I don’t love broccoli but I love my healthy broccoli salad! This broccoli quinoa salad is my second favourite and contains chopped broccoli, a mix of herbs, toasted slivered almonds and cooked quinoa. I really wanted all ingredients to be of similar texture. Then I added organic extra virgin olive oil (great for salads and not so great for heating), a bit of lemon juice, salt and pepper.
This quinoa and broccoli salad with almonds was to die for and made a complete meal which we ate for days. I used slivered almonds which I happened to have on hand. I love their texture but they cost an arm and a leg, I agree. You can substitute with coarsely chopped almonds.
Looking for more quinoa salads? Try my quinoa tabbouleh salad, Mediterranean quinoa salad, or get lost among 30 best healthy salad recipes from all over the web.
How to Make Broccoli Quinoa Salad
- In a medium pot, add quinoa, water and a pinch of salt. Cover, bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat, let stand for 5 minutes and fluff with a fork. Set aside.
- In the meanwhile, preheat small skillet on low heat and add almonds. Toast until golden brown, stirring occasionally. Set aside.
- In a food processor, add broccoli and process in batches until coarsely chopped.
- Add to a large bowl along with remaining ingredients and gently stir to combine. Serve cold.
Broccoli Quinoa Salad
Broccoli Quinoa Salad Recipe is a cold quinoa salad with raw broccoli, cooked quinoa, toasted almonds, any fresh herbs, olive oil and lemon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
- 1 cup quinoa, uncooked
- 1 1/2 cups water + pinch of salt
- 1 cup almonds, slivered (coarsely chopped)
- 1.5 lbs broccoli (including stems), cut int osmall chunks
- 1 cup herbs, finely chopped (I used dill+parsley+mint+basil+cilantro+chives)
- 3 tbsp olive oil, extra virgin
- 1/2 lemon, zest of
- 1/2 tbsp lemon juice
- 3/4 tsp salt
- 1/4 tsp black pepper, ground
Instructions
- In a medium pot, add quinoa, water and a pinch of salt. Cover, bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat, let stand for 5 minutes and fluff with a fork. Set aside.
- In the meanwhile, preheat small skillet on low heat and add almonds. Toast until golden brown, stirring occasionally. Set aside.
- In a food processor, add broccoli and process in batches until coarsely chopped. Add to a large bowl along with remaining ingredients and gently stir to combine. Serve cold.
Store: Refrigerate in a glass airtight container for up to 3 days.
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