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Broccoli quinoa salad served.
Nutritious quinoa salad with broccoli and fresh vegetables

Broccoli Quinoa Salad with Lemon Dressing

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes Salads
A meeting of superfoods. Quinoa's complete protein and broccoli's fiber make this salad a cornerstone of healthy eating. The secret is the broccoli texture: blanched just until crisp-tender to preserve vitamins and vivid color. A light lunch that won't weigh you down.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pots: For quinoa and broccoli.
  • Colander: Draining.
  • Salad Bowl: Mixing.

Instructions

1 ✓

Rinse quinoa thoroughly. Cook in salted water for 15 mins. Let cool.

Tip: Quinoa is done when the little white 'tails' (germs) detach and the grain is translucent.
2 ✓

Boil broccoli florets in salted water for 2-3 minutes, then plunge immediately into ice water.

Tip: This is 'blanching': shock-cooling stops cooking, keeping broccoli crisp (al dente) and bright green.
3 ✓

Dice pepper and cucumber. Crush garlic and whisk with oil, lemon juice, salt, and pepper (the vinaigrette).

Tip: Shake vigorously to emulsify the oil and acid into a creamy dressing.
4 ✓

In a large bowl, toss the cooled quinoa, drained broccoli, and raw vegetables with the dressing.

Tip: Ensure quinoa isn't hot, or it will cook the raw veggies.
5 ✓

Stir in parsley and let rest 15 minutes before serving.

Tip: Marinating allows the grain to soak up the flavors.

Recipe FAQ

Can I eat raw broccoli?
Yes, but brief cooking makes it easier to digest and brightens the color. Raw can be causing bloating for some.
Storage?
Keeps 2-3 days in the fridge. Quinoa absorbs the dressing flavor even better by the next day.

Ingredients

  • 1 cup Quinoa
  • 1 head Broccoli (florets only)
  • 1 medium Red Bell Pepper
  • 1 medium English Cucumber
  • 2 tbsp Fresh Parsley
  • 2 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 1 clove Garlic
  • 1 tsp Salt
  • 1/2 tsp Black Pepper