This apple quinoa salad is a fun and healthy lunch or light dinner recipe, and packed with nutritious ingredients. A very quick and simple salad, it is vegan, gluten free and low histamine.
This apple blueberry salad is fresh and light, mixing sweet fruit with protein-packed quinoa to make it a bit heartier. Lovely as a lunch salad on its own, or as a side in smaller portions for picnics or summer BBQs.
This recipe was updated on 14 February 2022 with an amended recipe, tips and photos.
Why you'll love this recipe
- Fresh and light - the combination of quinoa, fruit, nuts and seeds feels light and is perfect for an easy vegan lunch.
- Protein packed - with the plant-based protein of quinoa, nuts, seeds and the tahini dressing, this has a variety of vegan protein sources.
- Quick and simple to make - this quinoa salad requires very little 'hands on' time and comes together in less than half an hour.
This vegan quinoa salad comprises fresh produce and pantry staples. You will need:
- Quinoa - the main ingredient, and source of plant-based protein. You can use a white quinoa, as in these photos, or a quinoa blend.
- Apples and blueberries - the sweet fruit of the salad.
- Pumpkin seeds, sesame seeds and pistachios - give such a good crunch, as well as flavour.
- Coriander / cilantro - for lots of flavour. See below for variations if you aren't a fan!
- Extra virgin olive oil - I suggest using extra virgin olive oil rather than regular olive oil for better flavour and health benefits.
- Tahini - for the dressing.
- Salt - to season.
Swap fruit in and out to preference. You may like to include pears, or other berries. For my low histamine readers, you may wish to avoid strawberries.
A herb-based dressing such as the basil dressing in my asparagus salad can be used in place of tahini.
Swap out coriander for another herb such as parsley if you prefer.
Step by step instructions
Making this salad is very easy, with just a few steps and a little prep time.
Cook the quinoa according to packet instructions, and then set aside to cool.
Make the tahini dressing by combining tahini and water, and stirring until it becomes a sauce-like consistency.
Combine the diced fruit, nuts, seeds, quinoa and herbs in a bowl. Drizzle over the dressing and then stir well to combine. Season with salt, as required.
- Ensure the quinoa is fully cooked, and then set aside. I place in a fine mesh sieve over a bowl so that any excess water can drain off.
- You can use white quinoa or a quinoa blend.
- Adjust the dressing with more tahini or water to get the consistency you prefer.
- Swap out coriander for another herb, such as parsley if you prefer.
More salad recipes to enjoy
Find lots of salad recipes here on the site, with these recent recipes to try out:
Apple quinoa salad
- Cook the quinoa according to packet instructions.
- Make the tahini dressing by combining the tahini with water and stirring until it forms a sauce. Adjust the amount of tahini and water to get the consistency you prefer.
- Once cooled, combine the quinoa with the other ingredients. Drizzle over the tahini dressing.
- Allow the quinoa to drain of any excess water by setting aside in a fine mesh sieve over a bowl after cooking.
- Adjust the consistency of the dressing by adding more tahini or water to preference.
- tahini (sesame), which scores 1. Please note that it is a potential allergen.
- black pepper, which scores 2.