Fall Festival Quinoa Salad with Apple Cider Vinaigrette Recipe

Serves 6 | Finish in 30 minutes

Stir up a festival of fall flavors with this crunchy, crave-worthy quinoa salad featuring apple cider, Brussels sprouts, dried cranberries, pumpkin seeds and more! A fit and fresh accompaniment for both easy weeknight dinners and special holiday celebrations.


For Salad:

  • 1 cup uncooked white Quinoa
  • 1 cup Water
  • 1 cup Litehouse Gala Apple Cider
  • 2/3 cup finely sliced Red Onions (could also substitute Litehouse Instantly Fresh Freeze-Dried Red Onions)
  • 1 10-oz package shaved fresh Brussels Sprouts
  • ¾ cup dried cranberries
  • 1/3 cup raw, unsalted Pepitas (Pumpkin Seeds)

For Dressing:

  • ¼ cup Gala Apple Cider
  • ¼ cup Extra Virgin Olive Oil
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Dijon Mustard
  • 2 tsp. Litehouse Freeze-Dried Thyme
  • ½ tsp. Sea Salt
  • ¼ tsp. dried Red Pepper Flakes


  1. Rinse quinoa under cool water in mesh strainer to remove bitterness.
  2. Pour 1 cup water and 1 cup of apple cider into 2-quart pot. Add rinsed quinoa and bring to boil over medium-high heat. Once boiling, reduce heat to medium-low, top pot with lid, and simmer for approximately 15 minutes, or until liquid is absorbed. 
  3. Remove quinoa from heat, fluff with fork, and let cool for about 15 minutes. 
  4. While quinoa cooling, add remaining ¼ cup apple cider, olive oil, vinegar, mustard, salt and red pepper to large bowl and whisk until combined.
  5. Once quinoa has cooled add to this dressing mixture and stir until combined. Next, stir in onion, Brussels sprouts, dried cranberries, and pepitas to bowl and stir until combined.
  6. Enjoy!

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