Broccoli Quinoa Salad

When I think about fresh, vibrant dishes that make my taste buds sing, the Broccoli Quinoa Salad always comes to mind. This dish isn’t just another salad; it’s a celebration of colors, flavors, and textures that evokes the feeling of spring in every bite. I remember the first time I made it; I was pulling together ingredients for a picnic with friends. The combination of broccoli and quinoa is not only nutritious but also incredibly satisfying. The creamy lemon dressing adds a delightful zing that elevates the entire dish. Everyone at the picnic raved about it, asking for the recipe, and it quickly became a staple in my meal planning. Now, I can’t help but whip up this salad whenever I want something fresh and fulfilling.

Broccoli Quinoa Salad Ingredients

In the Broccoli Quinoa Salad, the ingredients are not only wholesome but also complement each other perfectly. The earthy quinoa, crisp broccoli, and creamy dressing create a delightful harmony of flavors. Here’s what you’ll need:

• ½ cup nonfat plain Greek yogurt: This forms the creamy base of the dressing and adds a nice tang.
• 3 tablespoons nonfat milk: It helps to thin out the dressing and make it pourable.
• 1 tablespoon extra-virgin olive oil: Adds richness and depth of flavor to the salad.
• 1 tablespoon finely grated lemon zest: This packs a punch of lemony flavor.
• 3 tablespoons fresh lemon juice: Brightens up the dressing and the salad.
• 1 teaspoon kosher salt: Essential for seasoning.
• ¼ teaspoon ground black pepper: Adds a subtle warmth.
• 2 small heads broccoli: Cut into bite-sized florets, they provide crunch and nutrition.
• ¾ cup uncooked quinoa: The healthy grain that makes this salad filling.
• ¼ teaspoon kosher salt: For seasoning the quinoa.
• 1 small shallot: Finely chopped, it adds a mild onion flavor.
• ½ cup coarsely chopped fresh parsley: Fresh herbs add brightness.
• ¼ cup coarsely chopped fresh tarragon: Brings a unique flavor.
• ¼ cup sliced almonds: Toasted for added crunch and nuttiness.

Cooking Method for Broccoli Quinoa Salad

The preparation of the Broccoli Quinoa Salad is as delightful as eating it. You’ll enjoy the process, especially when you see how the flavors come together. Let’s dive into the steps!

1. Prepare the Lemon Yogurt Dressing: In a medium bowl, whisk together Greek yogurt, milk, olive oil, lemon zest, lemon juice, salt, and pepper. Make sure to taste it and adjust the seasoning as desired. The dressing should have a balanced taste, so feel free to add more salt if necessary.
2. Prepare the salad: While prepping the vegetables, bring a large pot of salted water to a boil. As the water heats, fill a large bowl with ice water. This will help in preserving the color and crunch of the broccoli.
3. Add the broccoli florets to the boiling water and cook for about 1 minute until they are crisp-tender. Don’t overcook them; you want them bright green and vibrant!
4. Using a slotted spoon, transfer the broccoli to the ice water, leaving the boiling water in the pot. This stops the cooking process and helps maintain that lovely crunch.
5. Drain the broccoli and transfer it to a kitchen towel-lined baking sheet. Lightly pat dry to remove excess moisture.
6. Return the water in the pot to a boil and add in the quinoa. Cook until slightly al dente, about 12 minutes. Make sure not to overcook it; you want a bit of bite.
7. Drain the quinoa through a fine-mesh sieve to prevent it from slipping through. This is crucial for perfect texture.
8. Transfer the drained quinoa to a large bowl. Toss in 2 tablespoons of your prepared yogurt dressing and sprinkle with the remaining ¼ teaspoon kosher salt. This step helps to season the quinoa and gives it a great flavor.
9. Add in ¼ cup of the dressing, the crisp-tender broccoli, shallot, parsley, tarragon, and almonds. Toss everything together until well combined. This is where the magic happens!
10. Finally, taste and adjust the seasoning with more salt and/or pepper. You can enjoy it immediately or refrigerate until you’re ready to serve. The flavors will meld beautifully if you let it sit for a bit.

