Apple Broccoli Quinoa Salad
A crisp, colorful salad with crunchy broccoli, sweet apple, nutty quinoa, and a balsamic vinaigrette. Perfect for lunch, meal prep, or as a potluck side dish.
Equipment
- Medium pot with lid
- Large mixing bowl
- Small whisk or jar with lid for shaking dressing
- Knife and cutting board
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 3 cups broccoli florets finely chopped
- 1 large crisp apple Honeycrisp or Fuji, diced
- 1/3 cup red onion finely diced
- 1/2 cup dried cranberries optional
- 1/3 cup roasted almonds roughly chopped or sliced
For the dressing:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium pot, bring quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and let cool 10 minutes.
- While quinoa cooks, prepare the vegetables. Chop broccoli florets into small bite-sized pieces, dice the apple, and finely chop the red onion.
- In a large mixing bowl, combine cooled quinoa, broccoli, apple, red onion, cranberries, and almonds.
- In a small jar or bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss until evenly coated.
- Taste and adjust seasoning if needed. Serve immediately or chill in the fridge for 30 minutes to let the flavors meld.
Notes
This salad stores well in the fridge for up to 3 days; hold on dressing until serving if meal prepping with this recipe.
Swap almonds for sunflower seeds or pumpkin seeds for a nut-free version.
Add chickpeas for extra protein if you’d like to make it a heartier main dish.