Broccoli Apple Quinoa Salad
A hearty and nutritious fall salad combining roasted broccoli, fresh apples, and quinoa, perfect for meal prep or gatherings.
Ingredients
Main ingredients
- 1 cup quinoa Rinsed under cold water
- 2 cups water For cooking quinoa
- 1 large head broccoli, cut into florets Roasted
- 1 large apple, diced Choose your favorite variety
- 1/4 cup red onion, finely chopped
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries
- Salt and pepper to taste
Lemon Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or maple syrup Use maple syrup for a vegan option
- Salt and pepper to taste
Instructions
Cook the Quinoa
- Rinse the quinoa under cold water, then place it in a saucepan with 2 cups of water.
- Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed.
- Remove from heat and let it cool.
Roast the Broccoli
- Preheat your oven to 400°F (200°C).
- Toss the broccoli florets with a little olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast for about 20 minutes or until the broccoli is tender and slightly charred.
Prepare the Vinaigrette
- In a small bowl, whisk together the olive oil, fresh lemon juice, honey or maple syrup, salt, and pepper until emulsified.
Combine the Salad
- In a large bowl, combine the cooled quinoa, roasted broccoli, diced apple, red onion, walnuts, and dried cranberries.
- Drizzle with the lemon vinaigrette and toss gently to combine.
Serve
- This salad can be served warm or chilled. It's perfect as a side dish or a light main course.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For extra flavor, consider adding spices like cumin or smoked paprika to the roasted broccoli.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 1gSodium: 120mgFiber: 5gSugar: 5g
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