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Broccoli and Quinoa Salad

Broccoli and Quinoa Salad recipe

Earlier this week I was rummaging through the pantry and found a stash of quinoa. And since then we have basically been living off of quinoa and whatever produce I have on hand. I am trying to disguise the fact that I keep feeding my family the same thing every night by altering the flavors: Quinoa and Avocado Salad, Asian Quinoa Salad, Southwest Quinoa Salad…I don’t think I am fooling anyone, but nobody is complaining so I am continuing my pattern with Broccoli and Quinoa Salad.

The quinoa, with its nutty flavor and crunchy texture, was a natural addition to my Nutty Broccoli Salad. I used mayonnaise in the dressing, but you could replace it with plain yoghurt to create a low-fat dressing.

Broccoli and Quinoa Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1½ cups quinoa (I used red quinoa)
  • 3 cups water
  • 5 cups broccoli florets
  • 1 medium apple, diced
  • ½ cup pecans
  • 1 small onion, chopped
  • 6 pieces of bacon, cooked and crumbled
  • 2 celery stalks, sliced
Dressing Ingredients:
  • 1 cup mayonnaise
  • 2 tablespoons balsamic vinaigrette (I used Annie’s Naturals because it is gluten free)
  • 3 tablespoons honey
  1. Add quinoa and water to a large pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 15 minutes.
  2. Place quinoa in the refrigerator to cool.
  3. While the quinoa is cooling cook the bacon and then crumble it.
  4. Mix the dressing ingredients in a small bowl.
  5. Once the quinoa had cooled, add the vegetables.
  6. Pour the dressing over the quinoa and veggies. Toss to coat.
  7. Serve immediately or place in the refrigerator to keep cool until you do serve it.
Add time to let the quinoa cool.

Don’t worry, I found lots of rice and beans in my pantry inventory, so I won’t make my family live on quinoa forever.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. My family loves broccoli salad. Adding quinoa was a really good idea. I’ve been looking for ways to use up that Costco-sized bag of quinoa in my freezer.

  2. I like quinoa, it is such a versatile and easy side dish. This looks great.

  3. Great idea! I make broccoli salad a lot, but it seems to lack ingredients (and we don’t eat bacon, so that means it hardly contains anything). I can’t wait to give this a try.

  4. Your broccoli and quinoa salad sounds so healthy and delicious! I really like the addition of the bacon for its lovely salty flavour and the pecans because they are my favourite :)

  5. I am a huge fan of quinoa in salad and this dish looks delicious! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  6. OMG sooooo good

  7. Love this recipe! The many uses for quinoa is just a great idea. I know that I can use it to make some recipes and meals for the week!! Let us see how it turns out!


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