Broccoli Apple Quinoa Salad Recipe

Broccoli Apple Quinoa Salad combines nutty quinoa, crisp broccoli, sweet apples, and crunchy nuts in a tangy honey-mustard dressing for refreshing protein-packed lunches. Ready in 30 minutes, it’s make-ahead friendly and naturally gluten-free.

Why This Recipe Works

• Quinoa’s residual heat softens raw broccoli perfectly.
• Apples add juicy sweetness balancing savory elements.
• Toasted nuts provide essential crunch.
• Honey-mustard dressing clings without sogginess.
• Improves in fridge for meal prep.

Ingredients & Prep

• 1 cup dry quinoa
• 4 cups small broccoli florets
• 1 Honeycrisp apple, diced
• ½ cup toasted almonds, chopped
• 4 Medjool dates, chopped
• ½ cup sharp cheddar, cubed (optional)

Honey-Mustard Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp honey
• Salt and pepper

Step-by-Step Instructions

1. Cook quinoa in 2 cups water with pinch salt 15 minutes; fluff and cool slightly.
2. Toss warm quinoa with broccoli in large bowl; let sit 15–20 minutes to soften broccoli.
3. Whisk dressing ingredients until emulsified.
4. Add apple, almonds, dates, and cheese if using; pour dressing over and toss.
5. Chill 30 minutes or serve immediately.

Flavor Variations

Storage Tips

Refrigerate up to 4 days. Dressing keeps separately up to 1 week.

FAQs

Broccoli tough?
Cut smaller and let quinoa steam longer.

Dressing bland?
Add more mustard or vinegar.

Nut-free?
Swap sunflower seeds.

Conclusion

Broccoli Apple Quinoa Salad delivers fresh crunch with wholesome staying power ideal for lunches or sides.

Broccoli Apple Quinoa Salad Recipe

Print Recipe

A fresh and crunchy broccoli apple quinoa salad made with fluffy quinoa, crisp apples, toasted nuts, and a light honey Dijon dressing. Nutritious, colorful, and perfect for lunch, potlucks, or meal prep.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 2 cups broccoli florets, finely chopped
• 1 large apple (Honeycrisp or Fuji), diced
• 1/3 cup red onion, finely chopped
• 1/3 cup dried cranberries
• 1/3 cup almonds or walnuts, chopped
• 1/4 cup feta cheese (optional)
• Dressing:
• 3 tbsp olive oil
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• 1. Rinse quinoa thoroughly under cold water.
• 2. Combine quinoa and water or broth in a saucepan and bring to a boil.
• 3. Reduce heat, cover, and simmer 15 minutes until liquid is absorbed.
• 4. Remove from heat and fluff quinoa with a fork; let cool.
• 5. In a large bowl, combine cooled quinoa, broccoli, apple, red onion, cranberries, nuts, and feta if using.
• 6. In a small bowl, whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
• 7. Pour dressing over salad and toss well to combine.
• 8. Chill for 20–30 minutes before serving for best flavor.

Notes

• Massage broccoli lightly with a bit of dressing to soften it.
• Swap apples for pears for variation.
• Keeps well in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 9g
• Sodium: 260mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 5mg

Keywords: broccoli apple quinoa salad, quinoa salad, healthy broccoli salad