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5.0 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
17 mins
Total Time
30 mins
Servings: 4 servings
Calories: 273 kcal
Course: Side Dish , Salad
Cuisine: American , Vegetarian

Ingredients

  • ½ cup dry quinoa
  • ¾ cup water
  • ⅓ cup chopped almonds (toasted - see instructions)
  • 2 cups finely chopped broccoli florets
  • 1 cup finely diced sweet mini peppers or bell pepper (any color)
  • ¾ cup finely chopped cabbage (any color)
  • ¼ cup chopped green onion
  • salt and pepper to taste
OPTIONAL MIX-INS
  • ¼ cup fresh chopped parsley
  • 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 sea salt
  • ⅛ tsp freshly ground black pepper

Instructions

COOK THE QUINOA
    Cup of Yum
  1. Rinse and drain quinoa using a mesh strainer/sieve.
  2. 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!
  3. 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.
  4. 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.
TOAST THE ALMONDS
  1. Toasting the nuts adds extra crunch and flavor! While the quinoa cooks, toast the almonds in a small stainless steel or cast iron skillet.
  2. Heat skillet to medium heat and add the chopped almonds. Toast until browned and fragrant, stirring occasionally. (approx 2-5 minutes)
  3. Transfer to a plate or cutting board to fully cool; the nuts will crisp as they cool.
SALAD TIME!
  1. 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.
  2. 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.
  3. 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 Monounsaturated Fat 11g Trans Fat 0.003g Sodium 213mg (9%) Potassium 542mg (15%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 2523IU (50%) Vitamin C 126mg (140%) Calcium 86mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

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.