Go Back
–+ servings
Broccoli-Cheddar Quinoa Salad with Honey-Mustard
Print Recipe
4.97 from 26 votes

Broccoli-Cheddar Quinoa Salad

Broccoli-Cheddar Quinoa Salad with apples, toasted almonds, and dates in Honey-Mustard Dressing. This easy quinoa salad is nutritious, filling, and perfect for make-ahead lunches.
Prep Time20 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Salad/Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 to 6 servings
Author: Jamie Vespa MS, RD

Equipment

  • Saucepan with lid
  • Mixing bowls

Ingredients

  • 1 cup dry quinoa, rinsed
  • 1/2 tsp. kosher salt
  • 4 cups finely 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, coarsely chopped
  • 4 pitted dates, finely chopped
  • 2 Tbsp. chopped fresh chives

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. each kosher salt and black pepper

Instructions

  • 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 the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff with a fork.
    Place broccoli in a large bowl and season with a good pinch of salt. Add hot quinoa and toss to combine; let sit for ~15 minutes. (The residual heat of the hot quinoa will help steam and slightly soften the broccoli.)
  • Meanwhile, prepare Honey-Mustard Dressing by combining all ingredients in a glass jar or large glass measuring cup; shake or whisk well to combine. Taste and season with extra salt or black pepper, if needed, or an extra drizzle of honey if you prefer it sweeter.
  • To the broccoli-quinoa mixture, add apples, cheese, almonds, dates, and chives. Pour dressing overtop and toss to combine.

Notes

  • This salad can be enjoyed at room temperature or chilled. Refrigerate leftovers in an airtight container for up to 4 days.
  • For a protein boost, add 1 can of drained/rinsed chickpeas or 1-2 cups of grilled chicken and multiply dressing by 1.5x.

Nutrition

Serving: 1.5cups | Calories: 400kcal | Carbohydrates: 37g | Protein: 10g | Fat: 23g | Saturated Fat: 3.5g | Sodium: 560mg | Fiber: 6g | Sugar: 14g