Go Back
–+ servings

Quinoa and Broccoli Salad with Hot Honey Vinaigrette

Servings 6

Ingredients

  • 1 cup quinoa, rinsed
  • 1 lemon, zest, and juice
  • 3 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp hot honey or regular honey
  • 2 tbsp apple cider vinegar
  • 1 large head of broccoli
  • 1 Honeycrisp apple
  • 4 oz brick-style cheddar cheese 
  • ½ cup salted cashews, crushed
  • ½ cup dried cranberries

Instructions

  • Bring a medium pot of water to a boil. Season water with salt and cook the quinoa until tender, about 12 minutes. Drain in a fine-mesh strainer, rinse with cold water, and set aside.
  • Zest the lemon and add to a small mixing bowl. Cut the lemon in half and the juice from half the lemon to the mixing bowl. Add the olive oil, Dijon mustard, hot honey, and apple cider vinegar to the bowl. Whisk to combine and season with salt and pepper. Set aside.
  • Trim the broccoli using the florets portion of the brunch. Finely chop the florets and set aside. (The Stems can be reserved or frozen for another use.)
  • Core the apple and finely dice it. Add the diced apple to a small bowl and juice the other half of the lemon over them. Stir to combine and set aside. This step helps the apple not brown.
  • Dice the cheddar cheese and set aside. 
To assemble
  • In a large serving bowl, add all the cooked and cooled quinoa, the finely chopped broccoli florets, and the diced apple. Pour half of the dressing over the mixture and toss to combine. Pour the balance or desired amount of the dressing over the salad and toss again. 
  • Add the diced cheese, crushed cashews, and dried cranberries to the top of the salad and serve. *This can be made easily 8 hours in advance and refrigerated until ready to serve. 
Copied Print