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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.

Ingredients

Scale

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

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