Description

This healthy and colorful salad combines fluffy quinoa, crunchy broccoli, juicy apples, toasted nuts, and tangy feta—all tossed in a homemade honey mustard dressing. Vegetarian, gluten-free, and perfect for meal prep.

Ingredients

Salad:

½ cup dry quinoa

¾ cup water

⅓ cup toasted nuts (walnuts + almonds)

3 cups chopped broccoli

1 medium honeycrisp apple

Juice of 1 small lemon

⅓ cup crumbled feta cheese

Dressing:

2 ½ tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tbsp dijon mustard

½ tbsp honey

¼ tsp sea salt (plus more to taste)

⅛ tsp black pepper (plus more to taste)

Optional Add-Ins:

Dried cranberries

Extra sharp white cheddar (in place of feta)

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Instructions

Rinse quinoa and toast lightly in a pot over medium heat. Add ¾ cup water, bring to boil, reduce to simmer, and cook for 13 minutes until fluffy. Fluff and chill.
While quinoa cooks, toast nuts in a dry skillet for 2–5 minutes until fragrant. Set aside to cool.
In a jar, shake all dressing ingredients until fully mixed.
Chop broccoli and dice apple. Toss apple with lemon juice.
In a large bowl, combine quinoa, broccoli, apple, and feta. Pour in dressing and mix well.
Fold in toasted nuts before serving. Adjust salt and pepper to taste.

Notes

Add nuts right before serving for best texture.
Salad stores well up to 3 days in the fridge.
To make it vegan, skip the feta or use a plant-based alternative.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Salad, Side Dish
Method: Stovetop, No Bake
Cuisine: American