Go Back

Broccoli Apple Quinoa Salad

Broccoli apple quinoa salad with fluffy quinoa, crisp-tender broccoli, and sweet-tart apple in a creamy apple cider vinaigrette. Finished with cranberries, green onions, and pumpkin seeds for crunch in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
cooling 15 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 cup quinoa Rinsed before cooking.
  • 2 cup water or broth Use water for a lighter flavor or broth for more depth.
  • 3 cups fresh broccoli florets Cut small so every forkful has broccoli.
  • 2 crisp apples Cored and diced.
  • 0.5 cup dried cranberries
  • 0.33 cup pumpkin seeds or sunflower seeds Seeds for crunch.
  • 3 green onions Sliced.
  • 0.25 cup red onion Finely diced.
For apple cider vinaigrette
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Cook and cool the quinoa
  1. Bring 2 cups water or broth to a boil, add the rinsed quinoa, cover, and reduce to a simmer for 15 minutes. Visual cue: the quinoa should look tender with liquid absorbed.
  2. Fluff the quinoa and cool completely at room temperature. Visual cue: grains separate instead of clumping.
Blanch the broccoli
  1. Blanche the broccoli florets in boiling water for 2 minutes. Visual cue: bright green and slightly tender.
  2. Shock the broccoli in ice water, then drain well. Visual cue: stop the cooking fast so the florets stay crisp.
Make the vinaigrette
  1. Whisk apple cider vinegar, olive oil, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth. Visual cue: the dressing looks uniform and glossy.
Assemble, chill, and serve
  1. Combine cooled quinoa, blanched broccoli, diced apples, dried cranberries, seeds, green onions, and finely diced red onion in a large bowl. Visual cue: colors are evenly distributed throughout.
  2. Pour vinaigrette over the salad and toss to coat. Visual cue: ingredients look lightly glossy with dressing.
  3. Chill for 15 minutes, then toss again before serving. Visual cue: flavors meld and the quinoa stays tender but not soggy.

Notes

Pro tip: cool the quinoa completely and drain the broccoli well so the salad stays fluffy and crisp instead of watery. Store covered in the refrigerator up to 4 days; freeze is not recommended due to texture changes in the apples and broccoli. For a lighter version, use maple syrup instead of honey for a similar sweetness while keeping the vinaigrette flavor.