In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then lower the heat to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed. Fluff with a fork and set aside to cool.

While your quinoa is cooking, bring a small pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes, until bright green and slightly tender. Drain and immediately rinse under cold water to stop the cooking process. Set aside.

In a large mixing bowl, combine the cooked quinoa, blanched broccoli, diced apple, toasted almonds, and crumbled feta cheese.

In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Pour this dressing over the salad mixture and toss gently to coat.

Allow the salad to sit in the refrigerator for about 10 minutes to let the flavors meld.

Dig in and enjoy this delightful dish!