Rinse and drain ½ cup of dry quinoa. In a medium pot, toast the quinoa for 2-3 minutes until it emits a nutty aroma. Add ¾ cup water, bring to a boil, reduce heat to low, cover, and simmer for about 13 minutes until water is absorbed.

In a skillet over medium heat, toast ⅓ cup of chopped walnuts and almonds, stirring occasionally for 2-5 minutes until golden brown and aromatic.

In a small mason jar, combine 2 ½ tablespoons of extra virgin olive oil, 1 tablespoon of apple cider vinegar, 1 tablespoon of dijon mustard, and ½ tablespoon of honey. Shake vigorously until well emulsified.

Finely chop 3 cups of broccoli and transfer to a large mixing bowl. Dice 1 medium honeycrisp apple and toss with juice of 1 small lemon to prevent browning.

Add the cooked quinoa to the mixing bowl with broccoli, apple, and if desired, ⅓ cup of crumbled feta cheese. Pour the dressing over the salad and gently mix together.

Fold in the toasted nuts and adjust seasoning with sea salt and black pepper. Serve immediately or chill for 10-15 minutes.