Broccoli Quinoa Salad with Lemon Dressing
Broccoli Quinoa Salad Recipe is a cold quinoa salad with raw broccoli, cooked quinoa, toasted almonds, any fresh herbs, olive oil and lemon.
Servings: 6 servings
Calories: 343kcal
Ingredients
- 1 cup quinoa uncooked
- 1 1/2 cups cold water
- 1 cup almonds slivered or coarsely chopped
- 1.5 lbs raw broccoli including stems, cut into small pieces
- 1 cup any fresh herbs (I used dill, parsley, mint, basil, cilantro and chives) finely chopped
- 3 tbsp olive oil extra virgin
- 1/2 lemon zest of
- 1/2 tbsp lemon juice
- 3/4 tsp salt + pinch
- 1/4 tsp ground black pepper
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 cooked quinoa, toasted almonds, herbs, olive oil, lemon zest, lemon juice, salt and pepper.
- Gently stir to combine and if you have time let salad chill in a fridge for an hour or so. Serve cold.
Notes
- Make ahead: Quinoa can be made ahead and kept in the fridge for up to 1 week. The lemon dressing can also be made ahead and stored for a couple of days in advance.
- Store: Keep leftover broccoli quinoa salad stored in an airtight container for up to 3 days in the fridge.
- Do not freeze assembled salad: What you can do is freeze the quinoa on its own if you have made more than you need.
Nutrition
Serving: 1.5cups | Calories: 343kcal | Carbohydrates: 31g | Protein: 12g | Fat: 21g | Saturated Fat: 2g | Sodium: 330mg | Fiber: 8g | Sugar: 3g