Quinoa Broccoli Salad (with creamy dill dressing!)
Crunchy, fresh, nutritious quinoa broccoli salad is the perfect plant-based lunch. The creamy dill dressing is the best part, made with cashews and fresh dill.
Servings 4
Calories 539kcal
Cost $13
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.
Notes
Cut your broccoli into tiny bite-sized pieces to avoid huge chunks.
Feel free to use any type of quinoa or grain you like! Rice or farro would work great.
Store in the fridge for up to 5 days. It gets even better as the salad soaks up the dressing.
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!
Nutrition
Calories: 539kcal | Carbohydrates: 65g | Protein: 19g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 691mg | Potassium: 1159mg | Fiber: 10g | Sugar: 12g | Vitamin A: 10800IU | Vitamin C: 44mg | Calcium: 231mg | Iron: 6mg
