Imagine a dish that's not just a salad, but a nutritional powerhouse that transforms boring healthy eating into a culinary adventure! This Creamy Broccoli Quinoa Salad is about to become your new obsession - packed with protein, bursting with flavor, and so creamy you won't believe it's actually good for you. Whether you're a health enthusiast, a busy professional, or someone looking to add more delicious plant-based meals to your repertoire, this recipe is your ultimate game-changer.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free, Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups broccoli florets
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 cup nutritional yeast
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve vibrant color.
- In a small mixing bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper to create a creamy dressing.
- Once quinoa has cooled to room temperature, drain broccoli and pat dry with paper towels.
- In a large serving bowl, combine cooked quinoa, steamed broccoli florets, and nutritional yeast. Gently fold ingredients together.
- Pour tahini dressing over the quinoa and broccoli mixture, stirring to ensure even coating.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Chill salad for 30 minutes to allow flavors to meld before serving. Can be served cold or at room temperature.
Tips
- Rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- For maximum flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty taste.
- Use an ice bath for broccoli to stop the cooking process and maintain that vibrant green color and crisp texture.
- Let the quinoa cool completely before mixing to prevent the dressing from becoming watery.
- For extra protein, consider adding roasted chickpeas or toasted nuts as a crunchy topping.
- The salad tastes even better after chilling for a few hours, allowing flavors to develop, so it's perfect for meal prep!
- If you don't have nutritional yeast, you can substitute with grated parmesan (for non-vegan version) or additional herbs.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
