I love a salad that’s as crunchy as it is comforting — this Quinoa Salad with Honey Mustard, Crispy Shallots, and Apples hits both notes. It balances nutty quinoa, sweet-tart apples, and a tangy honey-mustard dressing, with crispy shallots for texture. I’ve made variations of this several times and adjusted the dressing and shallot technique until the crunch lasts through serving.
Why Make This Recipe
- Bright, balanced flavors: honey and mustard lift the quinoa while apples add sweet acidity.
- Great nutrition: quinoa provides complete protein and apples bring fiber and vitamin C.
- Make-ahead convenience: it keeps well for lunches and potlucks if you store the dressing separately.
- Versatile for seasons: swap apples for dried fruit in summer or roast squash in fall — similar to my favorite fall harvest quinoa salad.
- Personal note: I love this recipe because the crispy shallots turn a simple grain salad into something people comment on.
Recipe Overview
- Prep time: 15 minutes (plus 10–15 minutes for shallots)
- Cook time: 15 minutes (quinoa)
- Total time: ~45 minutes including cooling and assembly
- Servings: 4 as a side, 2–3 as a main
- Difficulty: Easy–Medium (requires frying or careful pan-cooking for shallots)
- Method: Cook quinoa on the stovetop, crisp shallots in oil or oven, whisk a honey-mustard vinaigrette, and toss everything together. For a lighter summer feel see this berry quinoa summer salad for inspiration on fruit swaps.
My Experience Making This Recipe
On my first tests the shallots went soft after sitting; I fixed that by cooling them on a paper towel and adding them just before serving. I also learned rinsing quinoa thoroughly and letting it rest with the lid on gives the best texture.
How to Make Quinoa Salad with Honey Mustard, Crispy Shallots, and Apples
Start by rinsing 1 cup quinoa in a fine-mesh sieve under cold water to remove bitterness. Cook quinoa with 2 cups low-sodium vegetable broth (or water) in a medium saucepan: bring to a boil, reduce to low, cover, and simmer 12–15 minutes until liquid is absorbed; let rest 10 minutes off heat and fluff with a fork. For the crispy shallots: thinly slice 1 large shallot, heat 1/2–3/4 cup neutral oil to ~325–350°F in a heavy skillet or small pot and fry in batches for 1–3 minutes until golden brown; drain on paper towels and salt immediately. Whisk dressing: 3 tbsp Dijon mustard, 2 tbsp honey, 2 tbsp apple cider vinegar, 1/4 cup extra-virgin olive oil, pinch salt and freshly ground black pepper. Toss cooled quinoa (about 3 cups cooked) with 2 tart apples diced, 1/2 cup toasted walnuts or pecans (optional), 2–3 tbsp chopped fresh parsley, and half the dressing; add more dressing to taste and top with crispy shallots just before serving. For apple-pairing ideas and textural balance see techniques I used in a roast-apple salad like the fall harvest salad with butternut squash and apple.
Expert Tips for Success
- Rinse quinoa well: use a fine-mesh sieve and rinse under running water for 30–60 seconds to remove saponins and prevent bitterness. This trick also helps when making sweet quinoa dishes like creamy quinoa pudding.
- Control shallot moisture: slice shallots very thin (mandoline if you have one) and pat dry; fry in small batches so the oil temperature stays consistent.
- Cook quinoa with a tight-fitting lid: this traps steam for an even, fluffy texture — avoid lifting the lid during the 12–15 minute simmer.
- Toast nuts and seeds: warm a dry skillet over medium heat and toast nuts 3–5 minutes until fragrant to deepen flavor.
- Use neutral oil for frying and a thermometer if possible: maintaining 325–350°F prevents burning and gives even color.
How to Serve Quinoa Salad with Honey Mustard, Crispy Shallots, and Apples
- As a side: serve 1 cup portions alongside roasted chicken or grilled fish.
- For lunch: pair with mixed greens and a squeeze of lemon for freshness. For a heartier plate, serve with a spicy chicken from recipes like the chili chicken entrée.
- Presentation tip: plate on a bed of baby greens, sprinkle extra parsley and whole crispy shallots on top for height.
- Occasion: bright enough for spring brunches, but hearty enough for winter potlucks.
