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Broccoli Quinoa Superfood Salad - Fresh, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.