Description
A vibrant salad featuring quinoa, crisp apples, and crunchy broccoli, drizzled with a sweet-and-tangy 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
- Rinse 1 cup of quinoa under cold water.
- Bring 2 cups of water to a rolling boil in a medium pot.
- Add the rinsed quinoa, reduce the heat to low, and cover it. Allow it to simmer for about 15 minutes.
- Steam the 2 cups of broccoli florets for 3-5 minutes until they turn bright green and tender.
- Combine the cooked quinoa, steamed broccoli, diced apple, toasted almonds, and toasted pecans in a large mixing bowl.
- Whisk together the honey, Dijon mustard, a drizzle of olive oil, and season with salt and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for a chilled version.
Notes
To keep everything crisp and vibrant, prepare the quinoa and the dressing in advance, combining them with fresh ingredients just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 23g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg