Description

This Broccoli-Cheddar Quinoa Salad is a vibrant and nutritious dish that combines fluffy quinoa, crunchy broccoli florets, sweet Honeycrisp apples, sharp cheddar cheese, and roasted almonds. Tossed in a tangy honey-mustard dressing, it offers a perfect balance of flavors and textures. Ideal for a healthy lunch or a light dinner, this salad is both satisfying and packed with wholesome ingredients.

Ingredients

Salad

1 cup dry quinoa, rinsed
1/2 tsp kosher salt
4 cups very small chopped broccoli florets (about 8 ounces)
1 cup diced Honeycrisp apple (or apple variety of choice)
1/2 cup grated or cubed sharp cheddar cheese
1/3 cup roasted, salted almonds, roughly chopped
4 pitted dates, finely chopped

Honey-Mustard Dressing

2 Tbsp Dijon mustard
2 Tbsp apple-cider vinegar
1 Tbsp honey
1/3 cup extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp black pepper

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Instructions

Cook Quinoa: Combine quinoa, 2 cups of water (or vegetable broth for extra flavor), and 1/2 tsp salt in a medium pot. Bring to a boil, cover, and reduce heat. Simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Prepare Broccoli: Place the very small chopped broccoli florets in a large bowl. Spoon the hot quinoa over the broccoli and toss to combine. Let sit for 15 to 20 minutes so the residual heat from the quinoa can steam and slightly soften the broccoli.
Make Dressing: While quinoa is resting, prepare the honey-mustard dressing by combining Dijon mustard, apple-cider vinegar, honey, extra-virgin olive oil, kosher salt, and black pepper in a glass jar or large glass measuring cup. Shake or whisk well to fully combine.
Combine Salad Ingredients: To the broccoli-quinoa mixture, add the diced apple, shredded or cubed cheddar cheese, roughly chopped roasted almonds, and finely chopped pitted dates. Pour the dressing over the salad and toss thoroughly to coat all ingredients.
Season and Serve: Taste the salad and adjust seasoning with extra kosher salt and/or black pepper if needed. Serve immediately or chill briefly before serving.

Notes

Using vegetable broth instead of water to cook quinoa adds extra flavor.
For a nuttier taste, toast the almonds slightly before chopping.
This salad is best served within a day for optimal freshness and texture.
You can substitute the cheddar cheese with a vegan cheese alternative to make it dairy-free.
Chilling the salad briefly enhances the flavors; serve cold or at room temperature according to preference.