If you’re looking for a fresh, crunchy, and wholesome salad that feels both nourishing and satisfying, this Broccoli Apple Quinoa Salad Recipe is exactly what you need. It’s perfect for lunchboxes, quick dinners, or even as a vibrant side at your next gathering. I love how the sweet apples and tangy feta cheese balance the earthiness of quinoa and the crispness of broccoli—an easy salad packed with texture and flavor that you’ll want to make again and again.
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In the Kitchen
What I really adore about this Broccoli Apple Quinoa Salad Recipe is how it brings together simple ingredients into a symphony of flavors and textures that delight your palate without requiring a ton of fuss. Each bite has that perfect balance of sweet, tangy, crunchy, and creamy.
- Juicy and Tender Every Time: Toasting the quinoa before cooking gives it a nutty depth that complements the crisp broccoli beautifully.
- Golden, Satisfying Finish: Warm, toasted nuts add that irresistible crunch you'll find yourself reaching for again and again.
- Simple Ingredients, Big Impact: Using fresh apples and a zingy honey mustard dressing keeps this salad light but full of personality.
- Weeknight to Weekend Ready: Whether it’s a busy day or you’re hosting friends, this salad fits any occasion with ease.
Ingredients at a Glance
When it comes to the ingredients in this Broccoli Apple Quinoa Salad Recipe, freshness and quality really shine through. Picking ripe, crisp apples and vibrant broccoli makes a big difference in flavor and texture.
- Quinoa: Choose organic or rinsed to remove bitterness and improve fluffiness.
- Broccoli: Look for firm stalks with rich green florets for crunch and color.
- Apple: Honeycrisp is ideal for its sweet-tart bite and firmness that holds up well in salad.
- Toasted nuts (walnuts + almonds): Fresh nuts will toast better and deliver more crunch and aroma.
- Feta cheese: Opt for crumbled rather than blocks for easier mixing and balanced saltiness.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Broccoli Apple Quinoa Salad Recipe
Step 1 — Toast and Cook the Quinoa
Start by rinsing the quinoa well in a fine mesh strainer to wash away any residual bitterness. Then, for a little extra nuttiness and fluff, toast it in a dry pot over medium-high heat for about 2-3 minutes, stirring frequently until you smell that toasty aroma. Next, add the water and bring it to a boil. Cover with the lid slightly ajar, reduce heat to low, and let it simmer for 13 minutes. You'll notice the grains absorb all the water and look fluffy and translucent. Fluff with a fork and season lightly with salt and pepper, then set it aside to chill briefly—it’s important to cool the quinoa so your salad isn’t warm and soggy.
Step 2 — Toast the Nuts for Maximum Crunch
While the quinoa cooks, warm a skillet over medium heat and add your chopped walnuts and almonds. Toast them, stirring often, until they're golden brown and you can smell their rich, nutty fragrance—this usually takes 2 to 5 minutes. Pay close attention here, because nuts can burn quickly. Once toasted, transfer them to a cool plate to crisp up perfectly. These toasted nuts add an irresistible crunch to your salad that you'll be so glad you took the time for.
Step 3 — Chop, Dress, and Toss
Chop your broccoli finely into bite-sized pieces so the textures meld beautifully. Dice the apple and immediately toss it in the juice of a small lemon—this keeps the apple crisp and prevents browning. In a small jar, whisk together the dressing ingredients: olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Shake it until emulsified and shiny. Gently combine the quinoa, broccoli, apples, and feta cheese in your large bowl, then drizzle the dressing over everything. Toss well to coat evenly, then sprinkle with your toasted nuts just before serving for that peak crunch and texture. Add extra salt and pepper if you want to dial up the seasoning.
Things to Remember
This Broccoli Apple Quinoa Salad Recipe shines best when you mind a few decisive details—like letting the quinoa cool properly, toasting your nuts to perfection, and balancing the dressing flavor to your taste buds. I’ve found these little touches bring the salad to life.
- Doneness Cue: Quinoa is done when all liquid is absorbed and kernels look translucent with a small tail visible.
- Temperature Trick: Cool quinoa completely before mixing with apples and broccoli to keep their freshness intact.
- Make-Ahead Move: Prep quinoa and dressing a day in advance, then toss with fresh apples and broccoli last minute.
- Common Pitfall: Don’t skip toasting nuts or tossing apple in lemon juice—both are small steps with big flavor and texture payoff.
Ways to Serve It
Finishing Touches
A sprinkle of extra sharp white cheddar or dried cranberries can bring new dimensions to this Broccoli Apple Quinoa Salad Recipe if you like a little sweetness or tang. I love adding a few fresh herbs, like parsley or mint, right before serving for a bright pop of color and freshness. Plus, a drizzle of additional honey mustard dressing can be great if you want to amp up the zing.
Plays Well With
This salad pairs wonderfully with grilled chicken or salmon for a hearty meal—and because it’s so refreshing, it’s also great alongside roasted vegetables or a savory quiche. You’ll find it balances rich, protein-heavy mains while adding a necessary crisp bite.
