Ingredients
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)
Nuts
- ⅓ cup toasted nuts (walnuts and almonds, chopped)
Salad
- 3 cups chopped broccoli
- 1 medium honeycrisp apple
- ⅓ cup crumbled feta cheese (or extra sharp white cheddar as substitute)
Dressing
- 1 small lemon (juice only)
- 2 ½ tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ tbsp honey
Optional
- Dried cranberries (for garnish or added sweetness)
Instructions
- Cook the Quinoa: Rinse and drain the quinoa using a mesh strainer. Bring a small pot to medium-high heat and lightly toast the quinoa, stirring often to remove any excess water and enhance its nuttiness. Add water, increase heat to high, and bring to a boil. Reduce heat to low, cover with the lid slightly ajar, and simmer for 13 minutes or until quinoa is fluffy and liquid is absorbed. Fluff with a fork, season with a pinch of salt and pepper, then transfer to a large mixing bowl and chill in the refrigerator for a few minutes.
- Toast the Nuts: While quinoa cooks, heat a small stainless steel or cast iron skillet over medium heat. Add chopped walnuts and almonds, toasting for 2-5 minutes until browned and fragrant, stirring occasionally. Transfer nuts onto a plate or cutting board and allow to cool fully for maximum crispness.
- Make the Dressing: In a small mason jar, combine the juice of one small lemon, extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey. Secure the lid tightly and shake vigorously until the dressing is well emulsified.
- Prepare the Salad: Finely chop broccoli into small pieces. Dice the honeycrisp apple and toss it with fresh lemon juice to prevent browning. Add the chilled quinoa, broccoli, apple pieces, and crumbled feta cheese to the mixing bowl. Shake the dressing again and pour over the salad. Mix well to combine all flavors evenly.
- Serve: Toss the salad with the toasted nuts for added crunch. Adjust seasoning by adding extra salt and black pepper if desired. Optionally sprinkle dried cranberries or extra sharp white cheddar. Serve immediately and enjoy this fresh, nutritious salad!
Notes
- Toasting the quinoa before cooking intensifies its nutty flavor and creates a fluffier texture.
- Chilling the quinoa after cooking cools the salad quickly, making it refreshing for warm days.
- Lemon juice on apple pieces prevents them from browning and adds a fresh tang.
- You can substitute feta with sharp white cheddar for a different, sharper taste.
- Add dried cranberries for a pop of sweetness and color.
- This salad can be prepared ahead of time and stored refrigerated for up to 2 days, but add nuts just before serving for the best crunch.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
