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 yoghurt 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
- 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
- 1 cup mayonnaise
- 2 tablespoons balsamic vinaigrette (I used Annie’s Naturals because it is gluten free)
- 3 tablespoons honey
- 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 to keep cool until you do serve it.
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:
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.
I like quinoa, it is such a versatile and easy side dish. This looks great.
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.
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 🙂
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!
OMG sooooo good
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
I LOVE broccoli salad and can’t wait to try this recipe! Thanks so much 🙂
YUM! I have all of these ingredients right now. I am always looking for new salad/dinner recipes. Thanks for sharing!
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.
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!!
Yes, you can make it the day before.