Sometimes we want a salad with our dinner, but we’re looking for something different than just a traditional bowl of lettuce with dressing. This is when I turn to this fun recipe for Broccoli & Quinoa Salad. It has all the hallmarks of a healthy, green salad, without a single leaf of lettuce, plus extra protein and crunch! My family really likes this in the winter when we’re looking for something a little warmer than a crunchy, cool leaf. Yes, this can be made in advanced and served from the fridge or at room temperature. It keeps well in a covered container in the fridge! But you can also steam it fresh and serve it warm with a fresh toss of dressing.
I like working with broccoli for this because it’s actually a nice way to serve it beyond our usual roasted or steamed broccoli on the side. Though broccoli has a really strong flavor, it tastes even better when it’s tossed with a dressing and more add-ons. It takes the vegetable dish to a whole new level and makes it perfect for serving with other strong flavors like a beef or lamb main course. You can also toss this in a big bowl and serve it on a buffet at a holiday celebration or take it to a potluck.
I adore this beautiful Broccoli & Quinoa salad because it’s just the change we want to see on our tables from time to time. Also, it’s really easy to get on the table when I don’t have a lot of time but still want everyone to have a good, healthy side dish.
Even if you don’t have enthusiastic broccoli eaters at your table, they might just like this. Enjoy your beautiful salad this winter, and don’t forget that you can make it in the spring, too!
Broccoli and Quinoa Salad
This is a delicious and nutritious salad that’s perfect for winter. It’s a nice break from lettuce and a great way to get your greens.
Ingredients:
1 cup cooked quinoa
2 cups broccoli florets, steamed or blanched
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup sunflower seeds
2 tablespoons lemon juice
2 tablespoons olive oil
½ tsp Salt and ¼ tsp pepper, to taste
Instructions:
In a large bowl, combine cooked quinoa, broccoli, cherry tomatoes, red onion, and sunflower seeds.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Serve chilled or at room temperature. !
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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