Quinoa Celery Salad with Apple Cider Vinaigrette
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Quinoa Celery Salad with Apple Cider Vinaigrette

ByMelanie
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Quinoa and crisp celery make a fresh salad with a simple dressing.

On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions

Why you’ll love this recipe

  • The ingredient combination. Apple cider vinegar, dry quinoa and diced celery form the base of this salad.
  • Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
  • A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.

Items needed

Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.

  • Saucepan
  • Whisk
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons

Ingredient notes

  • Grains and starches. Measure dry quinoa in the form named in the card. A cooked measure is different from a dry measure.
  • Drain where directed. Follow the preparation note for chickpeas. Extra liquid can loosen a dressing, sauce, or filling.
  • Optional additions. The card marks soy sauce and xanthan gum as optional. Account for additions separately when tracking a portion.

Quinoa Celery Salad with Apple Cider Vinaigrette
Melanie

Quinoa Celery Salad with Apple Cider Vinaigrette

Quinoa and crisp celery make a fresh salad with a simple dressing.
Print / Save PDF Pin Recipe
Cook Time 15 minutes
Servings: 6 servings
Course: Lunch
Calories: 519
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups dry quinoa, rinsed
  • 4 cups water
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups diced celery
  • 1 1/2 cups shredded or finely diced carrots
  • 1 cup diced tomatoes
  • 1/2 cup diced yellow onion
  • 1/2 cup thinly sliced red onion
  • 2 cups shredded red cabbage
  • 2 cups finely chopped kale, stems removed
  • 1/4 cup dried cherries
  • 1/4 cup dried cranberries
  • 1/3 cup sliced almonds, lightly toasted
  • 1/3 cup avocado oil or canola oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup apple juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce, optional; use gluten-free tamari if needed
  • 1/2 tsp salt
  • 1/4 tsp white or black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp xanthan gum, optional

Method
 

  1. Bring the quinoa and water to a boil. Cover, reduce the heat, and simmer for about 15 minutes. Remove from the heat for 5 minutes, then fluff and spread out to cool promptly.
  2. Whisk the oil, vinegar, apple juice, mustard, sweeteners, optional soy sauce, and seasonings. If using xanthan gum, whisk it in and let stand for a few minutes.
  3. Combine the cooled quinoa with the chickpeas, vegetables, dried fruit, and almonds.
  4. Toss with about three-quarters of the dressing, adding more to taste. Refrigerate for 30–60 minutes before serving.

Nutrition

Calories: 519kcalCarbohydrates: 74.4gProtein: 13.9gFat: 19.9gFiber: 11g

Notes

Use within 3–4 days refrigerated. Contains almonds; soy sauce or tamari adds soy. Honey means this version is not vegan; use a suitable maple-syrup substitution for a vegan variation.
Estimated nutrition is for one of 6 equal portions. The calculation uses two cups of uncooked quinoa, the full dressing and sliced almonds. Optional tamari and xanthan gum are excluded.

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Tips for this recipe

  • Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
  • When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.

Serving suggestions

Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.

Storage and make-ahead

Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.

Food-safety reference: USDA leftover-storage guidance.

Common questions

Can I prepare the components separately?

Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.

What are the calories and macros per serving?

One serving provides an estimated 519 calories, 13.9 g protein, 74.4 g total carbohydrate, 19.9 g fat and 11 g fiber. One serving is 1/6 of the finished recipe.

Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.

Photo credits

Photo reference: Dietitian Debbie Dishes

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