In a large pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a mixing bowl, combine the steamed broccoli, diced apple, red onion, and walnuts.

Add the cooked quinoa to the mixing bowl and toss gently to combine.

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.

Pour the dressing over the salad and toss to coat evenly.

Chill in the refrigerator for 10 minutes before serving for enhanced flavors.

Serve cold or at room temperature.