Recipe Notes about Broccoli Quinoa Salad

This Broccoli Quinoa Salad is not only delicious but also comes with several storage tips to ensure you can enjoy it for days. Here are some notes to keep in mind:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but it will still be tasty after a couple of days.
• Make Ahead: You can prepare the dressing up to 5 days in advance. Just cover it and chill until you’re ready to use it.
• Toppings: Feel free to add or substitute other nuts like walnuts or seeds for added crunch and flavor.
• Serving Size: This recipe makes about 4 servings, but you can easily double it for a larger gathering or meal prep.
• Freshness: Add fresh herbs just before serving for the best flavor and texture.
• Variations: Try adding other vegetables like bell peppers or snap peas for additional color and nutrients.

What Goes Well With This Broccoli Quinoa Salad

Serving the Broccoli Quinoa Salad is all about balance and complementing flavors. Here are some ideas on how to serve it:

• Grilled Chicken: Pair this salad with grilled chicken for a heartier meal. The freshness of the salad contrasts well with the smoky flavors of the chicken.
• Fish Dishes: It works beautifully with baked or grilled fish, adding a healthy twist to your dinner plate.
• Picnics: This salad is ideal for summer picnics or potlucks, as it can be served cold or at room temperature.
• Wraps and Sandwiches: Serve alongside wraps or sandwiches for an easy lunch or light dinner.
• Seasonal Pairing: This salad is perfect for spring occasions like Easter brunch or outdoor gatherings.
• Storage Tips: If you have leftovers, consider making a grain bowl with quinoa, broccoli, and your favorite protein for a new meal.

FAQ

Conclusion

The Broccoli Quinoa Salad is truly a special dish that combines vibrant flavors and a refreshing crunch, making it a delightful addition to any meal. With its nutritious ingredients and easy preparation, it’s a recipe that you’ll want to make time and time again. Don’t hesitate to try this salad for your next gathering or as a quick weeknight dinner. I guarantee it will become a favorite!

Broccoli Quinoa Salad

The ultimate fresh dish to brighten your table, Broccoli Quinoa Salad is packed with vibrant flavors and crunchy textures. Perfect for meal prep or a light dinner, this salad combines broccoli, quinoa, and a creamy dressing that will have you craving more. Make it tonight for a satisfying and nutritious meal!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Salads, Side Dishes

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup nonfat plain Greek yogurt
• 3 tablespoons nonfat milk or any milk you like
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely grated lemon zest from about 1 medium lemon
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 small heads broccoli cut into bite-sized florets (about 6 cups)
• ¾ cup uncooked quinoa
• ¼ teaspoon kosher salt plus additional for seasoning
• 1 small shallot finely chopped (about 1/3 cup)
• ½ cup coarsely chopped fresh parsley
• ¼ cup coarsely chopped fresh tarragon
• ¼ cup sliced almonds or slivered almonds, toasted

Equipment

• Grater
• Large Pot
• Chef's Knife
• Whisk

Method

 

1. Prepare the Lemon Yogurt Dressing: In a medium bowl, whisk together the Greek yogurt, milk, olive oil, lemon zest, lemon juice, salt, and pepper. Taste and season with more salt as desired.
2. Prepare the salad: While you are prepping the vegetables, bring a large pot of salted water to a boil. While it heats, fill a large bowl with ice water. Add the broccoli florets to the boiling water and cook until crisp-tender, about 1 minute. With a slotted spoon, transfer the broccoli to the ice water, leaving the boiling water in the pot. Drain the broccoli and transfer it to a kitchen towel–lined baking sheet. Lightly pat dry.
3. Return the water in the pot to a boil. Add the quinoa and cook until slightly al dente, about 12 minutes. Drain through a fine-mesh sieve so that the quinoa does not slip through. Transfer the drained quinoa to a large bowl. Toss with 2 tablespoons yogurt dressing and remaining 1/4 teaspoon kosher salt.
4. Add 1/4 cup of the dressing, broccoli, shallot, parsley, tarragon, and almonds. Toss to combine. Taste and add additional salt and/or pepper to taste. Enjoy immediately or refrigerate until ready to serve.

Notes

• Make it ahead: Dressing can be prepared up to 5 days in advance. Cover and chill until ready to use.
• Storage: Store leftovers in the refrigerator for up to 3 days.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.