Quinoa and Broccoli Spoon Salad

1. Cook Quinoa

Set a medium pot of water on high heat until it reaches a rolling boil. Sprinkle in a pinch of kosher salt, then pour in 1 cup of rinsed quinoa. Reduce the heat to a simmer, allowing the quinoa to cook uncovered for about 15 minutes. Drain the quinoa using a fine-mesh sieve and set it aside to cool.

2. Prepare Dressing

In a large bowl, whisk together the zest and juice of half a lemon with 3 tablespoons each of extra-virgin olive oil and Dijon mustard. Add 2 tablespoons of honey, 2 tablespoons of apple cider vinegar, and season with salt and freshly ground black pepper to taste.

3. Toss Broccoli

Chop the broccoli into bite-sized florets and toss it into the bowl with the dressing, coating each piece evenly.

4. Add Apple and Cheese

Cut the apple into thin slices or small cubes and add to the bowl with the broccoli. Dice the sharp Cheddar cheese into small chunks and add to the bowl.

5. Combine Salad Ingredients

Add the cooled quinoa to the bowl with the broccoli, apple, and Cheddar. Toss in 3/4 cup of roughly chopped toasted pecans and 1/2 cup of dried cranberries. Gently mix all the ingredients together until well combined and the dressing coats every morsel.