This plant based Broccoli and Quinoa Salad is crunchy and tangy with loads of flavour for a Spring salad. Broccoli is lightly steamed and tossed with cucumber, parsley, kale, pumpkin seeds and quinoa to make a delicious and filling salad!
Spring is here and all I can think of is healthy, fresh and green salads. Don’t get me wrong, I do love a comfy warm soup on those rainy days in Spring, which we seem to get a lot during the month of April.
What makes this salad stand out from your Creamy Broccoli and Bacon Salad is the simplicity of a few ingredients, the protein packed ingredient of quinoa and the take on the delicious tangy lemon yogurt dressing is one of the BEST! The nutrient rich broccoli is lightly steamed, with a few ingredients and the dressing is light, tangy without any mayo. Truly a delicious and satisfying salad!
INGREDIENTS AND TIPS
SALAD
- Quinoa – is one of my favourite plant seed that I just love in salads, as a side, in soups and Quinoa Pancakes
- Broccoli – only a head or stock is needed for this recipe- about 4 cups
- Kale – I like to use organic kale whenever I can
- Scallions – prefer the mild green onion flavour for this recipe
- Cucumber
- Parsley – be generous with the parsley, it really is a perfect accompaniment to the broccoli, quinoa and dressing
- Dill – lightly add a few as a garnish
- Pumpkin seeds – so nutritious and that added crunch
DRESSING
- Yogurt – use a plain Greek yogurt for this salad, low in fat or a plant based yogurt such as soy, almond, oat, coconut yogurt
- Extra virgin olive oil – I recommend a good quality olive oil
- Lemon juice
- Garlic
- Maple syrup or honey – since maple syrup is fresh right now, I like to add it to my recipes
- Salt – my go to salt is Himalayan salt
- Pepper
Try tossing in a few croutons to add some crunch and flavour. Whether you it’s Parmesan croutons, olive oil with some dry oregano or basil flavour. There are many options.
HOW TO MAKE THIS DELICIOUS SALAD
First start with cooking the quinoa, using a small sauce pan, bring vegetable stock or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool uncovered.
You can make the dressing ahead….mix together yogurt, olive oil, lemon, garlic, maple syrup or honey, salt and pepper in a small bowl. Set aside. Can make the dressing ahead and place in the refrigerator when ready to serve.
Two options to steam broccoli,
- Place broccoli on a large plate with rim, add about 3-4 tablespoons of water and place paper towel over broccoli and microwave for 60-70 seconds, broccoli should be tender but still slightly crunchy.
- Option is placing broccoli in boiling water or steamer for about 3 minutes until crispy yet tender. Place broccoli in a colander to drain and cool. Set aside.
In a medium size salad bowl, add kale, scallions, parsley and broccoli once cooled.
Once quinoa is cooled, add to the salad bowl with broccoli. Drizzle dressing over salad and garnish with pumpkin seeds and dill.
This Spring broccoli and quinoa salad is so delicious and the lemon yogurt dressing is fresh, tangy and a perfect accompaniment with these greens and quinoa. I enjoyed this salad as a lunch and honestly, it was satisfying and filling that I didn’t feel like anything else. I am a healthy eater so for me to say this, it is a perfect salad to take to work!
WHY MAKE THIS SALAD
- Broccoli is one of the highly recommended vegetable for it’s potent antioxidant and anti-inflammatory, to fight diseases including many types of cancers.
- Protein rich quinoa is an excellent replacement for meats.
- It’s a perfect lunch that is satisfying.
- It is a salad that will shine at any gathering.
- Enjoy it as a side with grilled or oven baked fish, seafood, poultry or meats.
- I can’t forget to mention the delicious tangy lemon and yogurt dressing, it’s probotic rich gut healthy dressing you will want to use on many salads!
STORE this salad in an container with lid and it will keep up to 4 days in the refrigerator.
Broccoli Quinoa Salad with Lemon Yogurt Dressing
Equipment
Ingredients
Salad:
- 1/2 cup quinoa
- 1 small head of broccoli, cut bite-size florets (about 3½-4 cups)
- 1 cup kale, torn into bite size pieces
- 2 scallions, sliced
- 1/2 cucumber, quartered
- 1/3 cup parsley leaf's, roughly chopped (extra for garnishing)
- dill for garnishing
- pumpkin seeds
Dressing:
- 1/2 cup Greek plain yogurt
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 garlic, crushed
- 1 tbsp maple syrup or honey
- 1/2 tsp salt
- 1/8 tsp pepper
Instructions
- In a small sauce pan, bring vegetable stock or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool uncovered.
- Two options to steam broccoli, first is place broccoli on a large plate with rim, add about 3-4 tablespoons of water and place paper towel over broccoli and microwave for 60-70 seconds, broccoli should be tender but still slightly crunchy. Second option is placing broccoli in boiling water for about 3 minutes until crispy yet tender. Place broccoli in a colander to drain and cool. Set aside.
- In a medium size salad bowl, add kale, scallions, parsley and broccoli once cooled.
- Meanwhile, mix together yogurt, olive oil, lemon, garlic, maple syrup or honey, salt and pepper in a small bowl. Set aside. Can make the dressing ahead and place in the refrigerator when ready to serve.
- Once quinoa is cooled, add to the salad bowl with broccoli. Drizzle dressing over salad and garnish with pumpkin seeds and dill and/or parsley.
