Zesty Quinoa and Broccoli Spoon Salad

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I’ve always loved finding new ways to make lunch more interesting. Salads are great, but sometimes the same old lettuce-based recipes can get a bit boring. That’s when I started playing around with quinoa – it’s filling enough to keep me going through the afternoon, but light enough that I don’t feel sluggish after eating.

This quinoa and broccoli spoon salad has become my go-to lunch option. I usually make a big batch on Sunday when I’m already in the kitchen prepping for the week. It keeps well in the fridge, and I can quickly scoop out what I need each day. Plus, it’s the kind of dish that actually tastes better after the flavors have had time to mix together.

Want something that works both hot or cold? This is it. Need a side dish that can handle sitting out during a potluck? Done. I’ve even packed it for picnics and beach days, and it always holds up perfectly.

What Kind of Quinoa Should I Use?

For this salad, you can use any variety of quinoa – white, red, or black – they’ll all work great and each brings something different to the table. White quinoa tends to have the mildest, fluffiest texture and is probably the most common type you’ll find at the store. Red and black quinoa have a slightly crunchier texture and nuttier flavor, which can add an interesting twist to your salad. Just remember to rinse your quinoa well before cooking (unless it’s pre-rinsed) to remove the bitter coating called saponin. When cooking, use a 2:1 ratio of water to quinoa and simmer for about 15-20 minutes until the little spiral-like germ separates from the seed.

Options for Substitutions

This salad is super adaptable and you can make several swaps based on what you have in your kitchen:

• Quinoa: You can swap quinoa with other grains like farro, bulgur, or brown rice. Just cook according to package instructions and cool before using.
• Broccoli: Feel free to use cauliflower instead, or try a mix of both. You could also use Brussels sprouts (shaved or chopped) for a different twist.
• Sharp cheddar: Any firm cheese works well here – try Gruyere, Gouda, or even crumbled feta for a different flavor profile.
• Pecans/almonds: Any nuts will do! Try walnuts, pistachios, or even sunflower seeds if you need a nut-free option.
• Dried cranberries: Other dried fruits like raisins, chopped apricots, or dried cherries work just as well.
• Apple cider vinegar: White wine vinegar or regular white vinegar plus a tiny pinch of sugar can replace the apple cider vinegar.
• Honey: Maple syrup or agave nectar make good substitutes if you want to make this vegan.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing quinoa salad is not rinsing the quinoa before cooking, which can leave a bitter, soapy taste from its natural coating called saponin – give it a thorough rinse in a fine-mesh strainer until the water runs clear. When cooking broccoli, many people overcook it until it’s mushy and dark green; instead, blanch it briefly in salted water just until bright green and tender-crisp, then immediately plunge it into ice water to stop the cooking process. Another common error is adding the dressing while the quinoa is still hot, which will cause it to absorb too much and become heavy – let your quinoa cool completely before mixing with other ingredients and dressing. For the best texture and flavor development, try making this salad at least an hour before serving to let the flavors meld together, and always taste for seasoning right before serving since chilled foods often need a bit more salt.

What to Serve With Quinoa and Broccoli Salad?

This hearty quinoa and broccoli salad works great as a main dish, but it’s also perfect as a side for simple grilled proteins. Try serving it alongside some grilled chicken breast or baked salmon – the nutty quinoa and tangy dressing complement these proteins really well. For a vegetarian meal, you could add some crispy roasted chickpeas on top or serve it with a warm bowl of butternut squash soup. Since this salad already has lots of texture and flavors going on, I like to keep the accompaniments pretty simple and let the salad be the star of the show!

Storage Instructions

Keep Fresh: This quinoa and broccoli spoon salad is perfect for meal prep! Pop it in an airtight container in the fridge, and it’ll stay fresh for up to 5 days. The flavors actually get better as they mingle together, making it taste even better the next day.

Make Ahead: Want to prep this in advance? Cook the quinoa and chop the broccoli up to 2 days ahead. Store them separately in the fridge, then toss everything together with the dressing when you’re ready to serve. The apple is best cut just before serving to prevent browning.

Pack: This salad travels really well for lunch boxes or picnics. If you’re packing it for later, consider putting the dressing in a separate container and adding it just before eating. This keeps everything nice and crisp, especially the nuts and apple pieces.

Preparation Time	15-20 minutes
Cooking Time	5-10 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 35-45 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 3 cups cooked quinoa
• 1 lemon
• 1 large batch of broccoli (approximately 1½ pounds)
• 1 medium tart and crunchy apple
• 4 ounces sharp cheddar cheese
• ¾ cup toasted pecans or almonds, roughly chopped
• ½ cup dried cranberries
• Salt to taste
• Freshly ground black pepper to taste
• 3 tablespoons olive oil
• 3 tablespoons dijon mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar

Step 1: Prepare and Parboil the Broccoli

Start by bringing a medium pot of water to a boil on high heat and season it aggressively with salt.

While the water is heating up, separate the broccoli head from the stem using a sharp knife.

Trim off the dry end of the broccoli stem and discard it.

Peel the stem and cut it into ½-inch planks.

Cut the head into large florets.

Once the water is boiling, parboil the broccoli until it’s just fork tender, which should take about 3 minutes.

Drain the broccoli and shock it twice in cold water to stop the cooking process.

Reserve the prepared broccoli for later use.

Step 2: Prepare the Dressing

Grate the zest of a lemon into a large bowl and then cut the lemon in half.

Add your chosen dressing ingredients to the bowl along with the juice from half of the lemon.

Whisk everything together until well combined.

Season the dressing with salt and pepper to taste.

Step 3: Combine Ingredients

Finely chop the parboiled broccoli and add it to the bowl with the dressing.

Next, core and finely chop the apple and grate or finely chop the cheese of your choice.

Add both the apple and cheese to the broccoli and toss everything together to ensure an even coating of the dressing.

Step 4: Add Remaining Ingredients and Final Seasoning

Incorporate the quinoa, pecans, and cranberries into the bowl with the broccoli mixture.

Toss everything together until well combined.

Taste the mixture and adjust the seasoning with additional salt, pepper, and lemon juice as needed to suit your preferences.

Step 5: Serve

Your apple, broccoli, and quinoa salad is now ready to serve.

Enjoy this refreshing and flavorful dish as a healthy side or light main dish!