Broccoli and Quinoa Salad Recipe
This Broccoli and Quinoa Salad with Lemon Tahini Dressing is a refreshing, protein-packed dish featuring nutty quinoa, crunchy broccoli, creamy feta, and hearty chickpeas. Tossed in a rich, tangy lemon tahini dressing, this salad is bursting with Mediterranean-inspired flavors while remaining light and wholesome.
It’s a perfect meal prep option, side dish, or vegetarian main course, offering a balance of fiber, plant-based protein, and healthy fats. Serve it chilled or at room temperature for a simple, nourishing meal.
Ingredients
For the Salad:
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 2 cups broccoli florets, lightly steamed or blanched
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup walnuts or almonds, toasted and chopped
- ½ cup crumbled feta cheese
For the Lemon Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 tablespoon maple syrup or honey
- 2-3 tablespoons warm water (to thin)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Step-by-Step Instructions
1. Cook the Quinoa
In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 12-15 minutes until all the liquid is absorbed. Fluff with a fork and let it cool.
2. Prepare the Broccoli
Lightly steam or blanch the broccoli florets for 2-3 minutes, just until they turn bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
3. Make the Lemon Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, lemon zest, garlic, maple syrup (or honey), salt, and black pepper. Gradually add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
4. Assemble the Salad
In a large bowl, combine the cooked quinoa, broccoli, chickpeas, red onion, parsley, and toasted nuts. Drizzle the dressing over the top and toss gently to coat everything evenly.
5. Add the Finishing Touches
Sprinkle with crumbled feta cheese and toss lightly. Serve immediately or chill for 30 minutes to allow the flavors to meld.
Cooking Tips & Notes
Getting the Best Texture
- Fluff the quinoa with a fork after cooking to keep it from clumping.
- Blanch the broccoli briefly to keep it crisp and vibrant.
Customizing the Salad
- Swap chickpeas for white beans or edamame for variety.
- Use goat cheese or vegan feta instead of regular feta.
- Add avocado, cucumber, or roasted sweet potatoes for extra texture.
Make-Ahead & Storage Tips
- Store in an airtight container in the fridge for up to 4 days.
- Keep the dressing separate if making ahead to prevent sogginess.
Serving Suggestions
- Serve with grilled chicken or tofu for added protein.
- Enjoy with pita bread and hummus for a Mediterranean-inspired meal.
- Pair with a side of roasted vegetables or a fresh fruit salad for a balanced plate.
This Broccoli and Quinoa Salad with Lemon Tahini Dressing is fresh, nourishing, and full of flavor—perfect for any meal. Enjoy!
