Introduction
Remember those days when finding a healthy lunch that actually tastes amazing felt like a treasure hunt? Well, friend, consider your quest officially over! I’m so excited to share this Broccoli Apple Quinoa Salad with you today. It’s the kind of recipe that’s so delightfully simple, you’ll wonder why you haven’t been making it forever. Imagine a vibrant bowl packed with fresh flavors and satisfying textures – it’s like a burst of sunshine on a plate, and it comes together in a flash. Perfect for busy weeknights, a delightful desk lunch, or even a potluck favorite!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 30 minutes!
- Easy: Minimal chopping and simple steps mean anyone can whip this up.
- Giftable: Portion it into cute jars for a thoughtful and healthy homemade gift.
- Crowd-pleasing: The balance of sweet, tangy, and savory is a hit with everyone.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need:
- ½ cup dry quinoa: The hearty base of our salad. Make sure to rinse it well!
- ¾ cup water: For cooking that fluffy quinoa.
- ⅓ cup toasted nuts (walnuts and almonds recommended): For that delightful crunch! Toasting them brings out their amazing flavor.
- 3 cups chopped broccoli: Fresh and vibrant, the star of the show. You can chop it small or leave it in bite-sized florets, whatever you prefer.
- 1 medium Honeycrisp apple, cored and chopped: Adds a wonderful crisp sweetness that perfectly complements the broccoli.
- 1 small lemon, juiced: Our secret weapon for brightness and zing!
- ⅓ cup crumbled feta cheese: That salty, creamy goodness that just ties everything together.
Healthy Honey Mustard Dressing:
- 2 ½ tablespoons extra virgin olive oil: A good quality olive oil makes all the difference.
- 1 tablespoon apple cider vinegar: Adds a lovely tanginess.
- 1 tablespoon Dijon mustard: For that classic, slightly spicy honey mustard flavor.
- ½ tablespoon honey: To balance the tang and add just the right amount of sweetness.
- ¼ teaspoon sea salt, plus extra to taste: Don’t be shy with the salt; it really wakes up the flavors.
- ⅛ teaspoon freshly ground black pepper, plus extra to taste: A little pepper goes a long way.
How to Make It
Alright, let’s get cooking! This is going to be so simple, you’ll be amazed.
- Cook the Quinoa: First things first, give your quinoa a good rinse under cold water. This gets rid of any bitterness. In a small saucepan, combine the rinsed quinoa with the water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Once cooked, fluff it with a fork and set it aside to cool slightly.
- Prep the Veggies & Fruit: While the quinoa is cooking, get your other ingredients ready. Chop your broccoli into bite-sized pieces. If you’re using raw broccoli, I like to blanch it for just a minute in boiling water, then immediately plunge it into ice water to keep it bright green and crisp-tender. If you prefer it softer, you can steam it for a few minutes. Core and chop your Honeycrisp apple into small, bite-sized pieces.
- Whisk Up the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper. Give it a good whisk until it’s nicely emulsified. Taste it and adjust the salt and pepper if you like.
- Assemble the Salad: In a large bowl, combine the slightly cooled quinoa, chopped broccoli, chopped apple, toasted nuts, and crumbled feta cheese.
- Dress and Toss: Pour the honey mustard dressing over the salad. Gently toss everything together until all the ingredients are well coated.
- Serve: And there you have it! Your delicious and healthy Broccoli Apple Quinoa Salad is ready to be devoured.
Substitutions & Additions
The beauty of this salad is how adaptable it is! Feel free to play around with it.
- Nuts: Pecans or sunflower seeds would also be delicious.
- Cheese: If feta isn’t your thing, or you want to try something different, try some crumbled goat cheese or even cubed extra sharp white cheddar cheese for a bolder flavor.
- Fruit: Pears can be a lovely substitute for apples.
- Additions: A handful of dried cranberries adds a delightful chewiness and extra burst of sweetness. Some chopped red onion can offer a nice bite, or even some cooked chicken or chickpeas for extra protein.
