Broccoli Quinoa Superfood Salad – Fresh, Bright, and Satisfying

This Broccoli Quinoa Superfood Salad brings together crisp veggies, fluffy quinoa, and a zesty lemon-tahini dressing you’ll want to pour on everything. It’s simple to make, loaded with texture, and packed with good-for-you ingredients. Serve it as a hearty lunch, a vibrant side, or a light dinner.

It’s equally great for meal prep and quick weeknights. If you’re looking for something fresh, wholesome, and genuinely tasty, this is it.

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Broccoli Quinoa Superfood Salad - Fresh, Bright, and Satisfying

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups broccoli florets, chopped small (about 1 small head)
• 1 cup shredded red cabbage
• 1 cup cherry tomatoes, halved
• 1 large carrot, grated or finely julienned
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/3 cup red onion, finely diced
• 1 avocado, diced (add just before serving)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional but great)
• 1/3 cup toasted pumpkin seeds (pepitas) or sliced almonds
• 1/4 cup tahini
• 3 tablespoons extra-virgin olive oil
• 1 large lemon, zested and juiced (about 3–4 tablespoons juice)
• 1 tablespoon maple syrup or honey
• 1 clove garlic, finely grated or minced
• 1–2 tablespoons water, to thin as needed
• 1/2 teaspoon kosher salt, more to taste
• Freshly ground black pepper, to taste

Instructions

• Cook the quinoa: Add rinsed quinoa and 2 cups water to a saucepan with a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer 15 minutes.Remove from heat, keep covered 5 minutes, then fluff with a fork. Let it cool slightly.
• Prep the broccoli: Chop florets small so they’re bite-size and crunchy. For extra tenderness, steam for 1–2 minutes, then rinse under cold water and pat dry.Raw also works if you like more crunch.
• Toast the seeds: Warm a dry skillet over medium heat. Add pumpkin seeds and toast 3–4 minutes, shaking the pan, until fragrant. Set aside to cool.
• Make the dressing: In a bowl, whisk tahini, olive oil, lemon zest and juice, maple syrup, and garlic.Add 1–2 tablespoons water until smooth and pourable. Season with salt and pepper. Taste and adjust—more lemon for brightness, more maple for balance, more salt if needed.
• Combine the salad: In a large bowl, add quinoa, broccoli, cabbage, tomatoes, carrot, chickpeas, red onion, parsley, and mint.Drizzle on about two-thirds of the dressing and toss gently to coat.
• Add finishing touches: Fold in toasted seeds and avocado. Add more dressing if you like. Taste and adjust salt, pepper, or lemon.
• Serve: Enjoy right away, or let it rest 10–15 minutes to meld flavors.It’s great warm, room temperature, or chilled.

What Makes This Recipe So Good

• Balanced flavors: Bright lemon, nutty quinoa, crunchy broccoli, and creamy avocado hit all the right notes.
• Meal prep friendly: Holds up well for a few days, especially if you keep the avocado and dressing separate until serving.
• Protein-packed and fiber-rich: Quinoa, chickpeas, and seeds make it filling without feeling heavy.
• Versatile: Works warm, room temp, or chilled—and plays well with add-ins like feta, chicken, or roasted sweet potatoes.
• Naturally gluten-free and vegan: No swaps needed unless you want to add cheese or meat.

Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups broccoli florets, chopped small (about 1 small head)
• 1 cup shredded red cabbage
• 1 cup cherry tomatoes, halved
• 1 large carrot, grated or finely julienned
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/3 cup red onion, finely diced
• 1 avocado, diced (add just before serving)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional but great)
• 1/3 cup toasted pumpkin seeds (pepitas) or sliced almonds

Lemon-Tahini Dressing:

• 1/4 cup tahini
• 3 tablespoons extra-virgin olive oil
• 1 large lemon, zested and juiced (about 3–4 tablespoons juice)
• 1 tablespoon maple syrup or honey
• 1 clove garlic, finely grated or minced
• 1–2 tablespoons water, to thin as needed
• 1/2 teaspoon kosher salt, more to taste
• Freshly ground black pepper, to taste

Optional add-ins: 1/2 cup crumbled feta, 1 cup roasted sweet potato cubes, grilled chicken, or dried cranberries.

Step-by-Step Instructions

1. Cook the quinoa: Add rinsed quinoa and 2 cups water to a saucepan with a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer 15 minutes.

   Remove from heat, keep covered 5 minutes, then fluff with a fork. Let it cool slightly.

2. Prep the broccoli: Chop florets small so they’re bite-size and crunchy. For extra tenderness, steam for 1–2 minutes, then rinse under cold water and pat dry.

   Raw also works if you like more crunch.

