Recipe Time: Make-Ahead Broccoli & Quinoa Salad
I can’t get enough of this broccoli & quinoa salad!
It’s easy to make, flavorful and flexible — perfect as a side dish for summer gatherings, because there’s no lettuce to wilt.
I also prepare it as a standalone meal by adding some chicken to boost protein. And, if you’re working on upping your daily fiber, this salad is your friend — the broccoli, quinoa and nuts or seeds are loaded with fiber.
Bursting with color, texture and flavor, this salad is perfect for summer BBQs!
Recipe adapted from Bon Appetit
Ingredients
1⁄2 C red quinoa* or dried white, rinsed
1 C bone broth, vegetable broth or water
2 small or 1 large head of broccoli stalk, ends trimmed (about 1 lb.)
4 pitted dates, chopped
3 scallions, thinly sliced
1⁄3 C toasted almonds, pistachios, walnuts or sunflower seeds
12-15 cherry or grape tomatoes, halved
(optional) 4 oz. sharp cheddar,* cut into ¼-inch pieces (about 1 C)
1⁄4 C extra virgin olive oil
3 T (or more) fresh lemon juice
1 1⁄2 tsp. crushed red pepper flakes
sea salt, to taste
Instructions
Rinse quinoa, if needed (some are pre-rinsed.) Cook according to package instructions, until broth or water is absorbed and quinoa is tender. Add a few sprinkles of salt. Move quinoa to a large plate and refrigerate to cool as you prepare the other ingredients.
Slice the broccoli florets into thin, bite-sized pieces. You can also slice pieces of the tender stalk. Place broccoli pieces into a large bowl.
Toss in the dates, scallions, cheese (if using) and quinoa.
In a small container, mix the olive oil, lemon juice, red pepper flakes and salt. Whisk until well-blended and taste, adding more salt, if needed.
Pour the dressing over the salad. Cover and let sit 30+ minutes before serving (or transfer to an airtight container and chill up to 3 days). This allows ingredients to soften and soak up the dressing and seasonings.
Before serving, add your nuts and tomatoes and toss again. Taste and add dressing, if needed.
*Paleo? Skip the quinoa and use cauliflower rice or roasted and cooled sweet potato chunks.
** Dairy free? Skip the cheese or sub avocado.
