Quinoa and Broccoli Spoon Salad: A Fresh, Healthy Lunch Option

A Simple, Satisfying Meal from My Kitchen

I’ve made a lot of quinoa salads over the years, but this spoon salad came together one afternoon when I needed something quick, fresh, and filling. With leftover quinoa in the fridge, a head of broccoli, and one crisp Honeycrisp apple on the counter, it felt like everything just came together naturally.

This version blends fluffy quinoa, crunchy broccoli, sweet apple, toasted pecans, and chewy cranberries, all wrapped in a bright lemon-Dijon vinaigrette. It’s the kind of dish that feels familiar but a little special — nourishing, satisfying, and perfect for a busy lunch or a light dinner.

Discover why quinoa is a nutritional powerhouse

What You’ll Need to Make Quinoa and Broccoli Spoon Salad

One thing I love about this quinoa and broccoli spoon salad is that it doesn’t need any fancy gadgets — just a few kitchen basics you likely already have.

Tools:

• Medium saucepan: For cooking the quinoa and blanching the broccoli quickly.
• Fine-mesh sieve: Helps to rinse quinoa thoroughly and drain it after cooking.
• Large mixing bowl: Where everything comes together with the delicious dressing.
• Whisk: To blend the lemon-Dijon vinaigrette until smooth and creamy.
• Sharp knife and cutting board: Essential for prepping the apple, broccoli, and cheese.

Having everything within reach makes this salad come together in a snap — the hardest part might just be waiting for the flavors to meld before digging in!

Ingredients for Quinoa and Broccoli Spoon Salad

Fresh, Flavorful Ingredients You’ll Love

Every bite of this quinoa and broccoli spoon salad is packed with something vibrant — from nutty quinoa to sweet apple and crunchy pecans. Here’s exactly what you’ll need:

How to Make Quinoa and Broccoli Spoon Salad (Step-by-Step)

This quinoa and broccoli spoon salad comes together with just a little stovetop work and some easy tossing. Let’s walk through it:

1. Cook the Quinoa

• Pour water into a medium saucepan, add a pinch of salt, and set it over heat until it starts to boil.
• Add the rinsed quinoa and let it simmer for about 12–15 minutes, until tender but not mushy.
• Drain using a fine-mesh sieve and rinse under cold water to cool and stop the cooking.

(Tip: Cooling the quinoa helps it stay fluffy instead of clumping together.)

2. Blanch the Broccoli

• In the same saucepan, refill with fresh salted water and bring it to a boil.
• Add the broccoli florets and cook for just 1 minute — you want them bright green and crisp-tender.
• Immediately drain and rinse under cold water to stop the cooking.

(Tip: A quick cold water rinse keeps the broccoli from getting soggy later.)

3. Make the Lemon-Dijon Dressing

• Grab a large mixing bowl and add the lemon zest, lemon juice, olive oil, Dijon mustard, honey, apple cider vinegar, a pinch of kosher salt, and some black pepper.
• Whisk everything until the dressing turns creamy and all the ingredients are well combined.

4. Assemble the Salad

• Add the cooled quinoa, blanched broccoli, diced apple, Cheddar cheese, toasted pecans, and dried cranberries right into the bowl with the dressing.
• Toss everything gently until evenly coated with the dressing.

5. Serve

• Taste and adjust seasoning if needed (sometimes a little extra salt or lemon juice brightens it right up).
• You can serve it right away, or chill it for 30 minutes to let the flavors meld even more.

Nutrition Score for Quinoa and Broccoli Spoon Salad

One of the best things about this quinoa and broccoli spoon salad is how satisfying it feels without being heavy. Every spoonful is packed with fiber, protein, and healthy fats, making it a great choice for lunch or even a light dinner.

Here’s the approximate nutrition breakdown per serving:

• Calories: ~320 kcal
• Protein: 10g
• Carbohydrates: 28g
• Fat: 20g
• Fiber: 5g

(Nutrition values may vary slightly depending on the specific brands of ingredients you use and your portion size.)

Between the complete protein from quinoa, the healthy fats from pecans and olive oil, and the antioxidants from broccoli and cranberries, this salad isn’t just tasty — it’s truly good for you too.
It’s the kind of meal that leaves you feeling energized and satisfied, not sluggish!

Serving & Storage Tips for Quinoa and Broccoli Spoon Salad

This quinoa and broccoli spoon salad is one of those dishes that’s even better after it sits for a little while — the flavors really come alive!

Serving Suggestions

• Enjoy it as a main course: It’s hearty enough for lunch all by itself, packed with protein, fiber, and healthy fats.
• Serve as a side dish: Pair it with simple grilled chicken or a street corn chicken rice bowl for a colorful, complete meal.
• Perfect for meal prep: Pack it into lunchboxes, mason jars, or pair it with one of these focaccia sandwich recipes — it holds up beautifully and stays fresh for days.

