Quinoa Broccoli Salad Recipe – Summer Salad Recipes

Updated on May 9, 2019

Quinoa Broccoli Salad Recipe. This Gluten free salad despite having very few ingredients is surprisingly filling enough when had for lunch especially on hot summer days.

Its chewy, tangy and sweet and is a burst of flavors with every mouthful you eat. I love the combo of sweet, tangy and spicy in any dish and this salad fulfills those requirements wonderfully.

Though I love eating raw broccoli, some may not look forward to it. So, if you do not wish to eat raw broccoli, parboil it by immersing it in hot water for 5 mins, remove, wipe or let it dry and use. You can also microwave it at high for 1 min.

The first time I made this salad without any sweetening ingredient but that particular combo was stuck in my head. First I used raisins soaked in hot water to soften it and though it was good, that was not the flavor burst I wanted.

After a light bulb moment going off in my head, I used dates and have stuck to using it from then on and love it even more. The addition of dates is a game changer in this salad.

I always buy and use only seeded dates as it is soft and moist. I personally feel that the seedless ones are very dry and dehydrated and sticks so badly to your teeth while eating them.

The crunch from the almond is so good while eating this salad. You can use it raw or toast it in a pan. It is a personal choice.

You can also use pine nuts, if price is not an issue. I tried using peanuts but did not like it that much in this salad especially.

The most important thing you have to remember is not to add and mix the cheese beforehand and to add it to the chilled salad just before serving.

Spring onions adds the much needed pungency to the salad. If you do not have spring onions on hand, then use 3 to 4 finely chopped shallots (sambar onions) and 1/4 cup finely chopped coriander leaves.

Meal Prep the Ingredients:

Quinoa – Cook quinoa, cool it room temperature and refrigerate in a Tupperware or glass container & use it throughout the week. Remember that 1/2 cup of quinoa when cooked gives 2 cups of Quinoa. So a little goes a long way.

Broccoli – Wash and parboil the broccoli. I usually stick it in the microwave & cook at high power for 1 min. Let cool. Store as such or break into big florets. Store it in a ziploc cover and place it in the freezer compartment of your refrigerator. Thaw it to room temperature and use when needed.

Broccoli is a veggie that is not only expensive but also turns yellowish quickly. When stored this way, it not only maintains its color but also lasts longer.

Check out these other salad recipes,

Mediterranean Chickpea Salad

Chopped Chickpea Salad

Cucumber Salad with lime dressing

Shaved Cucumber Salad

Carrot Almond Salad

Quinoa Broccoli Salad Recipe details below:

Print Recipe

Quinoa Broccoli Salad

This Gluten free salad is chewy, tangy and sweet and is a burst of flavors with every mouthful you eat & makes a surprisingly filling when had for lunch especially on hot summer days.

Prep Time6 mins

Chilling Time30 mins

Course: Main, side

Cuisine: American, Continental

Servings: 2

Author: Radhika

Ingredients:

• 1 head Broccoli
• 1 cup Quinoa cooked
• 12 to 15 nos Dates finely chopped
• 4 nos Spring onions greens finely chopped
• 1 tsp Red Pepper Flakes or Freshly ground black pepper
• 1/3 cup Almond slivers
• 1/4 cup Cheddar cheese grated
• 1/4 cup Olive oil
• Lemon juice - from 2 lemons
• Salt to taste

Instructions:

• Shred broccoli. Chop the stalks finely and add that too.
• In a large bowl, add all the ingredients except cheddar cheese.
• Toss well to combine.
• Refrigerate for at least an hour for the flavors to mingle.
• When you are ready to serve, add cheddar cheese and toss well to combine.
• Serve immediately.