This vegetarian Broccoli Quinoa Salad is tossed in a healthy homemade honey mustard for a veggie packed salad that’s nutritious and delicious!
Broccoli and quinoa are a powerhouse combo!
Both are rich in antioxidants, fiber and vitamins. Pair them together in this veggie forward salad and you’ll be getting a ton of nutrients in each tasty bite!
This crunchy cruciferous salad has the most amazing texture. The quinoa is light and fluffy while the cabbage, broccoli, and toasted almonds add crunch. Juicy bell peppers add extra flavor and you can use this salad as a base for tons of tasty mix-ins.
Below you’ll find the rockin’ recipe for this broccoli quinoa salad along with assorted extras you can add for a totally customizable salad that rocks your plate!
As written, this scrumptious meal-prep friendly salad is vegetarian, vegan, gluten-free, and dairy-free, making it a healthy and delicious addition to your weekly menu. I’m so excited for you to try it!
Salad Ingredients
- quinoa
- broccoli
- toasted almonds
- cabbage
- sweet mini peppers
- green onions
- parsley
- salt and pepper
Healthy Honey Mustard Dressing
- 2 ½ TBSP extra virgin olive oil
- 1 TBSP apple cider vinegar
- 1 TBSP dijon mustard
- ½ TBSP honey
- ¼ tsp sea salt
- ⅛ tsp freshly ground black pepper
Q: What kind of quinoa can I use?
This salad calls for white quinoa but red quinoa or tri-color quinoa may be used as well. I love all three options for quinoa salads and they’re all healthy choices.
White quinoa tends to be a bit fluffier, making it a good starter quinoa. If you’re new to quinoa or need some process photos and tips on cooking it, check out my handy dandy “how to cook quinoa” tutorial!
Q: Can I use bell peppers instead of mini peppers?
Absolutely! Bell peppers and sweet mini peppers are absolutely interchangeable. I like to add a variety of color to the dish so I cut up assorted mini peppers. You can opt for just one or two colors of bell pepper if needed. For some briney pickled pepper flavor you can even add in some chopped pickled banana peppers to the mix.
Broccoli Quinoa Salad
This rockin’ recipe yields 4 side salad sized servings or 2 large salads.
Feel free to add dried cranberries if you have ’em!
As written it’s vegetarian, gluten-free, and dairy-free. The salad itself is vegan but since the dressing contains honey, use agave syrup or pure maple syrup in place of the honey to make it fully plant-based and vegan-friendly.
Broccoli Quinoa Salad
Ingredients
- ½ cup dry quinoa
- ¾ cup water
- ⅓ cup chopped almonds (toasted – see instructions)
- 2 cups finely chopped broccoli florets
- 1 cup finely diced sweet mini peppers or bell pepper (any color)
- ¾ cup finely chopped cabbage (any color)
- ¼ cup chopped green onion
- salt and pepper to taste
OPTIONAL MIX-INS
- ¼ cup fresh chopped parsley
- ⅓ cup dried cranberries
HEALTHY HONEY MUSTARD DRESSING
- 2 ½ TBSP extra virgin olive oil
- 1 TBSP apple cider vinegar
- 1 TBSP dijon mustard
- ½ TBSP honey
- ¼ tsp sea salt
- ⅛ tsp freshly ground black pepper
Instructions
COOK THE QUINOA
- Rinse and drain quinoa using a mesh strainer/sieve.
- Bring a small pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once the quinoa is ready, fluff with a fork and lightly season with a pinch of salt and pepper. Transfer to a large mixing bowl and place in the fridge for a few minutes to cool it down.
TOAST THE ALMONDS
- Toasting the nuts adds extra crunch and flavor! While the quinoa cooks, toast the almonds in a small stainless steel or cast iron skillet.
- Heat skillet to medium heat and add the chopped almonds. Toast until browned and fragrant, stirring occasionally. (approx 2-5 minutes)
- Transfer to a plate or cutting board to fully cool; the nuts will crisp as they cool.
SALAD TIME!
- Add dressing ingredients to a small mason jar, top securely with the lid, then shake well to emulsify. Additional dressing can be made and stored in the fridge for 1-4 days.
- Chopping the vegetables in to small pieces will help you get a little bit of everything in each bite. Finely chop broccoli florets, peppers, green onion, and optional parsley, if using. Slice cabbage into thin shreds then roughly chop into smaller pieces.
- To the bowl with the quinoa, add vegetables and dressing. Mix well. Taste and add any additional salt and pepper desired. Top with toasted almonds and enjoy!
Notes
Nutrition
Leftovers and Meal Prep
If you’re new to quinoa I’m here to let you in on a little secret: it’s a meal prep super star! You can cook up a few cups of fluffy quinoa and keep it in the fridge to add to salads, chilis, soups, and grain bowls all week long. Plain quinoa is also freezer-friendly if you’d like to stock your freezer with this tasty grain.
As for the salad itself, this colorful broccoli quinoa salad can easily prepped for up to 4 days. Simply store the toasted almonds separate and add before serving.
Quinoa doesn’t dry out like refrigerated rice does and though it’s wonderfully fluffy, it’s also sturdy enough to hold its own when mixed with dressing and veggies. I like to make a little extra dressing when I prep this salad in advance so I can drizzle a little more on top before diving in.
You’re welcome to add some extra protein to the mix (chickpeas, chicken, whatever fits your lifestyle) to round out your lunch.
More Baller Broccoli Recipes
- NEW! Broccoli Chickpea Apple Salad
- Broccoli Cheese Sauce
- Air Fryer Broccoli via JZ Eats
- Cheesy Broccoli Spaghetti Squash
If you get a chance to try this vibrant vegetarian broccoli quinoa salad recipe, let me know! Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
Delicious and so fresh
Thank you! 😃
Delicious!! Tasted so fresh. Definitely add the parsley. I loved the dressing but my husband needed more so he added Ranch dressing. 😒 He also loved the salad. I added a tsp chicken bouillon powder to the quinoa water to add another layer of flavor. I will make this salad again.
Ahhh yay! Thanks Charmaine! Love your addition of bouillon to the water to amp the flavors and I’m so glad you enjoyed the recipe. 😃
Delicious! Mixed in a little avocado.
Yay! So glad you enjoyed the salad, Kelsey!