This colorful salad mixes crunchy broccoli, sweet apples, and hearty quinoa for a fresh and tasty dish. It’s super easy to make and perfect for lunch or as a side!
Crunching through the apples gives a fun twist, right? I love how the quinoa adds a filling touch, making it a wholesome meal that feels light yet satisfying. Who knew salad could be this exciting? 🌟
Key Ingredients & Substitutions
Quinoa: This whole grain is the star of the dish, providing protein and a nutty flavor. If you’re avoiding grains, try using cauliflower rice for a low-carb option. I find that red quinoa adds a nice color contrast!
Broccoli: Fresh broccoli is essential for crunch. If it’s not in season, use blanched green beans or snap peas. Their texture holds up well and adds a different flair.
Apple: A sweet, crisp apple like Honeycrisp is perfect for this salad. For a tart twist, opt for a Granny Smith. You can even use pears if you want something different!
Walnuts: They add a great crunch. If nuts aren’t your thing, sunflower seeds or pumpkin seeds work wonderfully. They keep the same delightful texture without the allergens!
Pomegranate Arils: These are optional but bring a pop of color and sweetness. You can substitute with dried cranberries or raisins if pomegranates are hard to find.
How Do You Properly Cook Quinoa?
Cooking quinoa is quite simple, but there are some tips to ensure it’s fluffy and perfectly cooked:
- Always rinse the quinoa under cold water before cooking. This removes any bitterness.
- For added flavor, cook quinoa in vegetable or chicken broth instead of water.
- Once cooked, let it sit covered for 5 minutes before fluffing with a fork. This helps achieve that light texture.
Make sure to keep an eye on the water level; quinoa absorbs like a sponge! This small detail makes all the difference.
Broccoli Apple Quinoa Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 large apple, cored and diced (leave skin on for color)
- 1/2 cup walnuts, roughly chopped
- 1/4 cup pomegranate arils (optional for garnish)
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped (optional)
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar or fresh lemon juice
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and cook, plus an additional 30 minutes to chill in the refrigerator. So, in total, you’ll be ready to serve in under an hour!
Step-by-Step Instructions:
1. Cook the Quinoa:
In a medium saucepan, bring the 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover it, and let it simmer for about 15 minutes or until all the water is absorbed. Once done, remove from heat and let it cool while you prepare the other ingredients.
2. Blanch the Broccoli:
While the quinoa is cooking, bring a pot of water to a boil. Blanch the broccoli florets for 1-2 minutes until they are bright green and slightly tender. Then, drain them and rinse under cold water immediately to stop the cooking process. Set aside to cool.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), salt, and pepper until well combined. This simple dressing packs a flavorful punch!
4. Combine All Ingredients:
In a large mixing bowl, combine the cooled quinoa, blanched broccoli, diced apple, celery, walnuts, pomegranate arils, and red onion if you’re using it. This salad is all about color and texture!
5. Dress the Salad:
Pour the dressing over the salad and toss everything gently together until all the ingredients are well coated. Make sure you mix it well, so every bite is bursting with flavor!
6. Adjust the Seasoning:
Give the salad a taste and add more salt and pepper if necessary. Adjusting the seasoning is key to making sure it’s just right for your palate.
7. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least 30 minutes to let all the flavors meld beautifully together. When ready to serve, enjoy this fresh, crunchy, and colorful salad as a healthy lunch or a vibrant side dish!
Happy cooking! Enjoy your Broccoli Apple Quinoa Salad! 🍏🥗
Can I Use Any Type of Apple for This Salad?
Absolutely! A crunch variety like Honeycrisp or Fuji works great for sweetness, but you can also use tart apples like Granny Smith for a bit of zing. Just make sure to leave the skin on for added color and texture!
Can I Make This Salad Vegan?
Yes, it’s easy! Simply use maple syrup in place of honey for sweetness, and your salad will be completely plant-based while still full of flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the salad may lose some crunch, so it’s best enjoyed fresh!
Can I Add Other Vegetables or Ingredients?
Definitely! Feel free to get creative! Sliced bell peppers, shredded carrots, or even chickpeas can add extra flavor and nutrition. Just ensure they complement the existing ingredients!
