Spiced Quinoa with Cinnamon Apples and Toasted Pecans
Spiced Quinoa with Apples and Quinoa
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(12 rated)

Quinoa salads are one of my favorite things to serve when entertaining large groups for a number of reasons. The quinoa can be prepared up to two days in advance which saves a lot of time on the day of the party (and it even tastes better after the dressing has had time to soak in!). As quinoa is a complete grain-free protein, it’s a great option to have available for vegetarians or those avoiding grains and starchier carbs. And because this dish can be served hot, cold, or even room temperature, it’s a great option for buffets, potlucks, or anytime you’re trying to save on stove space. It also doesn’t hurt that the combination of warm spices, tender apples, and toasted pecans makes this one a perfect match for all your favorite winter mains.


  • Quinoa

    • 12 cups water
    • 2 ½ cups dry quinoa, rinsed
  • Dressing

    • 3/4 cup extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • 1/4 cup apple cider vinegar
    • 2 teaspoons honey or maple syrup
    • 3 garlic cloves
    • 2 teaspoons ras el hanout spice (see below for note)
    • 2 teaspoons kosher salt
    • 1/2 teaspoon ground black pepper
  • Salad

    • 3 large tart apples, peeled and cut into 1-inch chunks
    • 3 tablespoons butter
    • 3 shallots, peeled and sliced (or use 1/2 small red onion)
    • 2 teaspoons ground cinnamon
    • 1 cup pecans, toasted
    • 1/2 cup minced fresh parsley


Bring water to boil and add the quinoa. Boil about 10 minutes, or until the small curls on the quinoa are released. Drain well and add to a large bowl.

Make the dressing by combining olive oil, lemon juice, cider vinegar, honey, garlic, ras el hanout, salt, and black pepper in a blender. Puree until smooth and set aside.

Melt three tablespoons butter in a large skillet and add the shallots, cooking just until soft (about 3 minutes). Add the apples and cinnamon and cook about 7 minutes, or until apples are slightly tender. 

Add the cooked apples, pecans, and parsley to the quinoa along with about half the dressing. Toss well to coat, then taste and add more dressing as needed (you may not need it all). Adjust seasoning with additional salt and/or pepper, as desired. 

Can be served warm or cold.

Note: Ras el hanout is a Moroccan spice mix that combines cinnamon, cumin, cayenne, ginger, and other warm spices. It can be found at some well-stocked grocery stores and also online. If you can’t find it, you can substitute 1 teaspoon of pumpkin pie spice, 1/2 teaspoon paprika, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground cayenne pepper.