Mealime recipe · lives on in MealPot
Celery-Apple Quinoa Salad with Peanuts, Dates, Parmesan & Parsley
- 30 min
- 2–6 servings
- 695 kcal / serving
- ★ 4.4 on Mealime
A crunchy, tangy quinoa salad with celery, apples, dates, and Parmesan comes together in a quick weeknight meal. The mix of textures holds up well and the dressing ties everything together nicely.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 stickscelery
- 8 fl ozchicken or vegetable broth
- 2Granny Smith apples
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupmedjool dates, pitted
- 2 ozParmesan cheese
- ¼ cuppeanuts, roasted unsalted
- ½ cupquinoa
- 1shallot
- shallots
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, pure maple syrup, salt, white wine vinegar
Cookware
baking sheet pan · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon · whisk or fork
Directions
- Rinse and simmer the quinoa in the broth until it is tender and the liquid is absorbed, then keep it covered off the heat for about five minutes to finish steaming.
- While the quinoa cooks, rinse and dry all produce and ready the dressing by whisking oil, vinegar, maple syrup, and your spices in a bowl.
- Add the sliced shallot to the dressing and let it soften for a few minutes as the flavors mingle.
- Thinly slice the celery and add it to the dressing bowl to start flavoring the vegetable along with the shallot.
- Quarter and thinly slice the apples, then add them to the bowl so they begin to coat with the dressing.
- Strip the parsley leaves from the stems, finely chop them, and stir into the bowl with the celery and apples.
- Coarsely chop the peanuts and dates, then stir them into the dressing and set the mixture aside.
- Spread the cooked quinoa on a baking sheet in a single layer and let it cool for about five minutes.
- When the quinoa is warm, grate the Parmesan and fold it into the quinoa with the dressing-coated vegetables, tossing to combine.
- Divide the salad onto plates or bowls and serve as is, making sure every portion has a nice mix of quinoa, vegetables, and toppings.
Two tips
- Make ahead: cook the quinoa early and refrigerate; reheat gently or serve at room temperature.
- Serving idea: if you like a different crunch, swap peanuts for almonds or another available nut from your pantry.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 25 g
- Carbs
- 87 g
- Fat
- 31 g
- Fiber
- 13 g
- Sodium
- 119 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese30 min · 2–6 servings
Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing30 min · 2–6 servings
Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan30 min · 2–6 servings
Apple Quinoa Salad with Celery, Almonds & Dried Cranberries30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.