I’m sharing my Broccoli Apple Quinoa Salad, a vegetarian, gluten-free grain bowl of quinoa with crisp broccoli, juicy apples and toasted almonds and pecans in a light honey mustard dressing that began as one of my favorite Quinoa Salad Ideas for easy make-ahead meals.

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I never thought a simple bowl could get me curious again, but this salad did. The nutty quinoa plays perfectly against tart apples, and I’ve been tinkering so much I’m calling it my Quinoa With Apples phase, honestly.

I write fast, mess up measurements, and still keep coming back to this, because it’s one of those Quinoa Salad Ideas that makes weekday lunches feel considered not boring. You might think its just grains and fruit but the way it holds up for make ahead meals surprised me, and I keep picturing new ways to dress it.

Ingredients

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Quinoa: small grain, complete plant protein, adds nutty chew and boosts fiber.
Broccoli: crunchy, vitamin C and K, lots of fiber, makes salad feel fresh.
Apple: sweet and tart, gives crisp texture, adds natural sugars and fiber.
Toasted almonds: add crunch, healthy fats, plant protein, and little buttery flavor.
Pecans: richer sweetness, more buttery, add good fats and a toasty depth.
Dried cranberries: chewy bursts of sweetness, more sugar than fresh, balance savory.
Greek yogurt: creamy base for dressing, adds protein, cuts acidity, keeps it tangy.
Olive oil, vinegar and mustard: balance fat and acid, make dressing smooth and zippy.

Ingredient Quantities

1 cup quinoa rinsed

2 cups water or low sodium vegetable broth

3 cups broccoli florets chopped small about 1 large head

2 medium apples cored and diced (Granny Smith or Honeycrisp)

1/4 cup red onion finely chopped

2 celery stalks chopped

1/2 cup toasted almonds roughly chopped

1/2 cup toasted pecans roughly chopped

1/3 cup dried cranberries

1/4 cup fresh parsley chopped

2 tablespoons olive oil

2 tablespoons plain Greek yogurt

2 tablespoons honey

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Rinse 1 cup quinoa in a fine mesh sieve under cold water until water runs clear, then combine with 2 cups water or low sodium vegetable broth in a small pot; bring to a boil, reduce to a simmer, cover and cook 15 minutes or until liquid is absorbed. Fluff with a fork and spread on a baking sheet to cool to room temp so the salad wont get mushy.

2. While quinoa cooks, chop 3 cups broccoli florets very small (about 1 large head), core and dice 2 medium apples, finely chop 1/4 cup red onion, chop 2 celery stalks and 1/4 cup fresh parsley. If you’re worried about apple browning, toss the diced apples with a tiny splash of the apple cider vinegar from the dressing right after cutting.

3. Toast the nuts: heat a dry skillet over medium and add 1/2 cup almonds and 1/2 cup pecans, stirring constantly 4 to 6 minutes until fragrant and lightly browned; let cool then roughly chop. Oven method works too: 350 F for 6 to 8 minutes. Don’t walk away or they’ll burn.

4. Make the dressing in a small bowl: whisk together 2 tablespoons olive oil, 2 tablespoons plain Greek yogurt, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth. If it’s too thick add a teaspoon of water and whisk again.

5. Optional if you prefer softer broccoli: blanch the chopped florets 30 to 60 seconds in boiling salted water then plunge into an ice bath; drain very well and pat dry so the salad doesn’t get watery.

6. In a large bowl combine the cooled quinoa, broccoli (blanched or raw, your call), diced apples, red onion, celery, 1/3 cup dried cranberries, the chopped toasted almonds and pecans, and the chopped parsley.

7. Pour the dressing over the salad and toss gently but thoroughly so everything is coated. Taste and adjust salt and pepper if needed. If apples lost crunch, add more nuts just before serving.

8. Let the salad chill at least 30 minutes in the fridge so flavors meld. For meal prep keep in an airtight container up to 4 days; if you want apples extra crisp pack them separately and add before eating. Also you can reserve a handful of nuts and parsley to sprinkle on top when serving for better texture.

9. Serve cold or at room temp in bowls, top with the reserved nuts and parsley. This keeps well and makes great lunches, so double the recipe if you want leftovers.

Equipment Needed

1. Fine mesh sieve (for rinsing quinoa)
2. Small saucepan with lid (cook quinoa, can blanch broccoli here too)
3. Baking sheet (spread quinoa to cool)
4. Chef’s knife (chop broccoli, apples, onion, celery, parsley)
5. Cutting board
6. Skillet or rimmed baking sheet (toast the nuts)
7. Small bowl and whisk (make the dressing)
8. Large mixing bowl and spatula or wooden spoon (toss the salad)
9. Measuring cups and spoons (measure quinoa, nuts, dressing ingredients)

FAQ

Q: Can I make this salad ahead of time? A: Yes. Cook the quinoa and mix the dressing a day ahead, keep apples and nuts separate till serving to keep them crunchy. Store assembled salad in the fridge up to 3 to 4 days, but toss apples with a little lemon or apple cider vinegar or theyll brown faster.

Q: Should the broccoli be raw or cooked? A: Raw works great for crunch, but if you prefer softer florets blanch them 30 to 60 seconds in boiling water then plunge into ice water to stop cooking. Pat dry before adding so the salad doesnt get soggy.

Q: How do I toast the almonds and pecans? A: Toast in a dry skillet over medium heat, stirring often, for 3 to 5 minutes until fragrant and slightly browned. Or bake at 350 F for 6 to 8 minutes, checking so they dont burn. Let them cool before chopping.

Q: Can I make this vegan or nut free? A: For vegan swap honey for maple syrup and Greek yogurt for a plant based yogurt or extra olive oil. For nut free, replace almonds and pecans with toasted pumpkin or sunflower seeds for crunch.

