Winter Quinoa Salad

Quinoa has become one of my “go-to’s” for salad. It’s more filling than lettuce as a base as it is higher in protein. And it’s so versatile. You can mix it with almost anything and it will taste good.


I was in the mood for something with wintery flavours and had some apples and celery to use up so came up with this simple lunch.  It serves 3 to 4 for a meal salad or 6 sides.


Winter Quinoa Salad:


  • 1 cup red quinoa (or substitute white or a mix of both)
  • 2 cups water
  • 1 tart apple, chopped (best would be Granny Smith but any kind will do)
  • 2 celery ribs, diced
  • ¼ cup chopped red onion (I used shallots as I was out of red onion)
  • ¼ cup dried cranberries (even better would be pomegranate seeds – since they are in season right now)
  • ¼ cup crumbled goat cheese (leave out for a vegan option)
  • 3 Tbsps. Olive oil
  • 2 Tbsps. Apple cider vinegar
  • 1 tsp. honey
  • dash each of salt and pepper


  • Boil 2 cups of water in a medium saucepan. Add quinoa and turn down to low. Simmer for about 15 minutes. You’ll know when the quinoa is done when little white tails form and the seeds sort of split open.
  • Transfer quinoa to a large bowl and allow it to come to room temperature. Add apple, celery, and onion.
  • Whisk together olive oil, vinegar and honey until combined. Season with salt and pepper.  Stir into salad mixture.
  • Top with cranberries (or pomegranate seeds) and goat cheese.


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