Description
This vibrant Broccoli Apple Quinoa Salad combines fluffy quinoa, crunchy toasted nuts, fresh broccoli, and sweet honeycrisp apples, all tossed in a tangy and slightly sweet honey mustard dressing. Enhanced with crumbled feta cheese and a zesty lemon touch, this salad offers a perfect balance of flavors and textures, making it a refreshing and nutritious option for lunch or a light dinner.
Ingredients
Salad
- 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
Healthy Honey Mustard Dressing
- 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
Optional Extras
- Dried cranberries
- Extra sharp white cheddar cheese (in place of feta)
Instructions
- Cook the Quinoa: Rinse and drain the quinoa thoroughly using a mesh strainer. In a small pot over medium-high heat, lightly toast the quinoa, stirring often, to enhance its nuttiness and fluffiness. Add ¾ cup water and bring to a boil over high heat. Once boiling, reduce to low heat and simmer covered with the lid slightly ajar for 13 minutes or until all water is absorbed and quinoa is fluffy. Fluff with a fork, season lightly with salt and pepper, then transfer to a large bowl and refrigerate to cool.
- Toast the Nuts: While quinoa cooks, heat a small stainless steel or cast iron skillet over medium heat. Add chopped walnuts and almonds, toasting them for 2 to 5 minutes until browned and fragrant, stirring occasionally. Transfer nuts to a plate or cutting board to cool completely, allowing them to crisp up.
- Make the Dressing: In a small mason jar, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and freshly ground black pepper. Secure the lid tightly and shake vigorously to emulsify into a smooth, tangy dressing.
- Prepare the Salad: Finely chop broccoli into small bite-sized pieces. Dice the honeycrisp apple, then toss the pieces in the juice of one small lemon to prevent browning. Add the cooled quinoa to the large mixing bowl along with the chopped broccoli, lemon-coated apples, and crumbled feta cheese.
- Dress and Toss: Shake the dressing again before pouring it over the salad ingredients. Mix everything thoroughly to ensure even coating. Finally, toss in the toasted nuts for crunch. Adjust seasoning with additional salt and pepper as desired. Serve immediately and enjoy!
Notes
- For a dairy-free version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Extra toasted nuts can be added for a crunchier salad.
- To vary flavors, dried cranberries or sharp white cheddar cheese can be added as optional extras.
- To toast nuts, watch closely to prevent burning and ensure even browning.
- Quinoa must be rinsed before cooking to remove bitterness.
- Salad can be served chilled or at room temperature depending on preference.
