny smith and 1 fuji apple. Feel free to use your favorite apples.
This recipe is just a template…feel free to sub in unsweetened cranberries for the raisins (I use raisins because they contain no added sugars and I can find organic ones easily). Opt to leave the celery or grapes out using just apples (or use any combo you like). Add in a grated carrot for more color. Add more cinnamon if you like. Try using pecans instead of almonds. Try serving with some leafy greens. Have fun playing around with this making it your own.
Store at room temperature if eating within a few hours or store in the refrigerator until ready.