Broccoli Apple Quinoa Salad
A crunchy, sweet-and-tangy quinoa salad featuring raw broccoli, crispy Honeycrisp apple, toasted nuts, dried cranberries, and a bright mustard-apple-cider dressing, perfect for potlucks or meal prep.
Ingredients
Salad Ingredients
- 1 cup quinoa, rinsed Use tri-color or white quinoa
- 2 cups broccoli, finely chopped Small florets or roughly minced stems included
- 1 piece Honeycrisp apple, diced Choose a crisp, sweet-tart variety
- ½ cup toasted nuts (walnuts + almonds) Swap: pistachios or pecans
- ¼ cup feta cheese, crumbled Optional — omit for dairy-free
- ½ cup dried cranberries
- 1 tablespoon fresh lemon juice To prevent apple browning
Dressing Ingredients
- ¼ cup extra virgin olive oil Good quality
- 2 tablespoons apple cider vinegar Or white vinegar
- 1 tablespoon Dijon mustard Smooth
- 1 tablespoon honey Or maple syrup for vegan
- to taste sea salt
- to taste black pepper
Instructions
Cooking Quinoa
- Combine 1 cup rinsed quinoa with 2 cups water in a small pot. Bring to a boil, reduce to a simmer, cover and cook for 12–15 minutes until water is absorbed. Remove from heat and let sit for 5–10 minutes, then fluff with a fork. Cool slightly.
Preparing Vegetables
- Finely chop 2 cups broccoli (include tender stems). Dice 1 Honeycrisp apple; toss immediately with 1 tablespoon lemon juice to prevent browning.
Toasting Nuts
- Warm a small skillet over medium heat. Add ½ cup mixed nuts and toast for 3–5 minutes, stirring, until fragrant and lightly browned. Cool and roughly chop.
Making Dressing
- Whisk together ¼ cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, and add salt and pepper to taste. Taste and adjust acidity or sweetness.
Assembling Salad
- In a large bowl, combine warm or cooled quinoa, chopped broccoli, diced apple, dried cranberries, toasted nuts, and crumbled feta (if using).
Tossing Salad
- Pour dressing over salad and toss gently to coat. Taste and add more salt or lemon if needed.
Chilling or Serving
- Refrigerate for at least 20 minutes to meld flavors, or serve immediately at room temperature.
Notes
For vegan: use maple syrup and skip feta, or add crumbled firm tofu. If you prefer milder broccoli, briefly blanch (30–60 seconds) and shock in ice water. Use tahini instead of olive oil for a creamier dressing twist. Store in an airtight container for up to 3–4 days.