This Broccoli and Quinoa Salad Recipe is a delicious twist on broccoli salad!
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.
You can make the broccoli and quinoa salad recipe with any type of quinoa. I have made it with white quinoa, red quinoa(pictured below), and black quinoa. I like the visual contrast of the red or black quinoa, but they all taste great.
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 yogurt to create a low-fat dressing.
Broccoli and Quinoa Salad Recipe
Prep-Ahead Tip: You can make the quinoa ahead of time. You can also cook the bacon in advance and chop the vegetables, so you can quickly assemble the salad.
Make-Ahead Tip: You can make the salad the day before and let it chill overnight.
Ingredients:
1 1/2 cups quinoa
3 cups water
5 cups broccoli florets
1 medium apple, diced
1/2 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
Directions:
- 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.
- Place quinoa in the refrigerator to cool.
- While the quinoa is cooling cook the bacon and then crumble it.
- Mix the dressing ingredients in a small bowl.
- Once the quinoa had cooled, add the vegetables.
- Pour the dressing over the quinoa and veggies. Toss to coat.
- Serve immediately or place in the refrigerator for at least 2 hours to serve it chilled.
Printable Recipe for Broccoli and Quinoa Salad
Broccoli and Quinoa Salad Recipe
Ingredients
Salad Ingredients
- 1 1/2 cups quinoa
- 3 cups water
- 5 cups broccoli florets
- 1 medium apple diced
- 1/2 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
- 3 tablespoons honey
Instructions
- 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.
- Place quinoa in the refrigerator to cool.
- While the quinoa is cooling cook the bacon and then crumble it.
- Mix the dressing ingredients in a small bowl.
- Once the quinoa had cooled, add the vegetables.
- Pour the dressing over the quinoa and veggies. Toss to coat.
- Serve immediately or place in the refrigerator for at least 2 hours to serve it chilled.
Nutrition
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.
More Quinoa Recipes:
Mandy says
Have you made this the day before serving? How well would it save? I have an event that I need to make dishes ahead of time and I just wondered. Thanks!!
Alea Milham says
Yes, you can make it the day before.
Marie says
I love how easily this comes together! Hello this year’s Easter side dish! Thanks for sharing your recipe with us at Merry Monday this week.
Lauren says
YUM! I have all of these ingredients right now. I am always looking for new salad/dinner recipes. Thanks for sharing!
Lucinda Nutting says
I LOVE broccoli salad and can’t wait to try this recipe! Thanks so much 🙂
Kathia Pinto says
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!
#SITSblogging
Kathia
Veronica says
OMG sooooo good
Laura @ Gluten Free Pantry says
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!
April @ The 21st Century Housewife says
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 🙂
Elsa says
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.
Judy@Savoring Today says
I like quinoa, it is such a versatile and easy side dish. This looks great.
Cindy says
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.