Tips for Success
A few little tricks to make this salad absolutely perfect every time:
- Don’t Skip Rinsing the Quinoa: This step is crucial to remove the saponin, which can give quinoa a soapy or bitter taste.
- Cool the Quinoa Slightly: If you add hot quinoa directly to the raw veggies, it can make them mushy. Let it cool for about 10-15 minutes after cooking.
- Blanching Broccoli: As I mentioned, blanching raw broccoli keeps it vibrantly green and gives it a nice crisp texture. Just a minute in boiling water and then a quick dip in ice water does the trick.
- Prep Ahead: You can cook the quinoa and make the dressing a day in advance. Store them separately in airtight containers in the refrigerator. Then, just chop your apple and broccoli and assemble when you’re ready to eat!
How to Store It
This salad is fantastic for meal prep! Store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for about 2-3 days. The flavors actually meld together even more beautifully on the second day!
FAQs
Got questions? I’ve got answers!
Q: Can I make this salad with raw broccoli?
A: Absolutely! If you prefer a crunchier texture, feel free to use finely chopped raw broccoli. Some people love that bite!
Q: How long does the quinoa take to cook?
A: Typically, quinoa takes about 15 minutes to cook. Always check the package instructions for your specific brand, as cooking times can vary slightly.
Q: Can I make this salad without nuts?
A: Yes! If you have a nut allergy or just don’t have any on hand, you can omit them or substitute with seeds like sunflower or pumpkin seeds for a similar crunch.
Broccoli Apple Quinoa Salad
A vibrant and satisfying salad packed with fresh flavors and textures, perfect for a healthy lunch or a simple weeknight meal.
Equipment
- Small saucepan
- Fork
- Small bowl or jar
- Large bowl
Ingredients
Main Ingredients
- 0.5 cup dry quinoa rinse well
- 0.75 cup water for cooking quinoa
- 0.33 cup toasted nuts walnuts and almonds recommended
- 3 cups broccoli chopped
- 1 medium Honeycrisp apple cored and chopped
- 1 small lemon juiced
- 0.33 cup feta cheese crumbled
Healthy Honey Mustard Dressing
- 2.5 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 0.5 tablespoon honey
- 0.25 teaspoon sea salt plus extra to taste
- 0.125 teaspoon black pepper freshly ground, plus extra to taste
Instructions
- Cook the Quinoa: First things first, give your quinoa a good rinse under cold water. This gets rid of any bitterness. In a small saucepan, combine the rinsed quinoa with the water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Once cooked, fluff it with a fork and set it aside to cool slightly.
- Prep the Veggies & Fruit: While the quinoa is cooking, get your other ingredients ready. Chop your broccoli into bite-sized pieces. If you're using raw broccoli, I like to blanch it for just a minute in boiling water, then immediately plunge it into ice water to keep it bright green and crisp-tender. If you prefer it softer, you can steam it for a few minutes. Core and chop your Honeycrisp apple into small, bite-sized pieces.
- Whisk Up the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper. Give it a good whisk until it’s nicely emulsified. Taste it and adjust the salt and pepper if you like.
- Assemble the Salad: In a large bowl, combine the slightly cooled quinoa, chopped broccoli, chopped apple, toasted nuts, and crumbled feta cheese.
- Dress and Toss: Pour the honey mustard dressing over the salad. Gently toss everything together until all the ingredients are well coated.
- Serve: And there you have it! Your delicious and healthy Broccoli Apple Quinoa Salad is ready to be devoured.
Notes
The beauty of this salad is how adaptable it is! Feel free to play around with it. Substitutions for nuts, cheese, and fruit are suggested. Additions like dried cranberries, red onion, chicken, or chickpeas are also optional. Tips for success include rinsing quinoa, cooling quinoa slightly, blanching broccoli, and prepping ahead. The salad stores well for 2-3 days in an airtight container in the refrigerator.