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Fall Flavors Quinoa Salad

I love pasta salads and potato salads. But they are sorely lacking in the protein department. Not to mention, they are typically covered with copious amounts of mayonnaise. Which, let’s face it, isn’t really a whole food unless you make it from scratch. (Sad, I know.) Enter quinoa salad! Full of protein, great with an easy homemade vinaigrette, and a nutty flavor that pairs well with fall flavors. This salad makes a nice lunch (perfect now that school is back in session!), a light dinner, or a nice side dish for a picnic or potluck. We’ve already covered, healthy and tasty, but it also captures the color of fall too.

Fall Flavors Quinoa Salad


Kim @ onceamonthmeals.com, adapted from FamilyFun Magazine


  • 1 cup dry quinoa, cooked according to package instructions
  • 2 Tablespoons honey
  • 0.25 cups lemon juice
  • 1 teaspoon Dijon mustard
  • 3 Tablespoons olive oil
  • 1 cup diced Granny Smith apple
  • 0.33 cups golden raisins
  • 0.33 cups dried cranberries
  • 0.25 cups diced red onion
  • 0.33 cups chopped parsley
  • 0.5 cups chopped walnuts
  • 1 cup chopped, cooked chicken
  • salt and pepper to taste


Cook quinoa according to package instructions. Set aside to cool. In a medium bowl, whisk together honey, lemon juice, mustard, and salt and pepper to taste. Slowly whisk in olive oil until blended. In a large bowl, toss together cooled quinoa, dressing, and remaining ingredients. Serve at room temperature or chilled.

Freezing Directions:

Combine all ingredients as instructed above. Store and freeze in freezer bags. To serve: Thaw in the refrigerator and served cool or at room temperature. You can also easily thaw this salad in a chilled lunch box.

Servings: 6

**conversion chart image provided by Erik Spiekermann

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