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.
Ingredients
Scale
- 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
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