This gluten-free broccoli quinoa salad recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam inspires others with her passion for creating healthy and delicious recipes on her website, Eat Good 4 Life.
As the weather warms up, I find it refreshing to make different types of salads for weeknight dinners. I like to have my lighter meal at night and salads are a great choice for that. Packed with flavor and nutrition, this broccoli quinoa salad makes a satisfying and delicious meal any day of the week.
Although this dish is vegetarian, it’s loaded with high-quality protein, thanks to quinoa. This gluten-free seed cooks up to a light, fluffy texture and behaves much like a grain. Considered a complete protein source, quinoa provides all nine essential amino acids. It also lends ample amounts of dietary fiber, which supports digestive health. An excellent source of protective antioxidants and energy-boosting iron, quinoa is truly a nutritional powerhouse.
I minced the broccoli to a rice-like consistency to be mixed with the quinoa. It was my first time making broccoli “rice” and I’m confident I’ll be using this technique to add broccoli seamlessly to other recipes in the future. Broccoli is a remarkable source of vitamins K and C, fiber, and potassium. Mixed with fresh cucumber and cherry tomatoes, this broccoli quinoa salad could easily become one of your favorite new ways to eat veggies. Next time I make this salad, I’ll throw in some chopped carrots and onions to mix things up.
For a bit of crunch, I tossed in pumpkin seeds, which are high in protein, fiber, omega-3 fatty acids, iron, zinc and magnesium. This combination of nutrients fills you up, while supporting heart health, boosting the immune system and reducing inflammation levels. If you’d like, add your own favorite nuts and seeds to this salad. Dried cranberries or cherries would make a nice touch, too. The olive oil, Dijon mustard andvinegar dressing brings all of the ingredients together with a delicious, tangy sauce.
Make a batch at the start of your week and pack the leftovers for work or school. This healthy combination of ingredients is sure to keep you energized and satisfied. I’m sure you’ll enjoy this fresh and flavorful broccoli quinoa salad!
Broccoli Quinoa Salad Recipe {Gluten-Free}
Ingredients
- 12 oz fresh broccoli
- 2 cups Quinoa, uncooked
- 1 large cucumber, cubed
- 6 oz cherry tomatoes, diced
- 1/3 cup Raw Pumpkin Seeds
- 1/4 tsp sea salt
- A pinch of black pepper
Salad
- 1/4 cup Dijon mustard
- 3 tbsp vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp maple syrup
Dressing
Instructions
- To cook the quinoa, combine one part quinoa with two parts water or broth. Bring the mixture to a boil over the stove top. Once it has reached a boil, reduce the heat and let it simmer for 15-20 minutes. Alternatively, you can cook the quinoa in a rice cooker. Set aside and let cool.
- In a small mixing bowl, add the dressing ingredients and whisk them together thoroughly.
- Place the broccoli in your food processor and pulse for 10-15 seconds until minced. Transfer this mixture to a microwave-safe bowl and microwave on high for 2-3 minutes. Transfer the broccoli to a large mixing bowl.
- Add the cooked quinoa, cubed cucumber, diced tomatoes and pumpkin seeds to the large mixing bowl. Add the dressing, salt and black pepper and combine. Refrigerate for at least 2 hours before serving.
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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, ofEat Good 4 Life.
6 Responses to “Broccoli Quinoa Salad Recipe {Gluten-Free}”
Debbie Reutherquinoa and broccoli salad looks great; but I do not have a microwave. How do I cook broccoli after food processor?
Give me more recipes using Quinoa; daughter is vegan.
- Meghan Remedios
Hi Debbie – In that case, we recommend first steaming the broccoli, and then mincing it in your food processor.
We have a handful of delicious quinoa recipes! Here are some great ones to start: quinoa tabbouleh salad, healthy quinoa fritters, and quinoa veggie wraps. 🙂
Jesse SumrakHey!
Thanks for the great post. My wife and I tried this and LOVED it, so I decided to include a link to the recipe in my blog post on healthy snacks.
Here is the link if you’re interested: http://www.falloutfitness.com/30-healthy-snacks-survival-nutrition/
Thanks for the great post! I loved Quinoa Salad now 🙂
- Meghan Remedios
Hi Jesse! We’re so happy to hear that you and your wife enjoyed this recipe. Glad to get you hooked on quinoa salads – they’re awesome and healthy! Also, thanks for sharing our recipe on your blog 🙂
TeresaMade this last night. Had it for lunch today with shrimp. The only change I made was that I added chopped scallions. The dressing makes the dish. Definitely a keeper.
- Meghan Remedios
Hi Teresa, those sound like delicious additions to the recipe! Glad you enjoyed it 🙂
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