Rinse 1 cup of quinoa under cold water. Toast in a medium saucepan with a drizzle of olive oil for 2 minutes. Add 2 cups of water, bring to a boil, then simmer for 13 minutes. Fluff with a fork and cool.

Toast the mixed nuts in a skillet over medium heat for 2-5 minutes until golden and fragrant. Cool and chop roughly.

Combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon honey in a jar. Season with sea salt and black pepper. Shake or whisk until emulsified.

Finely chop 2 cups of broccoli and dice the Honeycrisp apple. Toss apple in 1 tablespoon lemon juice to prevent browning.

In a large bowl, combine cooled quinoa, chopped broccoli, diced apple, and crumbled feta cheese. Drizzle dressing and toss to coat. Add toasted nuts, combining gently.