This Quinoa Broccoli Salad is easy to make, perfect for parties, great for meal prep at the beginning of the week, and is 100% vegan! This hearty salad is nutritious and will keep you fueled. If you are bored of the same old salad, mix it up and give this one a try! The vegan dill dressing is the showstopper of this dish to truly make it so fresh-tasting and delicious! If you love this grain salad, try my Vegan Tuna Pasta Salad, Vegan Mediterranean Couscous Salad, or Meal Prep Orzo Salad next!
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Notes on Ingredients
- Quinoa: This recipe calls for dry, white quinoa. You can use tri-color or red quinoa. You could also use another grain like rice, farro, or couscous.
- Macadamia Milk: Use any non-dairy milk of choice (almond, soy, coconut, etc).
- Pomegranate Seeds: I get pomegranate seeds from my grocery store in the prepared and chopped fruit section. You can also buy a whole pomegranate and scoop out the seeds. If you can find pomegranate seeds, finely diced strawberries would be yummy!
- Cashews: Be sure to use raw cashews without any added oil or sugar.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Quinoa Broccoli Salad?
- Cook the quinoa and let it cool.
- Dice sweet potatoes into small cubes and roast in the oven with olive oil, salt, and pepper for 25 minutes.
- Chop the cucumbers, broccoli, and prep the pomegranate seeds (if they need shelled).
- Make the dressing. Add all of the dressing ingredients to a high-speed blender then blend until completely smooth.
- Into a large bowl, add the quinoa, sweet potato, cucumber, broccoli, almonds, and pomegranate seeds. Pour the dressing overtop and mix to combine well.
- Store in a container in the fridge for up to 5 days.
- Step 1: First, cook the sweet potato and quinoa, and prep and chop the veggies.
- Step 2: Then, in a high-speed blender, add the dressing ingredients and blend.
- Step 3: Add all of the salad ingredients to a large bowl and pour the dressing over top.
- Step 4: Finally, toss thoroughly to combine, serve, and enjoy!
Commonly Asked Questions
Store in an airtight container in the fridge for up to 5 days.
Yes! Quinoa Broccoli Salad is naturally gluten-free, just be sure to use certified gluten-free quinoa to avoid cross-contamination.
Pomegranate seeds are typically in the prepared/chopped fruit section. You can also buy a whole pomegranate and scoop out the seeds. If you can find pomegranate seeds, finely diced strawberries or even blueberries would be yummy!
For a nut-free dressing, I recommend making this hemp-seed ranch instead!
Pair it with a protein like pan-fried tofu slices or tempeh and Roasted Root Vegetables. For dessert, try my Vegan Tahini Blondies.
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Extra Helpful Tips
- Cut your broccoli into tiny bite-sized pieces to avoid huge chunks. Using a veggie chopper can be helpful.
- Feel free to use any type of quinoa or grain you like! Rice or farro would work great.
- Meal prep this salad at the beginning of the week to have for lunches and dinners! No need to reheat, this salad is best eaten cold.
- Make a double batch of dressing and use the leftovers for veggie-dipping and salads throughout the week.
- Soak the cashews in hot water for 10 minutes to soften them before blending, yielding a creamier dressing!
How to Store
Store in an airtight container for up to 5 days. When it’s time to eat, no need to reheat!
If you tried this Quinoa Broccoli Salad or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Quinoa Broccoli Salad (with creamy dill dressing!)
Equipment
- 1 pot medium
- 1 knife
- 1 serving bowl large
Ingredients
- 1 cup quinoa dry, yields 4 cups cooked
- 1 cup broccoli finely chopped
- 1 cup cucumbers diced
- 2 cups sweet potato diced and roasted
- ¾ cup pomegranate seeds
- ½ cup almonds sliced sliced
- Dressing
- 1 ¼ cup macadamia milk or any plain nondairy milk
- 1 cup cashews raw
- 1 cup dill fresh
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- Cook the quinoa according to package instructions and let it cool.
- Dice sweet potatoes into small cubes and roast in the oven with olive oil, salt, and pepper for 25 minutes. To save time, you can microwave sweet potato in a microwave safe bowl for 5-10 minutes.
- Chop the cucumbers and broccoli and prep the pomegranate seeds (if they need shelled).
