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Broccoli-Cheddar Quinoa Salad
  • 1 cup dry quinoa, rinsed
  • ½ tsp. kosher salt
  • 4 cups small chopped broccoli florets (about 8 ounces)
  • 1 cup diced Honeycrisp apple (or apple variety of choice)
  • ½ cup grated or cubed sharp cheddar cheese
  • ⅓ cup roasted, salted almonds, roughly chopped
  • 3 pitted dates, finely chopped
  • subheading: Honey-Mustard Dressing:
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. apple-cider vinegar
  • 1 Tbsp. honey
  • ⅓ cup extra-virgin olive oil
  • ¼ tsp. each kosher salt and black pepper
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