Broccoli Spoon Salad - Perfect For When It's Too Hot To Cook!

Too hot to cook? Boil up some quinoa during the cooler morning or late evening hours, and then make the rest of this recipe without having to heat your kitchen! So healthy and delicious.
Quinoa and Broccoli Spoon Salad
Adapted from a recipe in the NYT by Sohla El-Waylly
Note this recipe makes a LOT. You can easily cut it in half for fewer people.
1 cup quinoa, rinsed well
4 cups water
Generous pinch of salt
Zest of one lemon
Juice of same lemon
3 Tbs. extra-virgin olive oil
3 Tbs. Dijon mustard
2 Tbs. honey
2 Tbs. apple cider vinegar
¼ tsp freshly ground black pepper
1 large bunch broccoli or sprouting broccoli/broccolini (about 1 1/2 pounds)
1 medium tart and crisp apple (I used a honey crisp)
4 ounces sharp cheddar cheese (or cheese of choice)
3/4 cup toasted pecans, roughly chopped (or nut of choice)
1/2 cup dried cranberries
In a medium pot, bring 4 cups of water to a boil, then add 1 cup of quinoa and salt. Simmer for 15 to 20 minutes until the quinoa has swelled/exploded and is tender. Strain and rinse in cold water.
Combine lemon zest, juice, olive oil, Dijon mustard, honey, apple cider vinegar and pepper. Whisk to emulsify.
Chop broccoli into bite sized pieces. Trim/peel stalks if they are tough and include them in the mix. Dice apple into bite sized pieces. Dice cheese into similar sized pieces. Toast your pecans or other nuts.
Add cooked quinoa to the dressing, along with the other ingredients. Toss well to combine. Taste for seasoning. Chill and serve. Makes 4-6 large servings.
Link to my homeade Dijon mustard video: • Easy Homemade Dijon Mu...

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Oh Man, that looks/sounds so good. Thanks for the share.