Crunchy, fresh, nutritious quinoa broccoli salad is the perfect plant-based lunch. The creamy dill dressing is made with cashews and is dairy-free.
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
1cupquinoayields 4 cups when cooked
1cupfinely chopped broccoli
2cupsdiced roasted sweet potato
Creamy Dill Dressing
1 1/4cupmacadamia milkI use Milkadamia
1tsp dijon mustard
Cook the quinoa and let it cool. You need 1 cup uncooked quinoa (yields about 4 cups cooked).
Dice sweet potato into small cubes and roast in the oven in olive oil salt and pepper for 25 minutes or microwave in a microwave safe bowl for 5 minutes.
Chop the cucumbers, and broccoli and prep the pomegranate seeds if you didn't buy them pre-shelled.
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 up to 5 days
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.