Storage and Reheating Guide
Store salad and dressing separately when possible. Refrigerate in airtight containers for up to 4 days; keep crispy shallots in a small sealed container at room temperature or refrigerated and add just before serving. Do not freeze the assembled salad with apples — apples turn mushy. You can freeze cooked quinoa (without dressing or apples) for up to 3 months in a freezer-safe container; thaw overnight in the fridge and reheat gently. To reheat, warm quinoa in a saucepan over low heat with a splash of water or broth for 3–4 minutes, fluff, then add fresh apples and dressing.
Recipe Variations
- Gluten-free / Dairy-free: this recipe is naturally gluten-free and dairy-free if you use gluten-free mustard.
- Vegan: swap honey for maple syrup (use 2 tbsp) to make the dressing vegan-friendly.
- Fall twist: add 1 cup roasted butternut squash cubes and substitute maple in the dressing for honey.
- Crunch boost: substitute toasted pepitas for nuts to make it nut-free and still crunchy.
Nutritional Highlights
- High in plant protein and fiber from quinoa, which helps keep you full and supports digestion.
- Apples add vitamin C and natural sweetness, while toasted nuts provide healthy fats.
- Allergens: contains mustard and shallots (allium). Add nuts only if no tree-nut allergy; omit or substitute seeds if needed. Aim for ~1–1.5 cups per person as a side and 2 cups as a main.
Troubleshooting Common Issues
- Mushy quinoa: likely too much water or overcooked; use a 1:2 quinoa-to-liquid ratio and remove from heat as soon as liquid is absorbed.
- Soggy shallots: oil too cool or slices too thick — fry at right temp (325–350°F) and slice paper-thin. Drain on paper towels and salt immediately.
- Apples turning brown: toss apple pieces in a tablespoon of lemon juice or add them just before serving.
Frequently Asked Questions
Q: Can I make this salad completely ahead of time?
A: Yes — cook the quinoa and make the dressing up to 2 days ahead. Store apples and crispy shallots separately to preserve texture, and toss everything together within 24 hours of serving for best freshness.
Q: What’s the best way to get uniformly crispy shallots without deep frying?
A: Use a skillet with 1/4–1/2 inch oil and cook over medium-high heat in thin batches, or bake thinly sliced shallots on a rimmed sheet at 400°F for 12–18 minutes, stirring halfway, until golden and crisp.
Q: Can I substitute the apples with other fruits?
A: Absolutely — pears, dried cranberries, or pomegranate seeds work well. Adjust dressing sweetness if the fruit is very sweet or tart.
Q: How do I scale the recipe for a crowd?
A: Multiply ingredients linearly and crisp shallots in extra batches so oil temperature stays stable. Keep dressing and delicate toppings separate and combine right before serving to maintain texture.
Conclusion
For a tested, flavor-forward salad that travels well and shows up beautifully at gatherings, this Quinoa Salad with Honey Mustard, Crispy Shallots, and Apples is a reliable pick — and you can find a closely related recipe and method notes on the original Honey Mustard Quinoa Apple Salad with Crispy Shallots page.
Print
Quinoa Salad with Honey Mustard, Crispy Shallots, and Apples
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A crunchy and comforting salad featuring nutty quinoa, sweet-tart apples, and a tangy honey-mustard dressing topped with crispy shallots.
Ingredients
- 1 cup quinoa
- 2 cups low-sodium vegetable broth (or water)
- 1 large shallot, thinly sliced
- ½–¾ cup neutral oil (for frying)
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- ¼ cup extra-virgin olive oil
- Pinch of salt
- Freshly ground black pepper to taste
- 2 tart apples, diced
- ½ cup toasted walnuts or pecans (optional)
- 2–3 tbsp chopped fresh parsley
Instructions
- Rinse quinoa in a fine-mesh sieve under cold water for 30–60 seconds.
- In a medium saucepan, cook quinoa with the vegetable broth (or water) by bringing it to a boil, then reducing to low, covering, and simmering for 12–15 minutes until liquid is absorbed. Let it rest off heat for 10 minutes and fluff with a fork.
- For the crispy shallots, heat the neutral oil to 325–350°F in a heavy skillet. Fry shallots in batches for 1–3 minutes until golden brown. Drain on paper towels and salt immediately.
- Whisk together the Dijon mustard, honey, apple cider vinegar, extra-virgin olive oil, salt, and pepper for the dressing.
- Toss the cooled quinoa with apples, walnuts or pecans (if using), parsley, and half of the dressing. Adjust the dressing amount to taste and top with crispy shallots just before serving.
Notes
Store salad and dressing separately for freshness. Keep crispy shallots at room temperature and add just before serving to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg