Broccoli Apple Quinoa Salad Recipe

Introduction

This Broccoli Apple Quinoa Salad is a fresh, nutritious blend of crunchy broccoli, sweet apple, and fluffy quinoa. Tossed with a light honey mustard dressing and topped with toasted nuts and creamy feta, it’s perfect as a wholesome lunch or a vibrant side dish.

Ingredients

• ½ cup dry quinoa
• ¾ cup water
• ⅓ cup toasted nuts (walnuts and almonds recommended)
• 3 cups chopped broccoli
• 1 medium honeycrisp apple
• 1 small lemon
• ⅓ cup crumbled feta cheese
• 2 ½ tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• ½ tablespoon honey
• ¼ teaspoon sea salt, plus more to taste
• ⅛ teaspoon freshly ground black pepper, plus more to taste
• Dried cranberries (optional)
• Extra sharp white cheddar (optional substitute for feta)

Instructions

1. Step 1: Rinse and drain the quinoa using a fine mesh strainer. Place it in a dry small pot over medium-high heat and toast, stirring often, until slightly fragrant. This step enhances the nuttiness but is optional.
2. Step 2: Add water to the pot and bring to a boil. Reduce heat to low, cover with the lid slightly ajar, and simmer for about 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 bowl to cool in the fridge for a few minutes.
3. Step 3: While quinoa cooks, heat a small skillet over medium heat. Add chopped walnuts and almonds and toast for 2-5 minutes, stirring occasionally, until browned and fragrant. Transfer nuts to a plate to cool and crisp.
4. Step 4: Prepare the dressing by combining olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper in a jar. Secure the lid and shake vigorously until well emulsified.
5. Step 5: Finely chop the broccoli and dice the apple. Toss the apple pieces with the juice of one small lemon to prevent browning.
6. Step 6: Add chopped broccoli, apples, and crumbled feta to the cooled quinoa. Shake the dressing again and pour over the salad. Mix well, then fold in toasted nuts. Adjust salt and pepper to taste before serving. Enjoy!

Tips & Variations

• Substitute feta with extra sharp white cheddar for a different flavor profile.
• Add dried cranberries for a touch of sweetness and chewiness.
• Use pecans instead of walnuts for a buttery crunch.
• To save time, prepare quinoa and toast nuts ahead and store them separately in the fridge.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the toasted nuts separate if you want to maintain their crunch. Reheat is not recommended; serve chilled or at room temperature for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of quinoa?

Yes, you can use white, red, or tri-color quinoa. Cooking times may vary slightly, so adjust accordingly, but the recipe works well with all types.

How do I keep the apple from browning?

Toss the diced apple in fresh lemon juice immediately after cutting. The acidity helps prevent browning and keeps the apple pieces bright and fresh.

Broccoli Apple Quinoa Salad Recipe

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5 from 111 reviews

This healthy Broccoli Apple Quinoa Salad is a nutritious, gluten-free, and vegetarian grain bowl combining fluffy quinoa, crisp broccoli, juicy honeycrisp apples, and crunchy toasted walnuts and almonds. Tossed in a light honey mustard dressing with crumbled feta cheese and a touch of dried cranberries for sweetness, this salad offers a perfect balance of flavors and textures, making it a refreshing and wholesome meal or side dish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Quinoa

• ½ cup dry quinoa
• ¾ cup water
• ¼ tsp sea salt (plus extra to taste)
• ⅛ tsp freshly ground black pepper (plus extra to taste)

Nuts

• ⅓ cup toasted nuts (a mix of walnuts and almonds)

Salad

• 3 cups chopped broccoli
• 1 medium honeycrisp apple
• ⅓ cup crumbled feta cheese
• Dried cranberries (amount to preference)

Dressing

• 2 ½ tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon dijon mustard
• ½ tablespoon honey
• Juice of 1 small lemon

Instructions

1. Cook the Quinoa: Rinse and drain the dry quinoa using a mesh strainer. In a small pot over medium-high heat, lightly toast the quinoa, stirring frequently to remove excess moisture and enhance nuttiness. Add the water, raise heat to high, and bring to a boil. Once boiling, reduce heat to low, cover with lid slightly ajar, and simmer for 13 minutes until quinoa is fluffy and water is absorbed. Fluff quinoa with a fork, season with salt and pepper, then transfer to a large bowl and chill in the fridge to cool.
2. Toast the Nuts: While the quinoa cooks, heat a small skillet over medium heat. Add the walnuts and almonds and toast for 2-5 minutes until browned and fragrant, stirring occasionally to prevent burning. Remove from heat and cool completely on a plate or cutting board; the nuts will crisp as they cool.
3. Make the Dressing: Combine the extra virgin olive oil, apple cider vinegar, dijon mustard, honey, and juice of one small lemon in a small mason jar. Secure the lid tightly and shake vigorously to emulsify the dressing.
4. Prepare the Salad: Finely chop the broccoli into small pieces. Dice the apple and toss it immediately with the lemon juice to prevent browning. Add the cooled quinoa, chopped broccoli, diced apple, and crumbled feta cheese to the large mixing bowl.
5. Assemble and Serve: Shake the dressing once more to combine, then pour over the quinoa salad mixture. Toss thoroughly to coat evenly. Sprinkle toasted nuts and dried cranberries on top. Adjust salt and pepper to taste. Serve immediately and enjoy!

Notes

• Toasting the quinoa before cooking enhances its nuttiness and improves texture.
• Using honeycrisp apples provides a great balance of sweet and tart flavors.
• You can substitute white sharp cheddar for feta cheese if preferred.
• Dress the salad just before serving to maintain crunchiness, especially of the nuts and broccoli.
• This salad can be stored refrigerated for up to 2 days, but best enjoyed fresh.

Keywords: Broccoli salad, quinoa salad, apple salad, healthy salad, gluten free salad, vegetarian quinoa recipe, honey mustard dressing, toasted nuts salad