Broccoli Quinoa Salad with Lemon Greek Yogurt Dressing
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings (about 6 cups total)
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Calories
252 kcal
Broccoli Quinoa Salad with Lemon Greek Yogurt Dressing
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Broccoli Quinoa Salad with Almonds, Herbs, and a Creamy Greek Yogurt Lemon Dressing. Healthy, protein packed, and perfect for make-ahead meals or sides.
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Ingredients
for the lemon yogurt dressing:
- ½ cup Greek yogurt nonfat plain
- 3 tablespoons milk or any milk you like, nonfat
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon from about 1 medium lemon, finely grated zest
- 3 tablespoons lemon juice fresh
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
For the broccoli quinoa salad:
- 2 broccoli cut into bite-sized florets (about 6 cups, small heads
- ¾ cup quinoa uncooked
- ¼ teaspoon kosher salt plus additional for seasoning
- 1 shallot finely chopped (about 1/3 cup, small
- ½ cup parsley coarsely chopped, fresh
- ¼ cup tarragon coarsely chopped, fresh
- ¼ cup almonds or slivered almonds, toasted, sliced
Instructions
- Prepare the Lemon Yogurt Dressing: In a medium bowl, whisk together the Greek yogurt, milk, olive oil, lemon zest, lemon juice, salt, and pepper. Taste and season with more salt as desired.
- Prepare the salad: While you are prepping the vegetables, bring a large pot of salted water to a boil. While it heats, fill a large bowl with ice water. Add the broccoli florets to the boiling water and cook until crisp-tender, about 1 minute. With a slotted spoon, transfer the broccoli to the ice water, leaving the boiling water in the pot. Drain the broccoli and transfer it to a kitchen towel–lined baking sheet. Lightly pat dry.
- Return the water in the pot to a boil. Add the quinoa and cook until slightly al dente, about 12 minutes. Drain through a fine-mesh sieve so that the quinoa does not slip through. Transfer the drained quinoa to a large bowl. Toss with 2 tablespoons yogurt dressing and remaining 1/4 teaspoon kosher salt. Add 1/4 cup of the dressing, broccoli, shallot, parsley, tarragon, and almonds. Toss to combine. Taste and add additional salt and/or pepper to taste. Enjoy immediately or refrigerate until ready to serve.
Notes
- Make it ahead: Dressing can be prepared up to 5 days in advance. Cover and chill until ready to use.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
252kcal
(13%)
Carbohydrates
33g
(11%)
Protein
14g
(28%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
417mg
(17%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings (about 6 cups total)
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 252kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 417mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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