Introduction

This Broccoli Apple Quinoa Salad is a vibrant and healthy dish combining crunchy broccoli, sweet apple, and nutty quinoa. It’s perfect as a light lunch or a refreshing side that’s full of texture and flavor.

The image shows a clear glass bowl filled with a colorful, mixed salad. The bottom layer is white, crumbly cottage cheese spread evenly. On top, there are small, bright green broccoli florets scattered all over. Next, diced pieces of red and white apple chunks are mixed in evenly. There are also many pieces of chopped walnuts sprinkled across the salad, adding a rough, textured look. The bowl sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup dry quinoa
¾ cup water
⅓ cup toasted nuts (walnuts and almonds preferred)
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 substitute for feta)

Instructions

Step 1: Rinse and drain the quinoa using a fine mesh strainer. In a small pot over medium-high heat, lightly toast the quinoa while stirring frequently until it starts to smell nutty. This is optional but enhances the flavor.
Step 2: Add water to the pot and bring to a boil. Once boiling, reduce heat to low, cover with the lid slightly ajar, and simmer for about 13 minutes until the quinoa is fluffy and the water is absorbed.
Step 3: Fluff the cooked quinoa with a fork, season lightly with salt and pepper, then transfer it to a large mixing bowl. Place in the refrigerator to cool for a few minutes.
Step 4: While quinoa cooks, toast the nuts in a dry skillet over medium heat. Stir often until they turn golden and fragrant, about 2 to 5 minutes. Transfer nuts to a plate to cool and crisp.
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 mixed.
Step 6: Chop the broccoli finely and dice the apple. Toss the apple pieces in the juice of the lemon immediately to prevent browning.
Step 7: Add the broccoli, apple, and feta cheese to the cooled quinoa. Pour the dressing over the salad and mix thoroughly to combine.
Step 8: Fold in the toasted nuts and dried cranberries if using. Adjust salt and pepper to taste, then serve immediately for best freshness and crunch.

Tips & Variations

Try substituting feta cheese with extra sharp white cheddar for a different flavor profile.
Use whatever nuts you prefer or have on hand; pecans or cashews work well too.
For extra sweetness and texture, add dried cranberries or raisins.
To keep the salad crisp, add the dressing just before serving rather than tossing it in advance.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may soften as it sits, so to refresh, stir it well and consider adding extra fresh apple just before serving. Keep nuts separate if possible to maintain their crunch.

How to Serve

A clear glass bowl holds five distinct layers of ingredients. The top left quarter is filled with small, light brown quinoa grains with a soft texture. Next to it at the top right quarter are bright green, crisp broccoli florets. To the right, a fluffy, white layer of crumbly cheese is placed. Below the quinoa are chopped nuts in mixed brown shades, including darker almonds and lighter walnuts with rough textures. The bottom right quarter has small, neat cubes of apple with red skins and pale flesh. The bowl is set against a 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 any type of quinoa for this salad?

Yes, both white and tri-color quinoa work well. Just adjust cooking times if needed and rinse the quinoa before cooking to remove the natural bitterness.

Is this salad suitable for meal prep?

Absolutely! Keep the dressing separate until ready to eat to preserve freshness and texture. Add nuts last to maintain their crunch when serving.