3. Toast the seeds: Warm a dry skillet over medium heat. Add pumpkin seeds and toast 3–4 minutes, shaking the pan, until fragrant. Set aside to cool.
4. Make the dressing: In a bowl, whisk tahini, olive oil, lemon zest and juice, maple syrup, and garlic.

   Add 1–2 tablespoons water until smooth and pourable. Season with salt and pepper. Taste and adjust—more lemon for brightness, more maple for balance, more salt if needed.

5. Combine the salad: In a large bowl, add quinoa, broccoli, cabbage, tomatoes, carrot, chickpeas, red onion, parsley, and mint.

   Drizzle on about two-thirds of the dressing and toss gently to coat.

6. Add finishing touches: Fold in toasted seeds and avocado. Add more dressing if you like. Taste and adjust salt, pepper, or lemon.
7. Serve: Enjoy right away, or let it rest 10–15 minutes to meld flavors.

   It’s great warm, room temperature, or chilled.

Storage Instructions

• Refrigerate: Store the salad (without avocado) in an airtight container for 3–4 days. Keep the dressing in a separate jar and add before serving for the best texture.
• Avocado: Add fresh just before eating. If storing, toss avocado with a little lemon juice and place on top of the salad, covered tightly.
• Make-ahead tips: Cook quinoa and prep veggies up to 2 days in advance.

  Toast seeds ahead and keep them dry to maintain crunch.

Benefits of This Recipe

• Nutrient-dense: Broccoli and cabbage deliver vitamins C and K, while quinoa brings complete protein and minerals.
• Heart-healthy fats: Olive oil, tahini, and avocado provide satisfying, wholesome fats.
• High fiber: Veggies, chickpeas, and seeds help keep you full and support digestion.
• Great for energy: Balanced macros—protein, complex carbs, and healthy fats—make it a steady, satisfying meal.
• Customizable: Easy to adjust for different diets, seasons, and what you have on hand.

What Not to Do

• Don’t skip rinsing quinoa: It removes bitterness from the natural saponins on the grains.
• Don’t overdress early: Add most of the dressing just before serving to keep the veggies crisp, especially if storing.
• Don’t leave broccoli in large chunks: Smaller pieces blend better and are easier to eat.
• Don’t forget to season: A little extra salt, lemon, or pepper can wake up the whole salad.
• Don’t add avocado too soon: It can brown and turn mushy if it sits too long.

Variations You Can Try

• Roasted version: Roast broccoli at 425°F (220°C) with olive oil, salt, and pepper for 15–18 minutes for a sweeter, nutty flavor.
• Mediterranean twist: Add cucumber, olives, and feta, and swap tahini dressing for a lemon-oregano vinaigrette.
• Autumn vibes: Mix in roasted sweet potatoes, dried cranberries, and toasted pecans.
• Extra protein: Add grilled chicken, baked tofu, or salmon. Sprinkle with hemp hearts for a boost.
• Herb swap: Use dill, basil, or cilantro instead of parsley and mint to change the flavor tone.
• Crunch upgrade: Replace pumpkin seeds with toasted almonds, pistachios, or sunflower seeds.
• Spice it up: Add a pinch of red pepper flakes to the dressing or a spoonful of harissa for heat.

FAQ

Can I use frozen broccoli?

Yes, but for the best texture, steam it just until bright green and crisp-tender, then pat it very dry. Frozen broccoli can release extra moisture, so keep pieces small and avoid overcooking.

What can I use instead of tahini?

Almond butter or cashew butter works well.

Thin with a little water and lemon juice to reach a pourable consistency. Flavor will change slightly but still tastes great.

Is this salad gluten-free?

Yes. Quinoa is naturally gluten-free, and the rest of the ingredients are, too.

Always check labels on tahini, spices, and seeds to be safe.

How do I make it nut-free?

Use pumpkin or sunflower seeds for crunch and avoid almond-based swaps. The base recipe with tahini is already nut-free.

Can I make it oil-free?

You can. Skip the olive oil and add a bit more water to the tahini dressing.

The texture will be slightly lighter but still creamy.

Does it work without chickpeas?

Definitely. Replace with edamame, white beans, or extra quinoa. You can also add tofu or chicken for protein.

How far in advance can I prep it?

You can prep most elements 2 days ahead.

Keep the dressing, salad base, and avocado separate. Toss everything together just before serving.

Final Thoughts

This Broccoli Quinoa Superfood Salad is simple, colorful, and genuinely satisfying. It’s the kind of dish you’ll make once and then keep in your regular rotation because it’s easy, flexible, and full of flavor.

Whether you pack it for lunch or serve it alongside dinner, it brings freshness to the table without a lot of fuss. Keep the dressing handy—you’ll want it for everything.