Salads · 30 min
Apple Quinoa Salad with Celery, Almonds & Dried Cranberries
- 30 min
- 2–6 servings
- 625 kcal / serving
A crisp quinoa salad with celery, apples, almonds, and cranberries, bound by a bright lemon-garlic dressing. It comes together in about half an hour and works well for weeknights.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupalmonds
- 2 stickscelery
- 8 fl ozchicken or vegetable broth
- ¼ cupdried cranberries
- 2Gala apples
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ cupquinoa
- lemons
From the pantry: black pepper, extra virgin olive oil, honey, salt
Cookware
chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · small saucepan · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 stickscelery
- 2Gala apples
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- lemons
Pantry & dry goods
- ¼ cupalmonds
- 8 fl ozchicken or vegetable broth
- ¼ cupdried cranberries
- ½ cupquinoa
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds | ¼ cup | ½ cup | ¾ cup |
| celery | 2 sticks | 4 sticks | 6 sticks |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| dried cranberries | ¼ cup | ½ cup | ¾ cup |
| Gala apples | 2 | 4 | 6 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- In a small saucepan, combine quinoa with broth and bring to a boil. Lower the heat, cover, and simmer until tender, then keep covered off heat for 5 minutes.
- Rinse and dry the apples, celery, and parsley.
- Core the apples and cut them into medium dice. Trim the celery and cut it into medium dice. Remove parsley leaves from the stems, mince the leaves, discard the stems, and add all greens to a large bowl.
- Stir in the almonds and dried cranberries with the apples and celery.
- Mince the garlic. In a separate small bowl, whisk together garlic, half a lemon’s juice, the remaining lemon juice, olive oil, honey, salt, and pepper to form the dressing.
- Fluff the cooked quinoa with a fork and add it to the bowl with the other ingredients.
- Pour the dressing over the salad and toss to combine until everything is coated evenly.
- Divide the salad onto plates and serve.
Two tips
- Make ahead: cook the quinoa and chop the produce up to a day in advance, then combine with dressing just before serving.
- Serving idea: keep the dressing on the side and drizzle just before eating, or add a bit more olive oil for a looser texture.
Nutrition per serving
- Calories
- 625 kcal
- Protein
- 14 g
- Carbs
- 75 g
- Fat
- 34 g
- Fiber
- 12 g
- Sodium
- 83 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.