Broccoli Quinoa Salad

This vegetarian Broccoli Quinoa Salad is tossed in a healthy homemade honey mustard for a veggie packed salad that's nutritious and delicious! Recipe yields 4 side salad sized servings or 2 large salads.

Course Salad, Side Dish

Cuisine American, Vegetarian

Keyword Broccoli Quinoa Salad

Prep Time 17

Cook Time 13

Total Time 30

Servings servings

Calories 273kcal

Author Jenn Laughlin - Peas and Crayons

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

I like to use broccoli florets for this salad but don’t throw away the stalks! Save them to add to broccoli cheese soup or shred them with a box grater and add to coleslaw.

Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition