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Broccoli Apple Quinoa Salad Recipe

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4.7 from 3 reviews

A fresh and nutritious Broccoli Apple Quinoa Salad featuring fluffy quinoa, crunchy toasted nuts, crisp broccoli, sweet honeycrisp apple, and tangy feta cheese, all tossed in a healthy honey mustard dressing. Perfect as a light lunch or side dish with a delightful balance of flavors and textures.

Ingredients

Quinoa and Salad Components

  • ½ cup dry quinoa
  • ¾ cup water
  • ⅓ cup toasted nuts (walnuts and almonds)
  • 3 cups chopped broccoli
  • 1 medium honeycrisp apple
  • 1 small lemon
  • ⅓ cup crumbled feta cheese

Healthy Honey Mustard Dressing

  • 2 ½ tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • ½ tablespoon honey
  • ¼ teaspoon sea salt plus extra to taste
  • ⅛ teaspoon freshly ground black pepper plus extra to taste

Optional Extras

  • Dried cranberries (to taste)
  • Extra sharp white cheddar (to replace feta, optional)

Instructions

  1. Cook the Quinoa: Rinse and drain the quinoa using a mesh strainer. Toast the quinoa lightly in a small pot over medium-high heat, stirring often, until slightly aromatic and dry. Add the water, bring to a boil over high heat, then reduce to low and simmer covered with lid slightly ajar for 13 minutes until the quinoa is fluffy and water is absorbed. Fluff with a fork, season lightly with salt and pepper, then transfer to a large mixing bowl and chill it in the fridge for a few minutes.
  2. Toast the Nuts: While the quinoa is cooking, heat a small stainless steel or cast iron skillet over medium heat. Add the chopped almonds and walnuts and toast them, stirring occasionally, for about 5 minutes or until browned and fragrant. Remove from heat and allow to cool completely on a plate or cutting board to crisp up.
  3. Make the Dressing: Combine extra virgin olive oil, apple cider vinegar, dijon mustard, honey, sea salt, and freshly ground black pepper in a small mason jar. Secure the lid tightly and shake vigorously until the dressing is well emulsified.
  4. Prepare the Salad: Finely chop the broccoli into small pieces. Dice the honeycrisp apple and toss it with the juice of the small lemon to prevent browning. Add the broccoli, apple, and crumbled feta cheese to the chilled quinoa in the mixing bowl.
  5. Toss and Serve: Shake the dressing again and pour it over the salad. Mix thoroughly to combine all flavors. Sprinkle the toasted nuts over the salad, add any additional salt and pepper to taste, and gently toss once more. Optionally, add dried cranberries or substitute feta with sharp white cheddar for variation. Serve immediately and enjoy!

Notes

  • To enhance the nuttiness, toasting quinoa before cooking is optional but recommended.
  • Use a mesh strainer to rinse quinoa thoroughly to remove bitterness.
  • Toast nuts carefully on medium heat to avoid burning; stir often.
  • Lemon juice on apples prevents browning and keeps the salad fresh-looking.
  • Adjust the honey mustard dressing seasoning to your taste, adding more honey for sweetness or more mustard for tang.
  • For a vegan option, replace feta cheese with a plant-based cheese alternative or omit cheese entirely.
  • Salad is best served chilled but can be served at room temperature as well.

Find it online: https://lovelycooks.com/broccoli-apple-quinoa-salad-recipe/