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.
Servings: 4 to 6 servings
Equipment
- Saucepan with lid
- Mixing bowls
Ingredients
- 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. each kosher salt and black pepper
Instructions
- Combine quinoa, 2 cups of water, 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 spoon quinoa overtop. Toss to combine, and let sit for 15 to 20 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.
- To the broccoli-quinoa mixture, add apple, cheese, almonds, and dates. 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.
Nutrition
Serving: 1.5cups | Calories: 400kcal | Carbohydrates: 37g | Protein: 10g | Fat: 23g | Saturated Fat: 3.5g | Sodium: 560mg | Fiber: 6g | Sugar: 14g