(I love spooning a big helping over a bed of baby spinach for an even greener plate.)

Storage Tips

• Keep it fresh: Spoon the salad into an airtight container and pop it into the fridge. It’ll keep its fresh taste for up to four days.
• Toss before serving: If the dressing settles at the bottom, just give the salad a gentle stir to refresh all the flavors.
• Skip the freezer: Since it contains fresh apple and broccoli, this salad doesn’t freeze well — it’s best eaten within a few days for the best taste and texture.

Having a batch of this salad — or even something cozy like buffalo mac and cheese — feels like a little gift to my future self.

FAQs About Quinoa and Broccoli Spoon Salad

1. How long will quinoa salad last?

Quinoa salad keeps well for about 3 to 4 days when stored in an airtight container in the refrigerator.
Before serving, give it a quick stir to redistribute the dressing and freshen up the texture.

2. What does broccoli and quinoa do for you?

Both broccoli and quinoa are nutrition powerhouses.

• Broccoli is loaded with fiber, vitamins C and K, and antioxidants that help support your immune system and digestion.
• Quinoa provides complete protein, meaning it contains all nine essential amino acids — something rare in plant-based foods — along with iron, magnesium, and fiber.

Together, they make a salad that’s not just tasty but also truly nourishing.

3. Why does my broccoli salad get watery?

Broccoli can release water if it’s overcooked or not drained properly after blanching.
To avoid a watery salad:

• Blanch the broccoli briefly (just 1 minute).
• Immediately cool it under cold running water.
• Dry it gently with a clean towel before tossing it into the salad.

4. How healthy is quinoa salad?

Very healthy!
This salad delivers a wonderful balance of:

• Plant-based protein from quinoa and cheese
• Healthy fats from olive oil and pecans
• Fiber and antioxidants from broccoli, apple, and cranberries

It’s filling without feeling heavy — a meal that truly supports both energy and wellness.

Conclusion: A Fresh Take on Quinoa and Broccoli Spoon Salad

If you’re looking for a lunch that’s refreshing, hearty, and packed with good-for-you ingredients, this quinoa and broccoli spoon salad might just become your new favorite.

It’s colorful, easy to make ahead, and full of textures — fluffy quinoa, crisp broccoli, sweet apples, crunchy pecans, and chewy cranberries, all wrapped up in a bright lemon-Dijon dressing. Every spoonful feels like a little celebration of real, wholesome food.

I hope you love this salad as much as I do — whether you’re packing it for lunch, bringing it to a picnic, or just needing a fresh, simple meal at home.
Happy cooking, my dear friends!

Quinoa and Broccoli Spoon Salad (Full Printable Recipe)

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• Author: Saad
• Total Time: 30 minutes
• Yield: Serves 4–6 1x
• Diet: Vegetarian

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Description

This quinoa and broccoli salad is hearty, vibrant, and tossed in a tangy lemon-Dijon dressing — perfect for lunch!
Packed with texture, plant-based protein, and fresh flavor, it’s a wholesome meal that comes together with ease.

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Ingredients

Scale 1x2x3x

• 1 cup quinoa, rinsed
• Kosher salt, to taste
• 1 large bunch broccoli (~1½ pounds), chopped into small florets
• 1 medium tart and crisp apple (e.g., Honeycrisp), diced
• 4 oz sharp Cheddar cheese, diced or shredded
• ¾ cup toasted pecans, roughly chopped
• ½ cup dried cranberries

 

For the dressing:

• Zest and juice of 1 lemon
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• Freshly ground black pepper, to taste

 

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Instructions

• In a medium saucepan, bring salted water to a boil. Add rinsed quinoa and simmer for 12–15 minutes until tender. Drain and rinse under cold water.
• In the same pot, bring fresh salted water to a boil. Blanch broccoli for 1 minute, then drain and rinse under cold water to stop cooking.
• In a large bowl, whisk together lemon zest and juice, olive oil, Dijon mustard, honey, apple cider vinegar, salt, and black pepper until smooth.
• Add cooled quinoa, broccoli, diced apple, Cheddar cheese, pecans, and cranberries to the bowl. Toss gently until everything is evenly coated.
• Taste and adjust seasoning. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

• Category: Lunch
• Method: Boiling and Mixing
• Cuisine: American, Mediterranean-Inspired

Nutrition

• Serving Size: Per Serving
• Calories: ~320
• Fat: 20g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 10g

Keywords: quinoa broccoli salad, healthy lunch salad, vegetarian spoon salad, quinoa meal prep, lemon Dijon salad