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
