Broccoli Quinoa Salad

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.

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How to Make Broccoli Quinoa Salad

1. 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.
2. In the meanwhile, preheat small skillet on low heat and add almonds. Toast until golden brown, stirring occasionally. Set aside.
3. In a food processor, add broccoli and process in batches until coarsely chopped.
4. Add to a large bowl along with remaining ingredients and gently stir to combine. Serve cold.

Broccoli Quinoa Salad

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★★★★★

5 from 1 reviews

Broccoli Quinoa Salad Recipe is a cold quinoa salad with raw broccoli, cooked quinoa, toasted almonds, any fresh herbs, olive oil and lemon.

• Author: ifoodreal.com
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings

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

1. 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.
2. In the meanwhile, preheat small skillet on low heat and add almonds. Toast until golden brown, stirring occasionally. Set aside.
3. 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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1 1/2 cups2932.6 g333 mg16.8 g29.3 g10.5 g0 mg

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