Rinse quinoa under cold water and toast in a medium pot over medium heat for 2-3 minutes. Add water, bring to a boil, reduce heat, cover, and simmer for 13 minutes. Fluff and cool in the refrigerator.

In a skillet, toast 1/2 cup of your choice of nuts for 2-5 minutes until golden brown. Allow to cool.

In a small jar, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Shake until well combined.

Chop broccoli into small pieces and dice honeycrisp apple, tossing with lemon juice. In a bowl, combine quinoa, broccoli, apple, and feta. Add dressing and fold in nuts.

Mix gently, adjusting seasoning as needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.