This Broccoli Apple Quinoa Salad is a fresh and nutritious mix perfect for a light lunch or side dish. Combining crunchy broccoli, sweet apple, and nutty quinoa with a tangy dressing, it’s both flavorful and satisfying.

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
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 extra to taste)
⅛ teaspoon freshly ground black pepper (plus extra to taste)
Dried cranberries (optional)
Extra sharp white cheddar (optional, as a feta substitute)

Instructions

Step 1: Rinse and drain the quinoa using a mesh strainer. In a small pot over medium-high heat, lightly toast the quinoa while stirring to remove excess moisture. This step is optional but enhances the nuttiness and fluffiness.
Step 2: Add water to the pot and bring to a boil on high heat. Once boiling, lower the heat to a simmer, cover with the lid slightly ajar, and cook for 13 minutes until the quinoa is fluffy and the water absorbed.
Step 3: Fluff the cooked quinoa with a fork, season lightly with salt and pepper, then transfer to a large bowl. Refrigerate for a few minutes to cool.
Step 4: While quinoa cooks, toast the chopped almonds and walnuts in a dry skillet over medium heat until browned and fragrant, about 2–5 minutes. Stir occasionally to prevent burning. Remove from heat and let cool completely.
Step 5: Prepare the dressing by combining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small jar. Secure the lid and shake vigorously until well emulsified.
Step 6: Finely chop the broccoli into small pieces. Dice the apple and toss it immediately with the juice of the lemon to prevent browning.
Step 7: Add the broccoli, apple, and crumbled feta cheese to the cooled quinoa. Shake the dressing once more and pour it over the salad. Mix thoroughly.
Step 8: Toss the salad with the toasted nuts and, optionally, dried cranberries or sharp white cheddar. Adjust seasoning with extra salt and pepper if desired. Serve fresh and enjoy!

Tips & Variations

For added sweetness and texture, include dried cranberries or swap feta for sharp white cheddar cheese.
Toast the nuts just before serving to keep their crunch fresh.
Add a handful of fresh herbs like parsley or mint for a bright flavor boost.
If you prefer a softer apple texture, dice it larger or sauté lightly before mixing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the toasted nuts separate if you want to maintain their crunch longer. Reheat is not necessary; this salad is best served cold or at room temperature.

How to Serve

A close-up view of a quinoa salad in a white bowl filled with three main visible layers: the base layer of small, round, off-white quinoa grains scattered evenly, the middle layer made up of vibrant green broccoli florets and chopped mixed bell peppers in red, yellow, and orange pieces, and the top layer sprinkled with chopped almonds and finely chopped purple cabbage with bits of parsley leaves adding more green scattered throughout. A wooden spoon with a smooth grain pattern rests partly inside the bowl, touching the salad. The bowl sits on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, crisp apples like Granny Smith, Fuji, or Gala also work well and offer different flavor notes ranging from tart to sweet.

Is it necessary to toast the quinoa and nuts?

Toasting is optional but highly recommended as it enhances the nutty flavor and adds a pleasant crunch to the salad.