Quinoa & broccoli spoon salad

Looking for a nutritious and vibrant dish? This quinoa salad is packed with health benefits. Quinoa offers a complete protein source, while the broccoli, apples, and nuts add essential vitamins, fiber, and healthy fats. The zesty lemon vinaigrette enhances flavor without extra calories:

Quinoa & broccoli spoon salad

INGREDIENTS

• 1 cup quinoa, rinsed
• 2 lemons
• 6 tbsp olive oil
• 6 tbsp honey
• 4 tbsp apple cider vinegar
• 1 large bunch broccoli
• 1 medium sized apple
• 6 oz sharp cheddar cheese, shredded
• 1 cup pecans, roughly chopped
• 1 cup dried cranberries

DIRECTIONS

1. Cook quinoa
   Bring pot of water to boil, season with salt. Add quinoa and reduce heat to simmer, cook until plump and desired tenderness, about 12 minutes. Use fine mesh strainer for quinoa, rinse with cool water and drain.
2. Make vinaigrette
   Zest lemons into large bowl. Add olive oil, mustard, honey and apple cider vinegar. Then cut lemons in half and juice into a separate bowl. Add about half of the lemon juice and whisk together. Season with salt and pepper and add more lemon juice if desired. Set half of vinaigrette aside.
3. Prep broccoli
   Trim off dry end of stem. Then, finely chop entire broccoli. Add to large bowl with dressing.
   Core and dice apple, then add to bowl. Add cheese, nuts, cranberries and cooled quinoa. Toss to combine. Add more dressing if needed. 

Recipe adapted from NYT Cooking.