Quinoa w/Broccoli Salad

Serves 4-6

Kosher salt
1 cup quinoa, rinsed or riced cauliflower
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 1½ pounds)
1 medium tart and crisp apple
4 ounces sharp Cheddar
¾ cup toasted pecans, roughly chopped
½ cup dried cranberries

1. Bring a medium pot of water to a boil on high and season aggressively with salt. Add the quinoa, then reduce the heat to maintain a simmer; cook until plump and tender, about 15 minutes. Transfer to a fine-mesh sieve; rinse with cool water and drain well.
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. 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 to the dressing. Core the apple then finely chop the apple and the cheese or shred them on the large holes of a box grater if you prefer; 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. Store, refrigerated, for up to 3 days.