This quinoa salad is the evolution of a gluten free salad I made up for a get together many months ago. The flavors were a family hit so this recipe has become a go-to!

One of my favorite salads is a waldorf salad so it’s often a base for new dish ideas – especially when I’m entertaining. When I’m making salads for a crowd I prefer to make grain or pasta salads because it makes everything go so much further.

The original salad had apples, celery, and grapes that I mixed in with a huge batch of quinoa and then sprinkled some shredded rotisserie chicken and walnuts on top. I wanted a nice light dressing so I used Bragg’s Vinagrette, which has become one of my favorite store bought dressings! You could certainly use any vinagrette with this recipe but if you haven’t tried Braggs I highly recommend it! The flavor combination is spot on (and nope, this is not a paid ad).

My daughter – who up until this point refused to touch quinoa – went to town devouring the leftovers. She loved the combination of the quinoa and the apples and went on to request that I make “that apple salad” again and again.

In an attempt to get her to eat some green veggies, one evening I sauteed some broccoli in olive oil and salt and then combined that with chopped apples, quinoa, the dressing, and parmesan cheese. This has become the version of the salad that my whole family loves. It’s so quick and easy for a weeknight dinner and it makes great leftovers. A nice serving along side some roasted chicken makes a perfectly complete meal!

(photo coming soon!)[wpurp-searchable-recipe]Quinoa Salad with Broccoli and Apples – – quinoa (uncooked), water ((see recipe note for option)), broccoli (chopped into florettes), olive oil, kosher salt, apple (chopped), Braggs vinagrette dressing, shredded parmesan cheese, Cook the quinoa according to package directions. Scoop into a large bowl to allow to cool a bit. ; Chop the broccoli into bite size pieces then quickly saute with olive oil and salt. Remove from heat before the broccoli becomes overdone and soft and spoon into bowl with the cooling quinoa. Set aside.; Chop up the apple and place in a small bowl. Stir in a sprinkle or two of the dressing to prevent the apple from browning. ; When the quinoa & broccoli are no longer hot to the touch, add in the chopped apple, cheese, and dressing (quinoa should be cool enough to not melt the cheese). Thoroughly mix everything together. Give the quinoa a taste and add more dressing or cheese as desired. ; Recipe Tips:: I always make quinoa (and all other grains) in the rice pot. The ratio is usually one to one – so for one cup of uncooked quinoa add one cup of water or broth. I will usually make a double batch so I can keep what I don't use for the current recipe in the fridge. That way it's there to grab for a quick grain bowl or salad during the week.; – [/wpurp-searchable-recipe]