Quinoa, Asparagus, and Broccoli Salad

Broccoli Salad

Enjoy this Harmony Quinoa Salad recipe. This is a great recipe that you can make ahead if you have people over and it will last for 2-3 days in the refrigerator. This was created by Elisabeth Michaels @zazachef_cook.eat.repeat


2.5 cups Ancient Harvest Traditional Quinoa, cooked
4 cups broccoli florets, steamed for 3 minutes
1 package asparagus, cut in 1” pieces and cooked
1 honey crisp apple, finely chop
4 oz Manchego or any sharp Cheddar, cut in small squares
¾ cup pecans, toasted and roughly chopped
½ cup dried cherries

1 lemon, juiced
1 tbsp extra-virgin olive oil
3 tbsp Dijon mustard
1 tbsp honey
2 tbsp apple cider vinegar
Freshly ground black pepper


To make the vinaigrette

Add the ingredients to a measuring cup and whisk together, season with salt and pepper to taste.


To make the salad

Finely chop the cooked broccoli and add to a large bowl, add the asparagus, and apple and toss to combine.

Add the cooked quinoa, nuts, and cherries and toss to combine. Taste and add more salt, pepper, and lemon juice, as needed. If you make it ahead of time, you can add the apple right before serving.

Servings: 4