Broccoli-Cheddar Quinoa Salad

Ingredients

• quinoa — rinsed170 g
• broccoli florets — finely chopped225 g
• Honeycrisp apple — diced1 ea
• sharp cheddar — grated or cubed55 g
• roasted salted almonds — coarsely chopped45 g
• pitted dates — finely chopped4 ea
• chopped fresh chives2 tbsp
• Dijon mustard2 tbsp
• apple cider vinegar — 2 tbsp40 ml
• honey — 1 tbsp28 g
• extra-virgin olive oil80 ml
• kosher salt — ¾ tsp; divided4.5 g
• black pepper0.25 tsp

Method

1. Combine quinoa, 2 cups of water (or vegetable broth for extra flavor), 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 season with a good pinch of salt. Add hot quinoa and toss to combine; let sit for ~15 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. Taste and season with extra salt or black pepper, if needed, or an extra drizzle of honey if you prefer it sweeter.
3. To the broccoli-quinoa mixture, add apples, cheese, almonds, dates, and chives. Pour dressing overtop and toss to combine.