Broccoli-Cheddar Quinoa Salad

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Broccoli-Cheddar Quinoa Salad, with apples, toasted almonds, and dates tossed in a honey-mustard dressing, is a nutritious and filling option that’s perfect for make-ahead lunches or easy dinners.

Why You’ll Love This Broccoli Quinoa Salad

If you’re a fan of hearty, healthy quinoa salads, this one is a must-try! Like my Southwest Quinoa Salad, Thai Quinoa Salad, or Quinoa Taco Salad, this recipe is loaded with flavor and textures.
It’s the perfect dish for that late-summer, early-fall transition when you want something cozy but it’s still warm outside. What’s great is that this salad can be enjoyed warm, chilled, or at room temperature, making it super versatile. We’ve been meal-prepping it regularly, and it’s been a lifesaver for quick, tasty lunches.
It’s hearty enough to serve as a full meal but flexible enough to pair with almost any main dish. With minimal ingredients, this salad delivers bold flavors and an irresistible mix of textures.
For more easy and delicious lunch ideas, you might also enjoy my Green Goddess Chicken Salad and Chicken Cashew Salad!

The Ingredients

  • Quinoa: Quinoa adds a nutty flavor, along with protein and fiber. You can use white, multi-colored, or red quinoa. White quinoa has the mildest flavor.
  • Broccoli: You’ll need 4 cups of small broccoli florets. Since it’s used raw, cutting it into small pieces makes it easier to eat.
  • Cheddar: Sharp aged cheddar works best for maximum flavor. You can either grate it or cut it into small chunks.
  • Apple: Honeycrisp apples provide a great balance of tart and sweet, but any apple variety will do.
  • Dates: For a hint of sweetness and chewy texture, use 3 to 4 pitted dates. Medjool dates are ideal, but raisins or craisins can also be substituted.
  • Almonds: Roasted, salted almonds add crunch and flavor. You can also use pumpkin seeds, pecans, or walnuts instead.
  • Dijon Mustard: A key ingredient for the honey-mustard dressing.
  • Honey: Balances the tangy mustard, or you can swap it for maple syrup.
  • Vinegar: Apple cider vinegar adds brightness to the dressing. Fresh lemon juice works as a substitute.
  • Olive Oil: Extra-virgin olive oil or avocado oil are great for the dressing.

Substitutions and Additions

  • Nut-Free: Replace almonds with roasted, salted pumpkin seeds for a nut-free version.
  • Dairy-Free: Omit the cheese or use plant-based cheese.
  • Try a Different Grain: Swap quinoa with farro for a delicious variation.
  • Extra Protein: Add a can of drained and rinsed chickpeas along with an extra drizzle of olive oil.

Step-by-Step Instructions

Step 1: Cook the Quinoa

Cook quinoa in water or broth until light and fluffy.

Step 2: Mix Quinoa and Broccoli

In a large bowl, toss the warm quinoa with broccoli. Let it rest for about 20 minutes to soften the broccoli.

Step 3: Prepare the Dressing

In a bowl or jar, combine mustard, vinegar, honey, oil, salt, and pepper. Shake or whisk until smooth.

Step 4: Assemble the Salad

Add the apple, cheddar, dates, and almonds to the quinoa mixture. Pour the dressing over and toss everything together. Enjoy!

    How to Cook Quinoa

    For perfectly cooked quinoa, follow these simple steps

    1. Rinse the Quinoa: Rinsing removes the outer coating, which can taste bitter.
    2. Boil: Add water (or broth), quinoa, and a pinch of salt to a saucepan. Bring to a boil.
    3. Simmer Uncovered: Let the quinoa cook like pasta, without a lid.
    4. Let it Rest: Once cooked, remove from heat and cover for 5-10 minutes. This helps the quinoa absorb any remaining moisture and fluff up nicely.
    5. Fluff: Use a fork to fluff the quinoa before serving.

    This Broccoli-Cheddar Quinoa Salad is an easy, flavorful, and healthy dish that’s perfect for any occasion!

    Equipment

    • Saucepan with lid
    • Mixing bowls

    Ingredients  

    • 1 cup dry quinoa, rinsed
    • 1/2 tsp. kosher salt
    • 4 cups small chopped broccoli florets (about 8 ounces)
    • 1 cup diced Honeycrisp apple (or apple variety of choice)
    • 1/2 cup grated or cubed sharp cheddar cheese
    • 1/3 cup roasted, salted almonds, roughly chopped
    • 3 pitted dates, finely chopped

    Honey-Mustard Dressing

    • 2 Tbsp. Dijon mustard
    • 2 Tbsp. apple-cider vinegar
    • 1 Tbsp. honey
    • 1/3 cup extra-virgin olive oil
    • 1/4 tsp. each kosher salt and black pepper

    Instructions 

    1. Combine quinoa, 2 cups of water, 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 spoon quinoa overtop. Toss to combine, and let sit for 15 to 20 minutes. (The residual heat of the hot quinoa will help steam and slightly soften the broccoli.)
    2. Meanwhile, prepare Honey-Mustard Dressing by combining all ingredients in a glass jar or large glass measuring cup; shake or whisk well to combine.
    3. To the broccoli-quinoa mixture, add apple, cheese, almonds, and dates. Pour dressing overtop and toss to combine.

    Notes

    • This salad can be enjoyed at room temperature or chilled. Refrigerate leftovers in an airtight container for up to 4 days.
    NUTRITION INFORMATON: Serving: 1.5cups | Calories: 400kcal | Carbohydrates: 37g | Protein: 10g | Fat: 23g | Saturated Fat: 3.5g | Sodium: 560mg | Fiber: 6g | Sugar: 14g

    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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