This easy chopped salad is full of textures and flavors, and only gets better as the mustardy dressing soaks into and softens the raw broccoli. It’s called a spoon salad because the apple, cheese, pecans and cranberries are chopped bitesize. You could substitute another grain for the quinoa, such as brown rice or farro; just cook each according to the package directions. Lasts in the refrigerator up to 3 days. I found it best at room temperature. Thanks to Sohla El-Waylly of the NYTimes for this tasty recipe!
Kosher salt
1 cup quinoa, rinsed
1 lemon
3 Tbs. extra-virgin olive oil
3 Tbs. Dijon mustard
2 Tbs. honey
2 Tbs. apple cider vinegar
freshly ground black pepper
1 large bunch broccoli (about 1 1/2 pounds)
1 medium tart and crisp apple
4 ounces sharp cheddar cheese
3/4 cup toasted pecans, roughly chopped
1/2 cup dried cranberries
Bring a medium pot of water to boil on high and season aggressively with salt. Add the quinoa, then reduce the heat to maintain a simmer; cook until plump and tender, about 15 minutes.. Transfer to a fine-mesh sieve; rinse with cool water and drain well.
While the quinoa cooks, finely grate the zest of the lemon into a large bowl then cut the lemon in half. Add the olive oil, mustard, honey, and apple cider vinegar, plus the juice of 1/2 lemon; whisk together. Season with salt and pepper to taste.
Peel the stem of the broccoli and trim off the dry end. Finely chop the entire broccoli and add to the dressing. Core the apple then finely chop the apple and the cheese; add to the broccoli and toss to combine.
Add the cooked quinoa, nuts and cranberries and toss to combine. Taste and add more salt, pepper and lemon juice, as needed. Store, refrigerated, for up to 3 days. Serves 4 to 6.
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