Quinoa and Broccoli Spoon Salad

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! KARI LOVES

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 ½ pounds)

1 medium tart and crisp apple

4 ounces sharp cheddar cheese

¾ cup toasted pecans, roughly chopped

½ cup dried cranberries

Directions at heronearth.com

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