I make this broccoli apple quinoa salad when I want something fresh, nutritious, and satisfying all at once. It combines crisp broccoli, sweet apples, and fluffy quinoa with a light dressing that ties everything together beautifully.
Why You’ll Love This Recipe
I love how this salad balances textures and flavors so well. The crunch from the broccoli and apples pairs perfectly with the soft quinoa, and the dressing adds just the right amount of brightness. I also appreciate how filling it is while still feeling light, making it perfect for meal prep or a quick lunch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
quinoa
broccoli florets
apple (crisp variety like Fuji or Honeycrisp)
red onion
dried cranberries
sunflower seeds or sliced almonds
olive oil
lemon juice or apple cider vinegar
honey or maple syrup
salt
black pepper
Directions
I start by cooking the quinoa according to package instructions, then I let it cool completely.
While the quinoa cools, I chop the broccoli into small bite-sized florets and dice the apple into small cubes. I also finely slice the red onion.
In a large bowl, I combine the cooled quinoa, broccoli, apple, red onion, dried cranberries, and seeds or almonds.
In a separate bowl, I whisk together olive oil, lemon juice or apple cider vinegar, a bit of honey or maple syrup, salt, and pepper.
I pour the dressing over the salad and toss everything well so all the ingredients are evenly coated.
I let the salad sit for about 10 minutes before serving to allow the flavors to meld together.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
I sometimes add feta cheese for a creamy, tangy element. If I want more protein, I mix in grilled chicken or chickpeas. I also like swapping cranberries for raisins or chopped dates. For extra crunch, I occasionally include chopped celery or carrots.
storage/reheating
I store this salad in an airtight container in the fridge for up to 3–4 days. I actually find the flavors get even better over time. I don’t reheat it, as I prefer it chilled or at room temperature. If it seems dry after storing, I add a splash of olive oil or lemon juice before serving.
FAQs
Can I use frozen broccoli?
I can, but I prefer fresh broccoli for a better crunch and texture.
Do I need to cook the broccoli?
I don’t cook it—I like it raw for its crispness, but I can lightly blanch it if I want a softer texture.
What type of apple works best?
I like using crisp, slightly sweet apples like Fuji or Honeycrisp for the best balance.
Can I make this salad ahead of time?
Yes, I often make it ahead since it stores well and the flavors develop nicely.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, so this salad works well for that diet.
Conclusion
I keep coming back to this broccoli apple quinoa salad because it’s wholesome, flavorful, and easy to prepare. It’s one of those recipes I can rely on for both everyday meals and sharing with others, and it always feels fresh and satisfying.
Print
Broccoli Apple Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A wholesome and refreshing broccoli apple quinoa salad with crisp vegetables, sweet fruit, and fluffy quinoa tossed in a light, tangy dressing.
Ingredients
- 1 cup quinoa (uncooked)
- 2 cups broccoli florets, chopped small
- 1 apple (Fuji or Honeycrisp), diced
- 1/4 red onion, thinly sliced
- 1/3 cup dried cranberries
- 1/4 cup sunflower seeds or sliced almonds
- 3 tbsp olive oil
- 2 tbsp lemon juice or apple cider vinegar
- 1 tbsp honey or maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook quinoa according to package instructions, then let it cool completely.
- Chop broccoli into small bite-sized florets and dice the apple into small cubes. Thinly slice the red onion.
- In a large bowl, combine cooled quinoa, broccoli, apple, red onion, dried cranberries, and seeds or almonds.
- In a separate bowl, whisk together olive oil, lemon juice or apple cider vinegar, honey or maple syrup, salt, and black pepper.
- Pour the dressing over the salad and toss well to combine.
- Let the salad sit for about 10 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Use fresh broccoli for the best crunch, or lightly blanch if you prefer it softer.
- Choose crisp apples like Fuji or Honeycrisp for optimal texture and flavor.
- Add feta cheese for a creamy, tangy twist.
- Include grilled chicken or chickpeas for extra protein.
- Swap cranberries with raisins or chopped dates if desired.
- Store in the fridge for up to 3–4 days; flavors improve over time.
- Add a splash of olive oil or lemon juice before serving if it becomes dry.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
