Get ready to transform your autumn dining experience with a salad that's about to become your ultimate seasonal crush! This Autumn Chopped Quinoa Salad isn't just another boring health dish - it's a symphony of flavors that will make your taste buds dance and your body thank you. Imagine a vibrant blend of nutty quinoa, sweet apples, crunchy pecans, and a mind-blowing apple cider tahini sage dressing that will have you dreaming about this recipe long after the last bite. Whether you're a health enthusiast, a foodie, or someone looking to impress at your next potluck, this recipe is your golden ticket to culinary stardom!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Salad
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 apple, diced
- 1/2 cup pecans, chopped
- 1/2 cup dried figs, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-18 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let stand, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool completely.
- While quinoa cools, toast chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.
- Prepare the dressing by whisking together tahini, apple cider vinegar, chopped sage, salt, and pepper in a small bowl until smooth and well combined.
- Add diced apple, toasted pecans, chopped dried figs, and crumbled feta cheese to the cooled quinoa.
- Drizzle the apple cider tahini sage dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve chilled or at room temperature, garnishing with extra sage leaves if desired.
Tips
- Quinoa Rinsing is Key: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Toasting Nuts Matters: Take the extra few minutes to toast your pecans - it dramatically enhances their flavor and adds a beautiful depth to the salad.
- Temperature Flexibility: This salad is delicious both chilled and at room temperature, making it perfect for meal prep or picnics.
- Ingredient Swaps: Feel free to substitute figs with cranberries or swap feta for goat cheese to suit your preferences.
- Dressing Pro Tip: Make the dressing ahead of time and store in the refrigerator - it'll actually develop more flavor as it sits.
- Storage Hack: This salad keeps well in the refrigerator for 2-3 days, making it an excellent make-ahead lunch option.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 10mg
