Rinse the dry quinoa under cold water in a fine-mesh strainer. Toast in a pot over medium heat for 2-3 minutes.

Add water to the pot, bring to a boil, reduce heat, and simmer for about 13 minutes until fluffy. Fluff with a fork and set aside to cool.

Toast chopped walnuts and almonds in a skillet on medium heat for 2-5 minutes until golden brown. Let cool.

In a mason jar, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Seal and shake well.

Finely chop broccoli and dice Honeycrisp apple, tossing with lemon juice. In a large bowl, combine quinoa, broccoli, apple, and crumbled feta. Pour dressing over and mix gently.

Toss in toasted nuts, adjust seasoning, and serve immediately or store for later enjoyment.