Broccoli and Quinoa Salad
Broccoli and Quinoa Salad is a vibrant, nutrient-packed salad featuring fluffy quinoa, crisp broccoli, and shredded red cabbage tossed in a creamy, savory tahini dressing. This easy, plant-based dish is perfect for healthy meal prep or as a crowd-pleasing side for your favorite main courses.
Equipment
- large salad bowl
- small mixing bowl
- whisk or fork
- cutting board
- chef's knife
- salad tongs or large spoons
As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!
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
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.
Nutrition
Calories: 274kcalCarbohydrates: 28gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 28mgPotassium: 426mgFiber: 5gSugar: 2gVitamin A: 373IUVitamin C: 36mgCalcium: 67mgIron: 3mg
Tried this recipe?Let us know how it was!