Forget boring sides—this Broccoli and Quinoa Salad is the vibrant, nutrient-packed dish your dinner rotation needs. Not only is it incredibly easy to prep, but it's also loaded with plant-based protein, fiber, and antioxidants, making it a healthy powerhouse that your family will actually ask for seconds of!
This Broccoli and Quinoa Salad is the exact recipe that finally won my family over to the quinoa side. Between the creamy tahini dressing and the satisfying crunch of pumpkin seeds, it transforms a simple grain into a flavorful dish that even my pickiest eaters actually enjoy.
Making this vibrant Quinoa and Broccoli Salad couldn't be easier, especially since you can use precooked quinoa to save time. Simply toss your fresh broccoli and crunchy red cabbage together in a large bowl, then fold in the quinoa until perfectly combined. Drizzle that creamy tahini dressing over the top, and you’ve got a restaurant-quality side dish ready in minutes.
This versatile salad is a total winner because it pairs beautifully with almost any main course, from grilled chicken to meatloaf. Its hearty texture and savory flavor profile make it a satisfying companion for busy weeknight dinners, like Zucchini Taco Boats, or weekend BBQ Chicken Sliders.
Plus, it holds up so well in the fridge that it’s the perfect make-ahead option for your weekly meal prep (and it actually tastes better the longer it sits!).
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🥘Ingredients
- precooked quinoa - this serves as the hearty, protein-packed base of the salad; its mild, nutty undertones perfectly absorb the flavors of the dressing (you can buy microwaveable quinoa to save time)
- broccoli florets - these add a refreshing, earthy crunch and a boost of green nutrients; their texture holds up beautifully, even if the salad is prepared in advance
- shredded red cabbage - beyond adding a stunning pop of color, the cabbage provides a crisp, peppery bite that balances the softer grain (I often buy this pre-shredded)
- tahini dressing - this rich and creamy component ties everything together; its savory, sesame-based profile adds a depth of flavor that makes the vegetables sing; make my easy recipe or find it in Walmart or Whole Foods
- salt & pepper - to taste
- raw pumpkin seeds - these add an extra layer of crunch and a delicate, nutty finish while providing a boost of healthy fats and minerals (plus kids love them!)
See recipe card for quantities.
🔪Instructions
- Step 1: Make the tahini dressing if not using store-bought.
- Step 2: Add precooked quinoa, broccoli florets, and red cabbage to a large salad bowl; toss.
- Step 3: Drizzle on the tahini dressing and mix thoroughly; add salt and pepper to taste.
- Step 4: Just before serving, fold in half of the pumpkin seeds; mix. Sprinkle the remaining on top.
Hint: While you can enjoy this broccoli quinoa salad right away, it tastes better when the flavors have a chance to meld together in the fridge for a minimum of 1 hour.
📖Variations
- Mediterranean Twist - replace the red cabbage with halved cherry tomatoes and sliced Kalamata olives; top with crumbled feta cheese and fresh parsley
- Warm Asian-Style Char - roast or pan-sear your broccoli and red cabbage until slightly charred; stir in shelled edamame; exchange the pumpkin seeds for toasted peanuts or cashews
- Sweet and Crunchy Power Salad - add a handful of dried cranberries or raisins; swap the pumpkin seeds for toasted slivered almonds or sunflower seeds
See my Broccoli Crunch Salad recipe for another fresh salad that's perfect for potlucks and is kid approved!
🍽Equipment
- large salad bowl
- small mixing bowl or jar
- whisk or fork
- chef’s knife and cutting board
- salad tongs or large spoons
- measuring cups and spoons
🍶Storage
Store this broccoli and quinoa salad in an airtight container in the refrigerator for up to 3-4 days. For the best texture, keep the pumpkin seeds in a separate small container and sprinkle them on just before serving to maintain that satisfying crunch.
This salad actually tastes even better the next day after the flavors from the tahini dressing have had a chance to meld with the hardy vegetables. However, I do not recommend freezing this dish, as the fresh broccoli and cabbage will lose their crisp bite once thawed.
💭Top tips
If you cook quinoa on the stovetop as I often do, you'll want to do the following:
- Before cooking, use a fine-mesh strainer to rinse the grains under cold water to remove the natural saponin coating, which can otherwise leave your salad with a bitter or soapy taste.
- Once fully cooked and the water is absorbed, remove the pot from the heat and let it sit covered for 10 minutes before fluffing with a fork to ensure the texture is consistent throughout.
🗨️FAQ
While you can use frozen broccoli in a pinch, it’s best to blanch it briefly
or roast it first. Frozen broccoli tends to be much softer once thawed, which can make the salad lose its signature earthy crunch. If you do use frozen, make sure to pat it completely dry after thawing to prevent the salad from becoming soggy.
It's a matter of preference! Many people enjoy raw broccoli for its maximum crunch and nutrient density. However, if you prefer a milder flavor and a "bright green" look, you can briefly blanch the florets in boiling water for 30–60 seconds. Just be sure to plunge them into an ice bath immediately after to stop the cooking and keep them crisp-tender.
While quinoa is a complete protein containing all nine essential amino acids, you can make this salad even more filling by adding extra protein sources, like chickpeas or white beans, and/or grilled chicken (one of our favs). You can also add diced avocado and toasted almonds.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Broccoli and Quinoa Salad:
📋Recipe
Broccoli and Quinoa Salad
Equipment
- large salad bowl
- small mixing bowl
- whisk or fork
- cutting board
- chef's knife
- salad tongs or large spoons
Ingredients
- 3 cups cooked quinoa
- 2 cups broccoli florets chopped into bite-sized pieces
- 1 cup shredded red cabbage I often use bagged pre-shredded
- ½ cup tahini dressing make my easy recipe or buy this from Walmart or Whole Foods
- salt & pepper to taste
- ½ cup raw pumpkin seeds divided
Instructions
- Add cooked quinoa, broccoli, and red cabbage to large salad bowl; toss.
- Drizzle on the tahini dressing; gently mix; sprinkle salad with salt & pepper to taste.
- For best flavor, cover and refrigerate for a minimum of 1 hour.
- Just before serving, fold in ¼ cup pumpkin seeds; sprinkle remaining on top.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Heidi says
I love the fun texture of the pumpkin seeds and cabbage... and your homemade tahini dressing is simply outstanding. That dash of Aleppo pepper is the perfect way to make everyones taste buds sing with delight!
Kitchen Ready Betty says
Hi Heidi! I'm so thrilled you enjoyed the crunch of the pumpkin seeds and cabbage in this Broccoli and Quinoa Salad. 🥦 The homemade tahini dressing really is the star, and that pinch of Aleppo pepper adds such a unique, subtle heat that ties the whole healthy salad together. If you love that dressing, it’s also fantastic drizzled over roasted sweet potatoes! Thanks for the 5-star review!