Q: Why is my dressing separating and how do I fix it? A: Oil and yogurt or vinegar will separate if not emulsified. Whisk vigorously or shake in a jar until combined. Adding the mustard helps stabilize it, and taste for salt and honey balance before tossing.

Q: How long will leftovers keep and any tips to revive soggy salad? A: Leftovers keep 3 to 4 days refrigerated in an airtight container. If it gets a bit limp, refresh with a squeeze of lemon or extra apple cider vinegar, add fresh herbs, and stir in a handful of fresh nuts for crunch.

Broccoli Apple Quinoa Salad Recipe Substitutions and Variations

Quinoa: swap with farro, bulgur, or couscous. Farro gives a chewier, nuttier bite and needs longer cook time, couscous cooks fast if youre short on time.
Apples: use firm pears like Bosc or Anjou, or seedless grapes. They keep the crunch and sweet-tart balance without getting mushy.
Plain Greek yogurt: replace with plain yogurt, mayonnaise, or a dairy free yogurt. Mayo makes the dressing richer, dairy free yogurt keeps it vegan.
Toasted almonds and pecans: swap for toasted walnuts, pumpkin seeds, or sunflower seeds for similar crunch or for nut free needs.

Pro Tips

1) Cool the quinoa fast and keep it loose. Fluff it with a fork then spread it thin on a baking sheet so it stops steaming, otherwise the salad will get mushy. If you need it chilled quick, pop the sheet in the fridge for 10 minutes but dont cover it until it’s fully cool or you’ll trap steam.

2) Keep some apples and nuts back for last minute crunch. Toss the cut apples with a tiny splash of the apple cider vinegar to slow browning, but add most of the apples right before serving if you want them super crisp. Same with nuts, reserve a handful to sprinkle on top so the salad doesnt go soft.

3) Toast nuts carefully and vary the chop size. A dry skillet on medium takes 4 to 6 minutes, stir constantly, dont walk away or they’ll burn and taste bitter. Chop some pieces larger for bite and some finer so you get both texture and nutty distribution.

4) Make the dressing smooth and taste as you go. Whisk the yogurt into the oil slowly or shake everything in a jar to emulsify, add water a teaspoon at a time if it’s too thick. Chill it for a bit so flavors mellow, then taste and tweak salt, honey or vinegar right before tossing.

Broccoli Apple Quinoa Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

356

kcal

Equipment: 1. Fine mesh sieve (for rinsing quinoa)
2. Small saucepan with lid (cook quinoa, can blanch broccoli here too)
3. Baking sheet (spread quinoa to cool)
4. Chef’s knife (chop broccoli, apples, onion, celery, parsley)
5. Cutting board
6. Skillet or rimmed baking sheet (toast the nuts)
7. Small bowl and whisk (make the dressing)
8. Large mixing bowl and spatula or wooden spoon (toss the salad)
9. Measuring cups and spoons (measure quinoa, nuts, dressing ingredients)

Ingredients

1 cup quinoa rinsed
2 cups water or low sodium vegetable broth
3 cups broccoli florets chopped small about 1 large head
2 medium apples cored and diced (Granny Smith or Honeycrisp)
1/4 cup red onion finely chopped
2 celery stalks chopped
1/2 cup toasted almonds roughly chopped
1/2 cup toasted pecans roughly chopped
1/3 cup dried cranberries
1/4 cup fresh parsley chopped
2 tablespoons olive oil
2 tablespoons plain Greek yogurt
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Rinse 1 cup quinoa in a fine mesh sieve under cold water until water runs clear, then combine with 2 cups water or low sodium vegetable broth in a small pot; bring to a boil, reduce to a simmer, cover and cook 15 minutes or until liquid is absorbed. Fluff with a fork and spread on a baking sheet to cool to room temp so the salad wont get mushy.
While quinoa cooks, chop 3 cups broccoli florets very small (about 1 large head), core and dice 2 medium apples, finely chop 1/4 cup red onion, chop 2 celery stalks and 1/4 cup fresh parsley. If you’re worried about apple browning, toss the diced apples with a tiny splash of the apple cider vinegar from the dressing right after cutting.
Toast the nuts: heat a dry skillet over medium and add 1/2 cup almonds and 1/2 cup pecans, stirring constantly 4 to 6 minutes until fragrant and lightly browned; let cool then roughly chop. Oven method works too: 350 F for 6 to 8 minutes. Don’t walk away or they’ll burn.
Make the dressing in a small bowl: whisk together 2 tablespoons olive oil, 2 tablespoons plain Greek yogurt, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth. If it’s too thick add a teaspoon of water and whisk again.
Optional if you prefer softer broccoli: blanch the chopped florets 30 to 60 seconds in boiling salted water then plunge into an ice bath; drain very well and pat dry so the salad doesn’t get watery.
In a large bowl combine the cooled quinoa, broccoli (blanched or raw, your call), diced apples, red onion, celery, 1/3 cup dried cranberries, the chopped toasted almonds and pecans, and the chopped parsley.
Pour the dressing over the salad and toss gently but thoroughly so everything is coated. Taste and adjust salt and pepper if needed. If apples lost crunch, add more nuts just before serving.
Let the salad chill at least 30 minutes in the fridge so flavors meld. For meal prep keep in an airtight container up to 4 days; if you want apples extra crisp pack them separately and add before eating. Also you can reserve a handful of nuts and parsley to sprinkle on top when serving for better texture.
Serve cold or at room temp in bowls, top with the reserved nuts and parsley. This keeps well and makes great lunches, so double the recipe if you want leftovers.

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.