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Delicious broccoli apple quinoa salad in a bowl, topped with nuts and dressing.

Broccoli Apple Quinoa Salad

A crunchy, nourishing salad that combines quinoa, broccoli, apples, and nuts with a tangy dressing, perfect for potlucks and meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup quinoa Rinsed to remove bitterness
  • 2 cups water or vegetable broth Vegetable broth is recommended for added flavor
  • 1 cup broccoli florets Steamed until bright and tender
  • 1 whole apple, diced A tart variety like Honeycrisp is ideal
  • 1/2 cup toasted almonds, chopped Can be pre-toasted or toasted at home
  • 1/2 cup toasted pecans, chopped For added crunch and flavor
Dressing Ingredients
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil Fancy olive oil is delightful but not mandatory
  • to taste Salt and pepper Adjust according to personal preference

Method
 

Cooking Quinoa
  1. Rinse the quinoa under cold water and then combine it with the water or vegetable broth in a saucepan.
  2. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
Preparing Salad
  1. Steam the broccoli florets until tender but still crisp, about 3-4 minutes.
  2. In a large bowl, combine the cooked quinoa, steamed broccoli, diced apple, chopped almonds, and chopped pecans.
Making Dressing
  1. In a small bowl, whisk together the honey, Dijon mustard, olive oil, salt, and pepper until well combined.
Combining Salad
  1. Pour the dressing over the salad and toss to coat evenly.
  2. Serve immediately or refrigerate for meal prep.

Notes

If meal prepping, keep dressing separate to avoid soggy apples. The salad can hold its own as a main course. For a nut-free option, replace nuts with toasted pepitas or sunflower seeds.