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This crunchy broccoli quinoa nut mix is your go-to for a speedy lunch or a light evening bite. On hot days, I just love seeing this bright, fresh bowl on the table. All your favorites tossed together makes it a winner every time.
I threw this salad together for a family picnic one afternoon and now it lifts everyone’s spirits every single time. If I’m having people over, this broccoli quinoa nut combo always disappears first.
Ingredients
- Feta or goat cheese: adds a creamy hit—pick a good one for strong flavor
- Honey: gives just the right touch of sweetness—go for mild, flowy honey
- Lemon vinaigrette: mixes everything with a zesty kick—store-bought or homemade, your pick
- Fresh basil: boosts the salad's aroma—grab leafy, super fresh basil
- Fresh broccoli florets: brighten things up and bring vitamins—the greener, the better
- Sweet apples: bring a cool freshness—try firm apples like Braeburn or Elstar
- Quinoa and brown rice: fill you up with protein and fiber—use pre-cooked to save time, but choose quality
- Walnut pieces: add crunch and healthy fats—use the freshest walnuts if you can
Easy to Follow Steps
- Chill it and serve:
- Pop the finished mix in the fridge until it’s nice and cold. That’s when it tastes super fresh.
- Add nuts and cheese:
- Right at the end, gently fold in crumbled feta and walnuts so they don’t fall apart.
- Put it all together:
- Pour the quinoa-rice mix into the apple and broccoli blend, drizzle vinaigrette, and toss until everything’s coated.
- Mix up vinaigrette and honey:
- Whisk lemon vinaigrette with honey in a small bowl til smooth and even.
- Prep broccoli and basil:
- Roughly chop broccoli florets and slice basil into thin strips, then toss in with the apples.
- Chop apples:
- Core your apples, dice into small cubes—about a centimeter—then dump these in a big bowl.
- Cook quinoa and rice:
- Warm your quinoa blend as the box says (microwave is easiest), then let it cool all the way down so your salad won’t go warm.
- Toast walnuts:
- Dry-toast the walnuts in a pan, stirring often, till they give off a yummy smell.
Highlight
I’m all about the apple in this salad—it throws in just the right sweetness and keeps things really fresh. Last family barbecue, my grandma actually went for seconds. She couldn't get over the mix of broccoli and apple.
Save it for Later
Stick your salad in a tightly closed bowl in the fridge. It’ll keep fresh for two days easy. Got extra dressing? Save it to toss in just before you eat so your salad stays crisp, not soggy.
Swap Things Out
No walnuts? Chopped hazelnuts or toasted almonds do the trick too. If you want it vegan, sub in plant-based cheese and use maple syrup instead of honey. Don’t have a quinoa rice blend? Try just quinoa or use spelt instead.
Serving Ideas
This bowl is awesome as a side with BBQ but you can top with cooked chicken or salmon for a healthy main dish. Want extra pop? Mix in pomegranate seeds or dried cranberries for more freshness.
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About This Dish
Broccoli quinoa nut salads are getting big all over Germany, not just in hip cafes. Mixing up local veggies with trendy superfoods like quinoa totally fits new German food vibes, where tasty and healthy go together perfectly.
Recipe FAQs
- → What’s the trick for prepping broccoli?
Chop broccoli into little bite-sized bits. You can steam it super fast or just use it raw for mad crunch and a fresh vibe.
- → Can I swap out feta for something else?
Oh, for sure. Goat cheese works great here. It throws in a tangy twist.
- → Apples turn brown fast—how do I stop that?
Splash your apple chunks with some lemon juice right after cutting. That keeps them looking and tasting fresh.
- → What else can I toss in with this mix?
Toasted pumpkin seeds, dried cranberries, or creamy avocado make tasty extras and shake things up.
- → How long is this salad good in the fridge?
If it’s sealed well, you’ve got about two days. Keep the dressing separate till you’re ready to eat for best results.
- → Is it cool to use different nuts?
Totally! Try almonds, pecans, even cashews if you’re feeling it—they put a new spin on things.