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Broccoli Apple Quinoa Salad Recipe

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4.2 from 13 reviews

This Broccoli Apple Quinoa Salad is a vibrant and healthy dish combining fluffy quinoa, crunchy toasted nuts, fresh chopped broccoli, and crisp apple, all tossed in a tangy, homemade dressing. It's perfect as a light lunch or a refreshing side, offering a delightful mix of textures and flavors with a touch of sweetness from the honey and dried cranberries.

  • Total Time: 28 minutes
  • Yield: 4 servings

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)

Produce

  • 3 cups chopped broccoli
  • 1 medium honeycrisp apple
  • 1 small lemon

Dressing

  • 2 ½ TBSP extra virgin olive oil
  • 1 TBSP apple cider vinegar
  • 1 TBSP dijon mustard
  • ½ TBSP honey

Cheese and Extras

  • ⅓ cup crumbled feta cheese (or extra sharp white cheddar as substitute)
  • Dried cranberries (optional, for garnish)

Instructions

  1. 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 to enhance its nuttiness, stirring frequently. Add water, bring to a boil, then reduce heat to low and simmer covered with the lid slightly ajar for about 13 minutes until the quinoa is fluffy and the water is absorbed. Fluff with a fork, season lightly with salt and pepper, and chill in the fridge to cool.
  2. Toast the Nuts: While the quinoa cooks, heat a small stainless steel or cast iron skillet over medium heat. Add the chopped walnuts and almonds, toasting them until they are browned and fragrant, about 2 to 5 minutes. Stir occasionally to prevent burning. Remove from heat and let cool on a plate or cutting board to allow them to crisp up.
  3. Make the Dressing: In a small mason jar, combine extra virgin olive oil, apple cider vinegar, dijon mustard, and honey. Secure the lid tightly and shake vigorously to emulsify the dressing thoroughly.
  4. Prepare the Salad: Finely chop the broccoli into small pieces. Dice the apple and toss it immediately in the juice of one small lemon to prevent browning. Add the cooled quinoa to a large mixing bowl, then mix in the chopped broccoli, diced apples, and crumbled feta cheese. Shake the dressing once more, pour over the salad, and toss well to combine all ingredients evenly.
  5. Finish and Serve: Toss the salad with the toasted nuts for added crunch. Adjust seasoning with additional salt and pepper to taste. Optionally, sprinkle dried cranberries over the top for a pop of color and sweetness. Serve immediately and enjoy!

Notes

  • Toasting quinoa is optional but recommended for enhanced flavor.
  • You can substitute feta cheese with extra sharp white cheddar if preferred.
  • Use lemon juice on apple pieces to keep them from browning quickly.
  • Adjust salt and pepper to your taste to enhance the overall flavor.
  • Dried cranberries add an optional sweet and tart element.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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