Broccoli Apple Quinoa Salad
A bright, crunchy bowl of feel-good flavor, perfect for lunch, meal prep, or sharing.
There are certain recipes I come back to again and again, and this Broccoli Apple Quinoa Salad is one of them. It’s fresh, colorful, easy to make, and honestly... it just makes me feel good.
Between the fluffy quinoa, crisp broccoli, sweet apple, toasted nuts, and a tangy honey mustard dressing, this salad is balanced in the best way. It’s the kind of dish that feels light but filling, simple but special. I love making it at the start of the week and grabbing a bowl for lunch when I need something fast that still feels like care.
Why I Love This Salad
It holds up in the fridge…the flavors get even better over time.
It’s naturally gluten-free and vegetarian but still satisfying.
It works for everything…lunches, potlucks, or lazy Sunday dinners.
It feels fresh and cozy at the same time…crunchy, creamy, tangy, and just the right amount of sweet.
It’s a little celebration in a bowl, and I hope you love it as much as I do. This recipe makes 4 servings.
Ingredients
For the Salad:
½ cup dry quinoa
¾ cup water
⅓ cup toasted walnuts and/or almonds
3 cups finely chopped broccoli
1 honeycrisp apple, diced
Juice of 1 small lemon (for the apple)
⅓ cup crumbled feta cheese
Sprinkle of dried cranberries
For the Honey Mustard Dressing:
2½ TBSP extra virgin olive oil
1 TBSP apple cider vinegar
1 TBSP Dijon mustard
½ TBSP honey
¼ tsp sea salt
⅛ tsp freshly ground black pepper
Instructions
1. Cook the Quinoa
Rinse and drain the quinoa well.
Toast briefly in a dry pan for extra nuttiness (optional).
Add water, bring to a boil, then reduce heat, cover, and simmer for 13 minutes.
Fluff with a fork, season lightly, and chill while you prep the rest.
2. Toast the Nuts
Heat a skillet over medium heat.
Add chopped nuts and toast until fragrant, about 2–5 minutes.
Transfer to a plate to cool — they’ll crisp up as they rest.
3. Make the Dressing
Add all dressing ingredients to a small jar.
Shake well to emulsify (or whisk in a bowl).
4. Assemble the Salad
Dice the apple and toss with lemon juice to prevent browning.
In a large bowl, combine quinoa, broccoli, apples, and feta.
Add dressing and mix well.
Top with toasted nuts and a sprinkle of dried cranberries.
Taste and adjust salt and pepper if needed.
Make It Yours
Swap the apple for pear or pomegranate seeds
Use goat cheese instead of feta
Add chickpeas for a plant-based protein boost
Try pumpkin seeds or pecans if that’s what you have
A Little Note
I’ve made this salad dozens of times, and it always hits the spot. It’s the kind of recipe that reminds me that feeling nourished doesn’t have to be complicated. It just takes a handful of simple, colorful ingredients and a little bit of love.
xx, Diana
