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quinoa broccoli salad

Quinoa Broccoli Salad (with creamy dill dressing!)

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 minutes
Total Time 20 minutes
Servings 8 servings


  • 1 cup quinoa yields 4 cups when cooked
  • 1 cup finely chopped broccoli
  • 1 cup diced cucumbers
  • 2 cups diced roasted sweet potato
  • 3/4 cup pomegranate seeds
  • 1/2 cup sliced almonds

Creamy Dill Dressing

  • 1 1/4 cup macadamia milk I use Milkadamia
  • 1 cup raw cashews
  • 1 cup fresh dill
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tsp salt
  • 1 tsp garlic
  • 1/4 tsp pepper


  • 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.