Broccoli Apple Quinoa Salad Recipe
A refreshing and healthy Broccoli Apple Quinoa Salad featuring fluffy quinoa, crunchy toasted nuts, crisp broccoli, sweet honeycrisp apple, and tangy feta cheese, all tossed in a zesty lemon-Dijon dressing. Perfect for a nutritious lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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)
Salad Ingredients
- 3 cups chopped broccoli
- 1 medium honeycrisp apple
- ⅓ cup toasted nuts (walnuts and almonds)
- ⅓ cup crumbled feta cheese (or extra sharp white cheddar as substitute)
- Dried cranberries (optional, amount to taste)
Dressing
- 1 small lemon (for apple juice and salad flavor)
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon honey
Instructions
- Cook the Quinoa: Rinse and drain the quinoa using a mesh strainer. Lightly toast the quinoa in a small pot over medium-high heat, stirring often, to enhance nuttiness. Add water and bring to a boil over high heat. Reduce heat to low, cover with lid slightly ajar, and simmer for 13 minutes until quinoa is fluffy and liquid absorbed. Fluff with a fork, season with a pinch of salt and pepper, then transfer to a large mixing bowl and chill in the fridge for a few minutes.
- Toast the Nuts: While quinoa cooks, heat a small skillet over medium heat. Add chopped walnuts and almonds, toasting for 2-5 minutes until fragrant and browned, stirring occasionally. Transfer nuts to a plate to cool completely for extra crispness.
- Make the Dressing: Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, and fresh lemon juice in a small mason jar. Secure the lid tightly and shake vigorously until well emulsified.
- Prepare the Salad: Finely chop the broccoli into small pieces. Dice the apple and toss with juice of one small lemon to prevent browning. Add broccoli, apples, and crumbled feta cheese to the chilled quinoa in the mixing bowl.
- Combine and Serve: Shake the dressing jar again before pouring over the quinoa mixture. Toss well to coat all ingredients evenly. Sprinkle toasted nuts and dried cranberries (if using) on top. Adjust salt and pepper to taste. Serve immediately and enjoy your fresh Broccoli Apple Quinoa Salad!
Notes
- Toasting quinoa is optional but enhances flavor and texture.
- You can substitute feta cheese with extra sharp white cheddar for a different twist.
- Use honeycrisp apple for the best balance of sweetness and crunch, but other crisp apples work too.
- Add dried cranberries for a sweet contrast, adjusting quantity to preference.
- Store leftover salad in an airtight container in the fridge for up to 2 days.
Keywords: Broccoli apple quinoa salad, healthy quinoa salad, vegetarian quinoa salad, easy lunch recipe, honeycrisp apple salad
Find it online: https://victoriablair.com/broccoli-apple-quinoa-salad-recipe/
