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Broccoli and quinoa salad served
Nutritious quinoa salad with broccoli and fresh vegetables

Broccoli and Quinoa Salad

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes Salads
The meeting of 'superfoods'. Quinoa's complete protein and broccoli's richness in fibre make this salad a cornerstone of health-conscious cuisine. The secret here lies in broccoli texture: not cooked soft, but blanched just until crunchy, preserving vitamin content and vivid green colour. A light lunch that won't weigh you down.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepans: For cooking quinoa and broccoli.
  • Colander: For draining.
  • Salad bowl: For mixing.

Instructions

1 ✓

Wash quinoa thoroughly, then cook in salted water (approx. 15 mins). Let cool.

Tip: Quinoa is good when small 'tails' (white rings) separate from grains and it becomes translucent.
2 ✓

Throw broccoli florets into boiling salted water for 2-3 minutes, then immediately transfer to ice water.

Tip: This is 'blanching': heat shock stops cooking, so broccoli remains crunchy (al dente) and keeps chlorophyll content (vivid green colour).
3 ✓

Dice pepper and cucumber finely. Crush garlic and mix with oil, lemon juice, salt, pepper in a small jar (this is the dressing).

Tip: Dressing is an emulsion: shake vigorously so oil and lemon juice mix creamly.
4 ✓

In a large bowl, toss cooled quinoa, drained broccoli, and raw vegetables together. Pour dressing over.

Tip: Important that quinoa is no longer hot, otherwise it cooks raw cucumber and pepper.
5 ✓

Stir in chopped parsley and let stand for 15 minutes before serving for flavours to meld.

Tip: During resting (marinating), grain absorbs aromas.

Recipe FAQ

Can I eat broccoli raw?
Yes, but brief heat treatment makes it more digestible and brightens colour. Raw can be slightly bloating.
How long does it keep?
Perfect for 2-3 days in fridge. In fact, quinoa absorbs dressing flavour even better by next day.

Ingredients

  • 200 g Quinoa
  • 300 g Broccoli (broken into florets)
  • 1 whole Red pepper (bell pepper)
  • 1 whole Cucumber
  • 2 tbsp Fresh parsley
  • 2 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 1 clove Garlic
  • 1 tsp Salt
  • 0.5 tsp Ground pepper