Description
This salad brings a satisfying crunch and a fresh, tangy twist that’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 2 cups broccoli florets (cut into bite-sized pieces)
- 1 large apple, diced (choose a crisp variety)
- 1/2 cup sliced almonds
- 1/2 cup pecans, chopped
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water to remove any bitterness.
- Combine the rinsed quinoa and water or vegetable broth in a pot; bring to a boil, then reduce to low, cover, and simmer for about 15 minutes until fluffy.
- Steam or blanch the broccoli florets until tender yet crisp, then rinse under cold water.
- Combine the cooked quinoa, broccoli, diced apple, sliced almonds, and chopped pecans in a large bowl.
- Whisk together honey, Dijon mustard, and olive oil in a small bowl. Season dressing with salt and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate; flavors meld beautifully if allowed to sit.
Notes
Wash quinoa thoroughly to avoid bitterness. Keep an eye on broccoli to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 25g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg