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Broccoli Apple Quinoa Salad Recipe

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★★★★★

4.7 from 77 reviews

A refreshing and nutritious Broccoli Apple Quinoa Salad combining fluffy quinoa, crunchy toasted nuts, crisp broccoli, and sweet apple, all tossed in a tangy Dijon mustard and apple cider vinegar dressing. Perfect for a healthy lunch or light dinner.

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 (walnuts and almonds)

Salad

  • 3 cups chopped broccoli
  • 1 medium Honeycrisp apple
  • 1 small lemon (for juice)
  • ⅓ cup crumbled feta cheese (or extra sharp white cheddar as a substitute)
  • Dried cranberries (optional, quantity as preferred)

Dressing

  • 2 ½ tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ tablespoon honey

Instructions

  1. Cook the Quinoa: Rinse and drain quinoa using a mesh strainer to remove impurities. Lightly toast quinoa in a small pot over medium-high heat, stirring often to remove excess moisture and enhance nuttiness. Add water, bring to a boil on high heat, then reduce to low and simmer with the lid slightly ajar for 13 minutes until fluffy and liquid absorbed. Fluff with a fork, season lightly with salt and pepper, then transfer to a large mixing bowl and chill in the fridge for a few minutes.
  2. Toast the Nuts: While quinoa cooks, heat a small stainless steel or cast iron skillet over medium heat. Add chopped almonds and walnuts, toasting until browned and fragrant, about 2-5 minutes stirring occasionally. Remove from heat and let cool on a plate or cutting board; nuts will crisp as they cool.
  3. Make the Dressing: Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a small mason jar. Secure the lid tightly and shake vigorously until the dressing is well emulsified and smooth.
  4. Prepare the Salad Ingredients: Finely chop the broccoli into small pieces. Dice the apple and toss gently in the juice of the small lemon to prevent browning.
  5. Assemble the Salad: To the chilled quinoa in the mixing bowl, add the chopped broccoli, lemon-dressed apple pieces, and crumbled feta cheese (or white cheddar). Shake the dressing again and pour it over the salad. Toss everything thoroughly to combine, then scatter the toasted nuts and dried cranberries on top. Season with additional salt and pepper to taste. Serve immediately and enjoy your fresh, crunchy salad!

Notes

  • Toasting the quinoa and nuts enhances the nuttiness and texture of the salad.
  • Lemon juice on the diced apples prevents browning and adds a fresh citrus flavor.
  • You can substitute feta cheese with sharp white cheddar if preferred.
  • Dried cranberries add a sweet chewiness that complements the tart apple and savory cheese.
  • This salad can be served chilled or at room temperature.
  • For a vegan version, omit the cheese or use a plant-based alternative.

Keywords: quinoa salad, broccoli apple salad, healthy lunch, vegetarian salad, toasted nuts, easy salad recipe

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