Recipe of the Month

---

Serves 4-6

Total Time 30

• Kosher salt
• 1 cup quinoa, rinsed
• 1 lemon
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• Freshly ground black pepper
• 1 large bunch broccoli (about 1 ½ pounds)
• 1 medium tart and crisp apple, chopped
• 4 ounces sharp Cheddar
• ¾ cup toasted pecans, roughly chopped
• ½ cup dried cranberries

1. Cook-off the quinoa according to the package directions. I usually cook 1 cup of quinoa with 2 cups of water for 15 minutes over a low simmer.
2. 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 ½ lemon; whisk together. Chop the apples and add them to the large salad bowl. Season with salt and pepper to taste.
3. Peel the stem of the broccoli and trim off the dry end. Finely chop the entire broccoli and add it to the dressing in the large bowl. Finely chop the cheese; add to the broccoli and toss to combine.
4. Add the cooked quinoa, nuts, and cranberries and toss to combine. Taste and add more salt, pepper, and lemon juice, as needed. 

Enjoy!