- Make the dressing. Add all of the dressing ingredients to a high-speed blender then blend until completely smooth. If you don’t have a high-speed blender like a Vitamix, soak the cashews in hot water for 10 minutes to soften them before blending.
- Into a large bowl add the quinoa, sweet potato, cucumber, broccoli, almonds, and pomegranate seeds. Pour the dressing over and mix to combine well.
- Store in a container in the fridge for up to 5 days.
Anira says
I am genuinely in love with this Recipe, my family is Anit- salad team, you could say, and they actually had this salad and liked it as a meal, which is a very big healthy achievement for me and of course your Recipe, thank you so much for inspiring me to eat healthily and giving so many vegan options to go plant-based. I enjoyed the salad yet again.
Danielle Brown says
I am so glad!
Jennifer says
I asked before what to replace cashews with. Maybe it didn’t post.
Danielle Brown says
hemp seeds!
Tesi says
This is heavenly! Definitely worth a try. I’ve tried a couple of your recipes and so far they’ve ALL be exquisite! Thank you so much for sharing your talent
Tesi says
This is heavenly! Definitely worth a try. I’ve tried a couple of your recipes and so far they’ve ALL be exquisite! Thank you so much for sharing your talent
Debbie says
Where do I find nutrition info for each recipe?
Nic says
I don’t think she posts them. I wish she would because I need them as well.
yup says
so 10-15 minutes to cook quiona is LESS than 20 plus minutes for the oven bake?
Leanne says
Loved this recipe. I really loved the dressing too. I switched out the pomegranate seeds for golden raisins. I love how this can also be a meal. Thank you for sharing your talent with us.
Emily says
What are the nutritional values for this?
Margaret Lejeune says
I loved the crunchy texture! This salad was so full of flavor. Thank you for your awesome recipes.
Linda says
Will frozen broccoli work for this recipe?
AD says
The dill dressing made it super tasty! I loved the salad, thank you for sharing!
Sarah L. says
This recipe was phenomenal. I’m normally not in love with dill, but the pictures looked so compelling – and I love the other ingredients enough – that I thought I would give it a try. It was fabulous. Like, INCREDIBLE. In my opinion, it is 8 servings as a side dish and 4 servings as a main meal. I would make this without hesitation as a contribution to a potluck or as a meal for guests. Yumriffic.
Holly Murphy says
Wow. Just wow!! Been eyeing your recipes for so long. Saving a bunch of them….so this is my first recipe of yours!
First time making a dressing with raw cashews as well! why haven’t I realized how awesome this is earlier!!! Used oat milk…white quinoa
Just awesome.
Kristyn says
Incredibly tasty! Another new go-to lunch during the workweek. The homemade ranch is delicious (though a little runny compared to the creamier versions in store). Recommend dried cranberries as a sub for pomegranate seeds if you can’t find them. Former full-time carnivore now thoroughly enjoying meat-free lunches, courtesy of HGK!
Gayle says
Love the ingredients and the creamy dill dressing!
Emily says
I am not vegan myself but try to eat more veggies. I must say I was a bit sceptical at first with a lot of ingredients I don’t usually eat. But I absolutely love it!
Taylor From HealthyGirl Kitchen says
So glad you loved it!!
Ginette says
A variety of flavours that all hit with creamy dill dressing. Delicious.
Nicki Slater says
I have made this salad for 2 different group gatherings and both times everyone has asked for the recipe.
Very easy and great made the day before as flavours just enhance.
Is definitely going to be my go to for this summer!
Taylor says
Hi! Taylor from team HealthyGirl here!
So glad everyone loved it! Thanks for making and sharing with friends. 🙂
Sabrina says
I’m obsessed with this recipe! This is the first recipe I’ve made from your site and I’m already hooked. I couldn’t find macadamia milk so I substituted almond milk and the dressing was still to die for. This has the perfect combination of sweet and earthy. Can’t wait to try more recipes! Thanks so much.
Sheri says
This looks amazing and can’t wait to try it! I’m not crazy about dill. Is there anything else you would suggest that would make a good substitute? Thank you!
Taylor From HealthyGirl Kitchen says
Hi! You can use a different herb like parsley or cilantro depending on your preferred flavor preference.
Jordan Stacy says
This quinoa broccoli salad is bursting with flavor and makes for the perfect meal prep salad! I love to make this to have for easy lunches for the whole week.