Broccoli Quinoa Salad with Lemon Yogurt Dressing

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Broccoli Quinoa Salad with Lemon Yogurt Dressing

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!

Prep Time10

Cook Time15

Total Time25

Course: light meal, Salad

Servings:

Calories: 238kcal

Author: Rose V.

Equipment

small sauce pot

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.

Nutrition