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)
Salad
- 3 cups chopped broccoli
- 1 medium honeycrisp apple
- 1 small lemon (juice only)
- ⅓ cup crumbled feta cheese
- Dried cranberries (optional, quantity as desired)
- Extra sharp white cheddar (optional substitute for feta, quantity as desired)
Dressing
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon honey
Instructions
- Cook the quinoa: Rinse and drain the quinoa thoroughly using a mesh strainer to remove any residue. In a small pot over medium-high heat, toast the quinoa lightly by stirring often to remove excess moisture and bring out nuttiness. Add the water, bring to a boil on high heat, then reduce to low and simmer covered with the lid slightly ajar for 13 minutes until the quinoa is fluffy and the water is absorbed. Fluff with a fork, season lightly with salt and pepper, then transfer to a large mixing bowl and chill in the fridge until cooled.
- Toast the nuts: While the quinoa cooks, heat a small skillet (preferably stainless steel or cast iron) over medium heat. Add the chopped almonds and walnuts, toasting them for 2 to 5 minutes while stirring occasionally until fragrant and browned. Remove from heat and transfer to a plate to cool completely, allowing the nuts to crisp up.
- Make the dressing: Combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a small mason jar. Secure the lid tightly and shake vigorously until the dressing is well emulsified and smooth.
- Prepare the salad ingredients: Finely chop the broccoli into small bite-sized pieces. Dice the honeycrisp apple and toss the pieces in the juice of one small lemon to prevent browning and add brightness.
- Assemble the salad: To the chilled quinoa in the mixing bowl, add the chopped broccoli, diced apple, and crumbled feta cheese (or optional sharp white cheddar). Shake the dressing one more time and pour it over the salad mixture. Toss everything together thoroughly to coat evenly. Add toasted nuts on top and mix gently. Season with additional salt and pepper to taste if desired. Serve immediately and enjoy this vibrant, flavorful salad.
Notes
- Toasting the quinoa and nuts enhances their flavor and texture, but you can skip the toasting if short on time.
- Use extra sharp white cheddar as a substitute for feta cheese for a different flavor profile.
- Feel free to add dried cranberries for a sweet-tart contrast.
- This salad can be prepared a few hours ahead and kept chilled, but add nuts just before serving to maintain their crunch.
- Adjust honey in the dressing to taste for desired sweetness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
