Best Broccoli And Quinoa Salad Recipes

SPICY QUINOA SALAD WITH BROCCOLI, CILANTRO AND LIME

Spicy Quinoa Salad With Broccoli, Cilantro and Lime image

The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein - though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional - make this salad whether or not you have the lentils.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups cooked quinoa
1 1/2 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets
1/2 cup chopped cilantro
1 to 2 tablespoons toasted pumpkin seeds (to taste)
1 1/2 to 2 teaspoons minced serrano or jalapeño chili (to taste)
1/4 cup split red lentils, soaked for 2 hours or longer and drained (optional)
1 ounce crumbled feta cheese (1/4 cup)
Freshly ground pepper
3 tablespoons fresh lime juice
Salt to taste
1 garlic clove, minced or pureed
6 tablespoons extra-virgin olive oil
2 hard-boiled eggs
1 avocado, sliced

Steps:

In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.
In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 27 grams, Carbohydrate 33 grams, Fat 36 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 607 milligrams, Sugar 2 grams, TransFat 0 grams

QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE

Quinoa Salad with Broccoli, Nuts, and Pomegranate image

A lovely quinoa dish with just the right mix of fruit and vegetables. Serve this as a side or in your packed lunch.

Provided by Anonymous

Categories Salad Grains

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups water
1 cup quinoa
1 cube vegetable bouillon
2 cups broccoli florets
½ cup finely diced red onion
½ cup finely chopped Brazil nuts
1 large pomegranate, seeded
2 tablespoons olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
1 teaspoon honey, or to taste
salt and ground black pepper to taste

Steps:

Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

Nutrition Facts : Calories 417 calories, Carbohydrate 48.4 g, Fat 21.6 g, Fiber 6.2 g, Protein 10.8 g, SaturatedFat 6.1 g, Sodium 28.3 mg, Sugar 15.9 g

BROCCOLI, QUINOA AND PURSLANE SALAD

Broccoli, Quinoa and Purslane Salad image

Slice the raw broccoli very thin for this delicious salad. If you can't find purslane you can substitute mâche.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1/2 pound broccoli crowns (about 2 large), sliced very thin
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 garlic clove, puréed
Freshly ground pepper to taste
6 tablespoons extra virgin olive oil
1/4 pound purslane, thick stems trimmed, or mâche
1 1/2 cups cooked quinoa
2 tablespoons finely chopped tarragon
1 1/2 cups wild or baby arugula

Steps:

Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
Line plates or a platter with the arugula, top with the salad, and serve.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 295 milligrams, Sugar 1 gram

BROCCOLI AND QUINOA SALAD RECIPE - (4.8/5)

Broccoli and Quinoa Salad Recipe - (4.8/5) image

Provided by DebbieQ

Number Of Ingredients 2

Ingredients

½ cup ( 125 mL) quinoa, rinsed 2 cups ( 500 mL) chopped broccoli florets 1/ 3 cup ( 75 mL) dried cranberries or raisins
¼ cup ( 60 mL) unsalted roasted sunflower seeds ¼ cup ( 60 mL) light mayonnaise ¼ cup ( 60 mL) plain yogurt 1 tsp. ( 5 mL) grated lemon zest 1 tbsp. ( 15 mL) fresh lemon juice 1 tsp. ( 5 mL) liquid honey Pinch salt Pinch freshly ground black pepper

Steps:

1. In a saucepan, bring quinoa and 11⁄ 3 cups ( 325 mL) water to boil. Reduce heat to low, cover and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Transfer to a large bowl and let cool. 2. Add broccoli, cranberries and sunflower seeds to the quinoa. 3. In a small bowl, whisk together mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and pepper. Pour over quinoa mixture and toss to coat. Makes 8 servings Nutritional analysis ( per serving): Energy: 155 kcal Protein: 3 g Carbohydrate: 25 g Fat: 5 g Fibre: 2 g Calcium: 30 mg Iron: 0.8 mg Sodium: 107 mg