Description
This salad blends tender quinoa with crisp broccoli and sweet apple, tossed in a zesty honey-lemon dressing. Scattered walnuts and raisins add crunchy pops of flavor, making each forkful a refreshing mix of textures and bright tastes.
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups broccoli florets
- 1 medium apple chopped
- 1/4 cup raisins
- 1/4 cup walnuts chopped
- 1/4 cup fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse quinoa under cold water and drain.
- In a medium saucepan combine quinoa and water, bring to a boil, then reduce heat, cover and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and transfer to a large bowl to cool.
- Add broccoli florets, chopped apple, raisins, walnuts, and parsley to the cooled quinoa.
- In a small bowl whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined.
- Pour the dressing over the salad ingredients and toss until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- Salad can be prepared up to one day in advance to allow flavors to meld.
- For extra crunch, substitute walnuts with almonds or sunflower seeds.
- Use maple syrup instead of honey to make the recipe vegan.
- Add crumbled feta or goat cheese for a creamy texture.