Description
This vibrant and healthy Broccoli Apple Quinoa Salad combines fluffy quinoa, crunchy toasted nuts, crisp broccoli, and sweet honeycrisp apple, all tossed in a zesty honey mustard dressing. It’s an easy-to-make, nutritious salad perfect for a refreshing lunch or a light dinner, delivering a delightful balance of textures and flavors with a tangy, slightly sweet dressing and creamy feta cheese.
Ingredients
Salad Ingredients
- 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 (for juice)
- ⅓ cup crumbled feta cheese
Healthy Honey Mustard Dressing
- 2½ 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
- Extra sharp white cheddar cheese (in place of feta)
Instructions
- Cook the Quinoa: Rinse and drain the quinoa using a mesh strainer. Lightly toast the quinoa in a small pot over medium-high heat, stirring often, to remove excess moisture and enhance nuttiness. Add ¾ cup water, bring to a boil over high heat, then reduce to low and simmer covered with lid slightly ajar for 13 minutes, or until quinoa is fluffy and all liquid is absorbed. Fluff with a fork, season lightly with salt and pepper, then transfer to a large bowl and chill for a few minutes.
- Toast the Nuts: While the quinoa cooks, heat a small stainless steel or cast iron skillet over medium heat. Add chopped walnuts and almonds, toasting until browned and fragrant, about 2-5 minutes, stirring occasionally to prevent burning. Remove from heat and transfer nuts to a plate to cool and crisp.
- Make the Dressing: Combine olive oil, apple cider vinegar, dijon mustard, honey, sea salt, and black pepper in a small mason jar. Secure lid tightly and shake vigorously until well emulsified.
- Prepare the Salad: Finely chop the broccoli into small pieces. Dice the apple and toss with juice from one small lemon to prevent browning. In the bowl with cooled quinoa, add broccoli, apple, and crumbled feta cheese. Pour the dressing over the salad and mix thoroughly.
- Finish and Serve: Toss the salad with the toasted nuts for extra crunch. Adjust salt and pepper to taste. Add optional extras such as dried cranberries or substitute feta with extra sharp white cheddar if desired. Serve immediately and enjoy this fresh, flavorful salad!
Notes
- To make this salad dairy-free, simply omit the cheese.
- You can add extra toasted nuts if you want more crunch.
- The lemon juice on the apple prevents it from browning and adds a fresh flavor.
- Use a combination of walnuts and almonds for best texture and taste in the nuts.
- Toast the quinoa for enhanced nuttiness and fluffiness, but this step is optional.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
