Broccoli and Quinoa Salad

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:

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 for at least 2 hours to serve it chilled.

Printable Recipe for Broccoli and Quinoa Salad

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Broccoli and Quinoa Salad Recipe

An easy make-ahead broccoli salad with quinoa.

Course Salad

Cuisine American

Keyword Broccoli and Quinoa Salad Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 8

Calories 498kcal

Author Alea Milham

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

Calories: 498kcal | Carbohydrates: 37g | Protein: 9g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 314mg | Potassium: 467mg | Fiber: 5g | Sugar: 11g | Vitamin A: 385IU | Vitamin C: 53mg | Calcium: 56mg | Iron: 2mg

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:

How to Cook Quinoa

Quinoa and Avocado Salad

Southwest Quinoa Salad