Simple Plating Upgrades
Serve this Broccoli Apple Quinoa Salad Recipe in a glass bowl for a pretty layered look, or mound it atop fresh greens on a wide plate. A scattering of extra nuts and a lemon wedge on the side invites guests to customize their bites. Even just a little herb garnish makes it feel extra special on busy weeknights!
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep your salad in an airtight container to preserve freshness for up to 3 days in the fridge. The broccoli and apple may soften over time so it’s best enjoyed within that window. If you want to keep the crunch intact, store the toasted nuts separately and sprinkle just before serving.
Freezing Tips
This salad doesn’t freeze well due to the fresh apples and crunchy nuts losing texture. For best results, enjoy it fresh or within a few days refrigerated to maintain that crisp bite and vibrant flavors that make this Broccoli Apple Quinoa Salad Recipe such a standout.
Reheating Broccoli Apple Quinoa Salad Recipe Without Drying Out
If you want to gently warm leftovers, use a microwave on low power for short 20-30 second bursts, covered loosely to avoid drying out. Oven warming isn’t ideal here, as the fresh apple and dressing can become soggy. Adding a touch of olive oil or a squeeze of fresh lemon juice after reheating helps revive some brightness.
Frequently Asked Questions
Absolutely! Pecans, pistachios, or cashews make great substitutes. Just toast them lightly to enhance their flavor and crunch.
Toasting is optional but highly recommended because it brings a lovely nutty flavor and prevents the quinoa from turning mushy—it’s a quick step that pays off!
Yes! Simply swap the feta cheese with a plant-based cheese or roasted chickpeas for protein, and the salad remains vibrant and delicious.
It stays best for up to 3 days refrigerated. The apples and broccoli start to soften after that, so I recommend enjoying it within that time frame for peak freshness.
Final Thoughts
Whenever I make this Broccoli Apple Quinoa Salad Recipe, I’m reminded how simple, thoughtful ingredients can make such a delightful meal or side. It’s one of those recipes that’s flexible, healthy, and endlessly satisfying, whether you’re packing lunch or hosting friends. I hope you enjoy mixing up this colorful, crunchy salad as much as I do—trust me, it’s a keeper!
PrintFull Printable Recipe
Broccoli Apple Quinoa Salad Recipe
This Broccoli Apple Quinoa Salad is a vibrant, crunchy, and nutritious dish featuring fluffy quinoa, fresh broccoli, crisp apple, and tangy feta cheese, all tossed in a healthy honey mustard dressing. Perfect as a light lunch or a wholesome side dish.
- Total Time: 33 minutes
- Yield: 4 servings
Ingredients
Quinoa and Salad
- ½ cup dry quinoa
- ¾ cup water
- ⅓ cup toasted nuts (walnuts and almonds)
- 3 cups chopped broccoli
- 1 medium honeycrisp apple
- 1 small lemon
- ⅓ cup crumbled feta cheese
Healthy Honey Mustard Dressing
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- ½ tablespoon honey
- ¼ teaspoon sea salt plus extra to taste
- ⅛ teaspoon freshly ground black pepper plus extra to taste
Optional Extras
- Dried cranberries
- Extra sharp white cheddar cheese (in place of feta)
Instructions
- Cook the Quinoa: Rinse and drain the quinoa using a mesh strainer. Toast the quinoa in a small pot over medium-high heat, stirring often, to enhance nuttiness. Add water, bring to a boil over high heat, then reduce to low and simmer covered with lid slightly ajar for 13 minutes or until liquid is absorbed and quinoa is fluffy. Fluff with a fork, season lightly with salt and pepper, then transfer to a large bowl and chill in the fridge to cool.
- Toast the Nuts: Heat a small skillet over medium heat. Add chopped walnuts and almonds, toasting until browned and fragrant for about 2-5 minutes, stirring occasionally. Transfer to a plate to cool and crisp.
- Make the Dressing: Combine extra virgin olive oil, apple cider vinegar, dijon mustard, honey, sea salt, and freshly ground black pepper in a small mason jar. Secure lid and shake well to emulsify.
- Prepare Salad Ingredients: Finely chop the broccoli. Dice the apple and toss with the juice of the small lemon to prevent browning.
- Assemble the Salad: To the bowl with cooled quinoa, add chopped broccoli, diced apple, and crumbled feta cheese. Shake dressing again and pour over the salad. Mix thoroughly, then toss with toasted nuts. Adjust seasoning with additional salt and pepper if desired. Serve immediately and enjoy!
Notes
- Toasting the quinoa is optional but enhances its nuttiness and texture.
- You can substitute walnuts and almonds with other nuts like pecans or cashews.
- Use extra sharp white cheddar instead of feta cheese for a different flavor profile.
- Add dried cranberries for extra sweetness and texture.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Chilling the quinoa before assembling helps keep the salad fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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