Description
A vibrant and crunchy salad combining quinoa, fresh broccoli, sweet apples, and a light honey mustard dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups broccoli florets
- 1 large apple, diced
- 1/2 cup toasted almonds
- 1/2 cup toasted pecans
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Olive oil
Instructions
- Start by rinsing 1 cup of quinoa under cold water.
- Bring 2 cups of water to a boil in a medium pot.
- Add the rinsed quinoa, reduce the heat to low, and cover the pot. Cook for about 15 minutes.
- Meanwhile, prepare the broccoli by steaming 2 cups of broccoli florets for 3-5 minutes.
- In a large mixing bowl, combine the cooked quinoa, steamed broccoli, diced apple, toasted almonds, and toasted pecans.
- In a separate small bowl, whisk together the honey, Dijon mustard, olive oil, and salt and pepper to taste.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
Notes
This salad keeps well in the fridge for up to 3 days. Customize with your favorite nuts or add dried cranberries for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg