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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.

Ingredients

Scale

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

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