Broccoli-Cheddar Quinoa Salad

Name: Broccoli-Cheddar Quinoa Salad
Total time: 40 min
Yield: 4 servings
Ingredients: 170 g quinoa; 225 g broccoli florets; 1 ea Honeycrisp apple; 55 g sharp cheddar; 45 g roasted salted almonds; 4 ea pitted dates; 2 tbsp chopped fresh chives; 2 tbsp Dijon mustard; 40 ml apple cider vinegar; 28 g honey; 80 ml extra-virgin olive oil; 4.5 g kosher salt; 0.25 tsp black pepper

Recipe from Jamie Vespa MS, RD · original post · full recipe on dishingouthealth.com

Broccoli-Cheddar Quinoa Salad with apples, toasted almonds, and dates in Honey-Mustard Dressing. This easy quinoa salad is nutritious, filling, and perfect for make-ahead lunches.

Serves 4 40 min 10g protein

VegetarianGluten freeSaladLunchbox

Ingredients

quinoa — rinsed170 g
broccoli florets — finely chopped225 g
Honeycrisp apple — diced1 ea
sharp cheddar — grated or cubed55 g
roasted salted almonds — coarsely chopped45 g
pitted dates — finely chopped4 ea
chopped fresh chives2 tbsp
Dijon mustard2 tbsp
apple cider vinegar — 2 tbsp40 ml
honey — 1 tbsp28 g
extra-virgin olive oil80 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
Broccoli and Dairy-Free Cheddar Quinoa Salad
- 55 g Dairy-free cheddar instead of sharp cheddar
- 30 ml Maple syrup instead of honey
Nothing changes in the method; whisk the maple syrup into the dressing in place of the honey.
Dairy-free
Broccoli and Dairy-Free Cheddar Quinoa Salad
- 55 g Dairy-free cheddar instead of sharp cheddar
Nothing changes in the method; add the dairy-free cheddar where the cheese goes.

Swaps are suggestions — check labels if you are cooking for an allergy.

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quinoa · 170 g
broccoli florets · 225 g
Honeycrisp apple · 1 item
sharp cheddar · 55 g
roasted salted almonds · 45 g
pitted dates · 4 items
chopped fresh chives · 2 tbsp
Dijon mustard · 2 tbsp
apple cider vinegar · 40 ml
honey · 28 g
extra-virgin olive oil · 80 ml
kosher salt · 4.5 g
black pepper · 0.25 tsp

Method

Combine quinoa, 2 cups of water (or vegetable broth for extra flavor), and 1/2 tsp. salt in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff with a fork. Place broccoli in a large bowl and season with a good pinch of salt. Add hot quinoa and toss to combine; let sit for ~15 minutes. (The residual heat of the hot quinoa will help steam and slightly soften the broccoli.)
Meanwhile, prepare Honey-Mustard Dressing by combining all ingredients in a glass jar or large glass measuring cup; shake or whisk well to combine. Taste and season with extra salt or black pepper, if needed, or an extra drizzle of honey if you prefer it sweeter.
To the broccoli-quinoa mixture, add apples, cheese, almonds, dates, and chives. Pour dressing overtop and toss to combine.