I’m excited to share my healthy Broccoli Apple Quinoa Salad, a vegetarian, gluten-free make-ahead bowl of broccoli, apples and toasted almonds and pecans in a light honey mustard dressing that ranks among my favorite Quinoa Salad Ideas.

Jump to Recipe

I love how this Broccoli Apple Quinoa Salad looks like something from a magazine but eats like real life. I keep coming back for the nutty quinoa and the bright, biting apples that pop in every forkful.

There’s a great contrast of textures so it never gets boring, and I promise it’s not just another tossed salad. I usually make a big batch so I can grab it all week, and somehow the flavors get better after a day.

Quinoa With Apples seems like a simple tag, but trust me, it hides a few delicious secrets you’ll want to uncover.

Ingredients

Print Recipe (No Advertisments)

Quinoa: small seed high in protein and fiber it keeps you full
broccoli: crunchy lots of vitamins and fiber adds fresh green bite
Apple: sweet and crisp provides natural sugars and extra fiber brightens flavor
Toasted almonds and pecans: add crunch healthy fats and a toasty bite
Red onion: sharp a little bite and tang balances sweet apples
Olive oil apple cider vinegar Dijon and honey: dressing gives tang and sweetness
Dried cranberries and parsley: cranberries add chewy sweet tart contrast parsley freshens
Garlic: small amount for savory depth keeps dressing interesting not overpowering

Ingredient Quantities

1 cup uncooked quinoa rinsed

2 cups water or low sodium vegetable broth

4 cups broccoli florets (about 1 large head) cut small

2 medium apples cored and diced (Honeycrisp or Gala)

1/3 cup red onion finely chopped

1/4 cup sliced almonds toasted and roughly chopped

1/4 cup chopped pecans toasted

3 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp honey

1 clove garlic minced

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 cup dried cranberries optional

2 tbsp chopped fresh parsley optional

How to Make this

Print Recipe (No Advertisments)

1. Toast the nuts: heat a dry skillet over medium heat and add the sliced almonds and pecans, stirring until fragrant and lightly browned, about 4 to 6 minutes; transfer to a plate to cool and roughly chop the almonds.

2. Rinse the quinoa well under cold water to remove any bitterness, then combine with 2 cups water or low sodium vegetable broth in a small pot, bring to a boil, reduce heat to low, cover and simmer until liquid is absorbed, about 15 minutes; fluff with a fork and spread on a sheet or plate to cool a bit.

3. Cook the broccoli: bring a pot of salted water to a boil, add the broccoli florets and cook 1 to 2 minutes until bright green and just tender, then drain and plunge into ice water or rinse under cold water to stop cooking; drain well.

4. Prep the produce: core and dice the apples, finely chop the red onion, mince the garlic, and chop the parsley if using; keep the apple pieces together so they dont brown too fast.

5. Make the dressing: whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, kosher salt and black pepper until emulsified and smooth.

6. Combine the salad: in a large bowl mix the cooled quinoa, blanched broccoli, diced apples, red onion, toasted nuts and chopped pecans, and add dried cranberries and parsley if using.

7. Pour the dressing over the salad and toss gently to coat everything evenly, taste and adjust salt pepper or a touch more honey if you want it sweeter.

8. Chill for at least 30 minutes so the flavors meld, then serve cold or at room temperature; stores well in an airtight container in the fridge for 3 to 4 days and is perfect for make ahead meals.

Equipment Needed

1. Dry skillet (8 to 10 inch), for toasting the almonds and pecans
2. Small saucepan with lid (about 2 qt), to cook the quinoa
3. Medium pot (3 to 4 qt), for blanching broccoli
4. Fine-mesh sieve or colander, to rinse quinoa and drain broccoli
5. Baking sheet or large plate, to spread and cool cooked quinoa and nuts
6. Chef’s knife and cutting board, to dice apples, chop onion and parsley
7. Large mixing bowl, to combine the salad
8. Whisk plus measuring cups and spoons, for making and measuring the dressing
9. Wooden spoon or spatula and tongs or a slotted spoon, for stirring and tossing the salad

FAQ

Q: Can I make this salad ahead of time and how long will it keep? A: Yes you can, it actually tastes better after a few hours when the flavors meld. Store in an airtight container in the fridge up to 3 days for best texture. If you want the broccoli and apples to stay crisper keep the dressing separate and mix just before serving.

Q: How do I stop the apples from browning? A: Toss the diced apples in a little of the dressing or 1 tablespoon lemon juice right after cutting, or wait and cut them just before serving. Using Honeycrisp or Gala helps since they hold up better.

Q: Can I make this vegan or nut free? A: To make it vegan swap the honey for pure maple syrup. For nut free, skip the almonds and pecans and use toasted pumpkin or sunflower seeds instead, they give a similar crunch.

Q: What are good substitutions or add-ins for more protein? A: Add a can of rinsed chickpeas, 1 cup cooked quinoa is already a little protein, or toss in 1 cup diced grilled chicken or cubed tofu. Walnuts, pistachios or hemp seeds are other nice swaps for the nuts.

Q: How do I cook the quinoa so it isn’t mushy? A: Rinse well, use 1 part quinoa to 2 parts water or broth. Bring to a boil, cover and simmer gently 12 to 15 minutes, then remove from heat and let sit covered 5 minutes. Fluff with a fork at the end. Don’t stir while it’s cooking or you can make it sticky.

Q: My dressing separated or seems grainy, what went wrong? A: The vinaigrette can separate if not emulsified. Whisk the oil and vinegar with the Dijon and honey really well or shake in a jar. If it looks grainy from cold olive oil, let it warm a few minutes and whisk again. Add a teaspoon of warm water if it’s too thick.

Broccoli Apple Quinoa Salad Recipe Substitutions and Variations

Quinoa: swap with farro, bulgur, or brown rice – cook each grain per package instructions, cool completely before tossing so the salad wont get soggy.
Broccoli: use cauliflower florets, shaved Brussels sprouts, or blanched green beans – all give a similar crunch, if using Brussels shave them thin.
Apples: replace with firm pears (Bosc or Asian pear), or halved seedless grapes for bite sized sweetness, dried apricots work too if you want chewier texture.
Almonds/pecans: switch to chopped walnuts, toasted pumpkin seeds or sunflower seeds for a nut free option, or sub crumbled feta for a savory twist.

Pro Tips

1) Toast nuts carefully and cool them completely before chopping. They’ll keep crunch and flavor better if you toast them in a single layer in a hot skillet or oven, but watch em close cause they can burn in seconds.

2) Cool the quinoa fast by spreading it out on a rimmed sheet so it stops steaming. If its still hot when you mix everything the broccoli and apples will get soggy and the dressing wont stick right.

3) After blanching broccoli, dry it really well in a salad spinner or with paper towels. Water dilutes the dressing and makes the salad limp, plus cut the florets small so every bite has a bit of broccoli.

4) Make the dressing ahead and reserve some. Add it gradually, taste as you go and adjust acid or honey, and toss the apples with a splash of vinegar or lemon right after cutting so they dont brown while you finish the rest.

Broccoli Apple Quinoa Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

324

kcal

Equipment: 1. Dry skillet (8 to 10 inch), for toasting the almonds and pecans
2. Small saucepan with lid (about 2 qt), to cook the quinoa
3. Medium pot (3 to 4 qt), for blanching broccoli
4. Fine-mesh sieve or colander, to rinse quinoa and drain broccoli
5. Baking sheet or large plate, to spread and cool cooked quinoa and nuts
6. Chef’s knife and cutting board, to dice apples, chop onion and parsley
7. Large mixing bowl, to combine the salad
8. Whisk plus measuring cups and spoons, for making and measuring the dressing
9. Wooden spoon or spatula and tongs or a slotted spoon, for stirring and tossing the salad

Ingredients

1 cup uncooked quinoa rinsed
2 cups water or low sodium vegetable broth
4 cups broccoli florets (about 1 large head) cut small
2 medium apples cored and diced (Honeycrisp or Gala)
1/3 cup red onion finely chopped
1/4 cup sliced almonds toasted and roughly chopped
1/4 cup chopped pecans toasted
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 clove garlic minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup dried cranberries optional
2 tbsp chopped fresh parsley optional

Directions

Toast the nuts: heat a dry skillet over medium heat and add the sliced almonds and pecans, stirring until fragrant and lightly browned, about 4 to 6 minutes; transfer to a plate to cool and roughly chop the almonds.
Rinse the quinoa well under cold water to remove any bitterness, then combine with 2 cups water or low sodium vegetable broth in a small pot, bring to a boil, reduce heat to low, cover and simmer until liquid is absorbed, about 15 minutes; fluff with a fork and spread on a sheet or plate to cool a bit.
Cook the broccoli: bring a pot of salted water to a boil, add the broccoli florets and cook 1 to 2 minutes until bright green and just tender, then drain and plunge into ice water or rinse under cold water to stop cooking; drain well.
Prep the produce: core and dice the apples, finely chop the red onion, mince the garlic, and chop the parsley if using; keep the apple pieces together so they dont brown too fast.
Make the dressing: whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, kosher salt and black pepper until emulsified and smooth.
Combine the salad: in a large bowl mix the cooled quinoa, blanched broccoli, diced apples, red onion, toasted nuts and chopped pecans, and add dried cranberries and parsley if using.
Pour the dressing over the salad and toss gently to coat everything evenly, taste and adjust salt pepper or a touch more honey if you want it sweeter.
Chill for at least 30 minutes so the flavors meld, then serve cold or at room temperature; stores well in an airtight container in the fridge for 3 to 4 days and is perfect for make ahead meals.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.