Broccoli Apple Quinoa Salad Recipe
A refreshing and nutritious Broccoli Apple Quinoa Salad combining fluffy quinoa, crunchy toasted nuts, crisp broccoli, and sweet-tart apples, all tossed in a tangy honey mustard dressing. This vibrant salad is perfect for a healthy lunch or light dinner with a wonderful balance of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Quinoa and Salad
- 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 (juice)
- ⅓ cup crumbled feta cheese
Healthy Honey Mustard Dressing
- 2 ½ tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ tbsp honey
- ¼ tsp sea salt, plus extra to taste
- ⅛ tsp freshly ground black pepper, plus extra to taste
Optional Extras
- Dried cranberries
- Extra sharp white cheddar (in place of feta)
Instructions
- Cook the Quinoa: Rinse and drain the quinoa using a mesh strainer. In a small pot over medium-high heat, lightly toast the quinoa while stirring often to enhance nuttiness (optional). Add water, bring to a boil over high heat, then reduce to low heat and simmer covered with lid slightly ajar for 13 minutes, or until fluffy and water is absorbed. Fluff with a fork, season lightly with salt and pepper, and transfer to a large bowl to cool in the fridge.
- Toast the Nuts: While quinoa cooks, heat a small stainless steel or cast iron skillet over medium heat. Add chopped walnuts and almonds, toasting for 2-5 minutes until browned and fragrant, stirring occasionally. Transfer nuts to a plate to cool completely and crisp up.
- Make the Dressing: In a small mason jar, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper. Secure the lid tightly and shake vigorously to emulsify the dressing.
- Prepare Salad Ingredients: Finely chop broccoli into small pieces. Dice the apple and toss immediately with the juice of one small lemon to prevent browning.
- Assemble the Salad: To the bowl with cooled quinoa, add chopped broccoli, lemon-dressed apple pieces, and crumbled feta cheese. Shake the dressing once more and pour over the salad. Mix everything well, then toss with toasted nuts. Adjust seasoning with additional salt and pepper as desired. Serve immediately and enjoy your vibrant, healthy salad!
Notes
- Lightly toasting quinoa before cooking is optional but adds nuttiness and improves texture.
- Toasting nuts enhances flavor and crunch; do not skip this step.
- Lemon juice on the apples prevents browning and adds brightness.
- You can substitute feta with extra sharp white cheddar for a different flavor profile.
- Add dried cranberries for added sweetness and texture if desired.
- Store leftovers in the refrigerator and consume within 2 days for the best freshness.
Find it online: https://flavorspath.com/broccoli-apple-quinoa-salad-recipe/
