This Quinoa Broccoli Salad with a creamy dressing is made with 6 simple ingredients that when combined together create the most delicious salad! This salad is naturally vegan and gluten-free.
This Quinoa and Broccoli salad is a delicious refreshing lunch that can be enjoyed at home or on the go! I like to make a bigger batch and keep it in an airtight container for 2-3 days!
Top tip: If you want the salad to store well in the fridge, keep the dressing separate from the salad and only dress the salad when you serve it.
Ingredients (serves 3-4)
2 cups cooked quinoa (I like to cook mine in vegetable stock)
1 head of broccoli, cut into florets
2 cups shredded kale
1 cup cherry tomatoes, halved
1/2 jar roasted red peppers
1/2 cup pumpkin seeds
1/2 cup soaked cashews
Juice of 1 lemon
1 tbsp apple cider vinegar
1 tsp mustard
Salt & pepper
1/4 cup filtered water
Cut the broccoli into florets and steam for 10 minutes until just cooked. Meanwhile chop the cherry tomatoes in half, and cut the red peppers into small chunks and add to a bowl. Add the cooked quinoa and give it a good mix. Once the broccoli is cooked, transfer to a food processor and blitz a few times, until rice consistency. Add the chopped broccoli to the quinoa mix and stir well. Steam the chopped kale for a few minutes until soft, and add to the salad.
For the dressing, add all the ingredients to a blender. You may want to add a bit more water until you get your desired consistency. Pour the dressing over the salad and mix well (I also like to drizzle any leftover dressing over the top)
Serve the salad in a bowl for a light and refreshing lunch or as a side alongside some fish, tofu or beetroot burgers.