Broccoli Apple Quinoa Salad

This healthy Broccoli Apple Quinoa Salad is vegetarian, gluten-free, nutritious and delicious! Each gorgeous grain bowl features crisp broccoli, juicy apples and crunchy toasted almonds and pecans tossed in a light honey mustard dressing. Delish!

Broccoli Apple Quinoa Salad

I made this broccoli studded salad for lunch the other day and adored it!

The fluffy quinoa, crisp broccoli, juicy apples and crunchy almonds/pecans were oh so delicious together, especially tossed in my healthy honey dijon dressing.

It’s the kind of salad you just want to pile into a bowl and eat with a spoon.

On the nutrition front, it’s packed to the brim with heart-healthy fiber and antioxidants. It tastes great and will help you towards your daily tally of fruit, vegetables, and whole grains. Yes please!

Broccoli Apple Quinoa Salad Ingredients in a mixing bowl - broccoli, quinoa, toasted almonds, walnuts, apple, and feta

Broccoli Apple Quinoa Salad Ingredients

Here’s a little breakdown of what you’ll need to make this scrumptious salad, as well as possible substitutions you can make based on diet and preference.

Broccoli

There’s a lot to love about broccoli! It’s the star of this salad and gives you the most “bang in every bite” when it comes to vitamins and nutrients. Finely chopping the broccoli florets will yield the best texture and evenly distribute the veggie throughout the salad.

Toasted Walnuts and Almonds

I love the flavor and crunch that toasted nuts add! Toasting makes them extra crispy and brings out additional flavor in the nuts, a speedy step that is for sure worth it! You can use all walnuts, all almonds, pecans, or even pistachio nuts in this scrumptious salad.

Quinoa

This salad calls for dried white quinoa. If you’re new to quinoa or need some process photos and tips on cooking it, check out my handy dandy “how to cook quinoa” tutorial! Red quinoa or tri-color quinoa may be used in place of white. I love all three options for quinoa salads and they’re all healthy choices.

Apple

One medium honeycrisp apple is the perfect size for this salad. Jazz, Fuji, and Pink Lady apples will also work fantastic here and have a similar sweet-to-crisp ratio. You could also opt for a tart variety of apple (like granny smith) if you’d like!

Lemon

The lemon juice halts the browning of the cut apples and also adds a lovely burst of citrus flavor to the salad.

Feta

Crumbled feta cheese adds creaminess and saltiness to the mix. Shredded or diced extra sharp white cheddar is a tasty replacement.

If you’re following a dairy-free or vegan diet you can 100% skip the cheese in this dish. It’s totally optional!

Healthy Honey Mustard Dressing

This dressing is easy to make with pantry staples and tastes great! To make it you’ll want to grab a smooth dijon mustard, your favorite extra virgin olive oil, apple cider vinegar, honey, salt, and pepper.

Tossed Broccoli Apple Quinoa Salad tossed in honey mustard dressing

Grab your ingredients, print the recipe card below (or use the cook-mode toggle to use your phone/tablet) and meet me in the kitchen.

This rockin’ recipe yields 4 servings of broccoli quinoa goodness.

I love diving in right away and then saving a bowl for lunch the following day. Store any leftover salad in an airtight container in the fridge for 1-3 days. May be enjoyed chilled or set out for 30 minutes or so for a room temp salad (my personal fav!). Enjoy!

Broccoli Apple Quinoa Salad

Broccoli Apple Quinoa Salad

This healthy Broccoli Apple Quinoa Salad is vegetarian, gluten-free, nutritious and delicious!
5 from 2 votes
Course: Salad
Cuisine: American, Vegetarian
Keyword: Broccoli Apple Quinoa Salad
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • ½ cup dry quinoa
  • ¾ cup water
  • cup toasted nuts (I like using walnuts + almonds)
  • 3 cups chopped broccoli
  • 1 medium honeycrisp apple
  • 1 small lemon
  • cup crumbled feta cheese

HEALTHY HONEY MUSTARD

  • 2 ½ TBSP extra virgin olive oil
  • 1 TBSP apple cider vinegar
  • 1 TBSP dijon mustard
  • ½ TBSP honey
  • ¼ tsp sea salt plus extra to taste
  • tsp freshly ground black pepper plus extra to taste

OPTIONAL EXTRAS

Instructions

COOK THE QUINOA

  • Rinse and drain quinoa using a mesh strainer/sieve.
  • Bring a small pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
  • Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
  • Once the quinoa is ready, fluff with a fork and lightly season with a pinch of salt and pepper. Transfer to a large mixing bowl and place in the fridge for a few minutes to cool it down.

TOAST THE NUTS

  • Toasting the nuts adds extra crunch and flavor! While the quinoa cooks, toast the nuts in a small stainless steel or cast iron skillet.
  • Heat skillet to medium heat and add the chopped almonds and walnuts. Toast until browned and fragrant, stirring occasionally. (approx 2-5 minutes)
  • Transfer to a plate or cutting board to fully cool; the nuts will crisp as they cool.

MAKE THE DRESSING

  • Add dressing ingredients to a small mason jar, top securely with the lid, then shake well to emulsify.

SALAD TIME!

  • Finely chop broccoli into small pieces. Dice apple and toss in the juice of one small lemon.
  • To the mixing bowl with the quinoa, add broccoli, apples, and feta. Shake dressing once more and add to salad. Mix well. Toss with toasted nuts and serve. Add any additional salt and pepper desired to enhance flavors. Enjoy!

Notes

For a dairy-free salad skip the cheese and you’re good to go! Extra toasted nuts may be added if desired.
Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 314kcal, Carbohydrates: 30g, Protein: 8g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Cholesterol: 11mg, Sodium: 353mg, Potassium: 447mg, Fiber: 6g, Sugar: 9g, Vitamin A: 446IU, Vitamin C: 67mg, Calcium: 122mg, Iron: 2mg

Loosely adapted from the New York Time’s Quinoa and Broccoli Spoon Salad.

How to Cook Quinoa
How to Cook Quinoa
5 from 2 votes
Ever wondered how to cook quinoa so it's perfectly fluffy and delicious? This post is here to help! I've compiled all my best quinoa tips and tricks in this easy peasy tutorial.
View the Recipe

Crazy for Quinoa?

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  4. Caprese Quinoa Salad with Balsamic and Basil

If you get a chance to try this Broccoli Apple Quinoa Salad recipe, let me know! Leave me a comment below (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty salad creations.

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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