Quinoa Waldorf Salad

Crunchy, creamy, nutty and whole grain! This contemporary version of a Waldorf salad has it all.

TOTAL TIME:20 min.

SERVINGS:10 (3/4 cup each)


  • ½ cup walnuts, chopped
  • ¾ cup plain yogurt
  • 2 Tbsp. honey
  • 1 tsp. lemon zest, grated
  • 1 Tbsp. lemon juice
  • 2 cups red seedless grapes, halved
  • 2 cups apples, chopped (about 2 medium apples)
  • ½ cup celery, thinly sliced
  • 2 cups quinoa, cooked and cooled
  • 2 Tbsp. fresh mint, chopped


  1. Heat oven to 350° Arrange walnuts in single layer on rimmed baking sheet or pie plate. Toast 5-8 minutes until golden brown; cool.

  2. In large bowl, stir together yogurt, honey, lemon zest and lemon juice. Stir in grapes, apples and celery. Cover and refrigerate up to 2 hours.

  3. Stir together quinoa and mint. Spoon over bottom of shallow serving bowl or small platter. Top with fruit mixture. Sprinkle with walnuts.

  4. Refrigerate leftovers.