Broccoli Apple Quinoa Salad Recipe

Introduction

This Broccoli Apple Quinoa Salad is a refreshing and nutritious combination of crunchy broccoli, crisp apples, and fluffy quinoa. Enhanced with toasted nuts and a tangy dressing, it’s perfect as a light lunch or a flavorful side dish.

Ingredients

• ½ cup dry quinoa
• ¾ cup water
• ⅓ cup toasted nuts (walnuts and almonds recommended)
• 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

1. Step 1: Rinse and drain the quinoa using a mesh strainer. Place it in a small pot over medium-high heat and toast it lightly, stirring often, to enhance its nuttiness. This step is optional but recommended.
2. Step 2: Add ¾ cup water to the pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for about 13 minutes until the quinoa is fluffy and the liquid is absorbed.
3. Step 3: Fluff the cooked quinoa with a fork, season lightly with salt and pepper, then transfer it to a large bowl. Chill in the refrigerator for a few minutes to cool.
4. Step 4: While the quinoa cooks, toast the nuts. Heat a small skillet over medium heat, add chopped walnuts and almonds, and toast them stirring occasionally until browned and fragrant, about 2 to 5 minutes. Remove from heat and let cool.
5. Step 5: Prepare the dressing by combining olive oil, apple cider vinegar, dijon mustard, honey, sea salt, and black pepper in a small jar. Secure the lid and shake well to emulsify.
6. Step 6: Finely chop the broccoli and dice the apple. Toss the apple pieces in the juice of the lemon to prevent browning.
7. Step 7: In the bowl with quinoa, add broccoli, apples, and crumbled feta cheese. Shake the dressing again, pour it over the salad, and mix everything well.
8. Step 8: Toss the salad with the toasted nuts and add dried cranberries if desired. Adjust salt and pepper to taste, then serve and enjoy.

Tips & Variations

• Substitute feta with extra sharp white cheddar for a different flavor profile.
• Add dried cranberries for a touch of sweetness and color.
• Toast the quinoa before cooking to enhance its nuttiness and improve texture.
• Use honeycrisp apples or any crisp apple variety for the best balance of sweetness and tartness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the toasted nuts separate until ready to serve to maintain their crunch. Reheat warmed quinoa separately if desired, but the salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts in this salad?

Absolutely! Pecans, cashews, or pistachios can be great alternatives or additions to walnuts and almonds, providing different textures and flavors.

Is it necessary to toast the quinoa and nuts?

Toasting is optional but highly recommended as it enhances the flavor and texture, giving the quinoa a nuttier taste and the nuts a crunchier bite.

Broccoli Apple Quinoa Salad Recipe

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★★★★★

4.9 from 102 reviews

This Broccoli Apple Quinoa Salad is a refreshing and nutritious dish that combines fluffy quinoa, crunchy toasted nuts, crisp broccoli, and sweet honeycrisp apples, all tossed in a tangy honey Dijon dressing. The addition of crumbled feta cheese adds a creamy, savory contrast, making it a perfect light lunch or side dish that balances texture and flavor beautifully.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa

• ½ cup dry quinoa
• ¾ cup water
• ¼ tsp sea salt
• ⅛ tsp freshly ground black pepper

Nuts

• ⅓ cup toasted nuts (walnuts and almonds)

Produce

• 3 cups chopped broccoli
• 1 medium honeycrisp apple
• 1 small lemon (juice only)

Dressing

• 2 ½ TBSP extra virgin olive oil
• 1 TBSP apple cider vinegar
• 1 TBSP Dijon mustard
• ½ TBSP honey
• ¼ tsp sea salt
• ⅛ tsp freshly ground black pepper

Cheese & Extras

• ⅓ cup crumbled feta cheese (or extra sharp white cheddar as a substitute)
• Dried cranberries (optional, to taste)

Instructions

1. Cook the Quinoa: Rinse and drain the quinoa using a mesh strainer. Lightly toast the quinoa in a medium pot over medium-high heat, stirring often, to remove excess moisture and enhance its nuttiness. Then add ¾ cup water and bring to a boil over high heat. Reduce to low heat, cover with a lid slightly ajar, and simmer for 13 minutes or until the quinoa is fluffy and water is absorbed. Fluff with a fork, season lightly with salt and pepper, and transfer to a large bowl to chill in the refrigerator.
2. Toast the Nuts: While the quinoa cooks, heat a small skillet (stainless steel or cast iron) over medium heat. Add chopped walnuts and almonds, stirring occasionally until browned and fragrant, about 2–5 minutes. Remove from heat and allow nuts to cool on a plate, where they will crisp further.
3. Make the Dressing: Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small mason jar. Secure the lid tightly and shake vigorously until well emulsified and smooth.
4. Prepare the Salad Ingredients: Finely chop the broccoli into small pieces. Dice the honeycrisp apple and toss the pieces in freshly squeezed lemon juice to prevent browning and add brightness.
5. Toss the Salad: In the chilled bowl with quinoa, add the chopped broccoli, lemon-tossed apple, and crumbled feta cheese. Shake the dressing again and pour over the salad. Mix thoroughly to combine all ingredients. Finally, fold in the toasted nuts and dried cranberries if using. Adjust salt and pepper to taste. Serve immediately and enjoy the fresh medley of flavors and textures.

Notes

• Toasting the quinoa and nuts enhances their nuttiness and crunch, but can be omitted for a quicker preparation.
• You can substitute feta cheese with extra sharp white cheddar for a different flavor profile.
• If dried cranberries are not available, raisins or dried cherries can be used alternatively.
• This salad tastes great chilled and can be made ahead for meal prep.
• Adjust the lemon juice quantity if you prefer less tartness on the apple.

Keywords: Broccoli Apple Quinoa Salad, quinoa salad, healthy salad, vegetarian salad, honeycrisp apple, toasted nuts, feta cheese, honey Dijon dressing, appetizer, side dish