5 from 6 votes
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.
Prep Time
17 mins
Cook Time
13 mins
Total Time
30 mins
Servings:
4
servings
Calories:
273 kcal
Course:
Side Dish, Salad
Cuisine:
American, Vegetarian
Ingredients
- ½ cup quinoa dry
- ¾ cup water
- ⅓ cup almonds toasted - see instructions, chopped
- 2 cups broccoli finely chopped florets
- 1 cup sweet mini pepper or bell pepper (any color, finely diced
- ¾ cup cabbage any color, finely chopped
- ¼ cup green onion chopped
- salt to taste
- black pepper to taste
OPTIONAL MIX-INS
- ¼ cup parsley fresh chopped
- 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 salt sea salt
- ⅛ tsp black pepper freshly ground
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.
Cup of Yum
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.
- broccoli cheese soup
- coleslaw
- Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
273kcal
(14%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.003g
(0%)
Sodium
213mg
(9%)
Potassium
542mg
(12%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
2523IU
(50%)
Vitamin C
126mg
(140%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 273
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.003g | 0% |
| Sodium | 213mg | 9% |
| Potassium | 542mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2523IU | 50% |
| Vitamin C | 126mg | 140% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.