1. Cook the Quinoa: In a medium saucepan, combine the dry quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Set aside to cool slightly.

2. Cook the Pasta: While the quinoa cooks, bring a large pot of salted water to a rolling boil. Add the small pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. This helps prevent it from clumping in the salad.

3. Prepare the Broccoli: If using fresh broccoli, steam or blanch the florets for 2-3 minutes until bright green and slightly tender-crisp. If using frozen, you can steam them directly or microwave according to package instructions. Immediately plunge into ice water or rinse with cold water to stop cooking and maintain their vibrant color. Drain thoroughly.

4. Whisk the Creamy Dressing: In a large bowl, combine the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, and onion powder. Whisk until smooth and well combined. Season with salt and black pepper to taste. Adjust seasonings as needed – a little more vinegar for tang, or more salt for flavor.

5. Combine All Ingredients: Add the cooled quinoa, cooled pasta, prepared broccoli florets, shredded cheddar cheese, and optional diced red onion to the bowl with the dressing.

6. Gently Toss to Coat: Using a large spoon or spatula, gently fold all the ingredients together until everything is evenly coated with the creamy dressing. Be careful not to mash the broccoli or pasta.

7. Chill Before Serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This also ensures it’s wonderfully chilled when served.