Colorful, healthy and delightfully crunchy, this easy broccoli quinoa salad works as a satisfying main or a vibrant side. A creamy tahini dressing and juicy golden raisins tie everything together. Dairy-free, gluten-free and vegan.

Bright, fresh and full of texture, this crunchy broccoli quinoa salad brings cheerful color and balanced flavor to the table. It’s been a favorite lately because it’s easy to make, stores well and adapts to many serving options.

Protein-rich quinoa, crisp-tender broccoli, crunchy red cabbage and walnuts, plus sweet golden raisins — all finished with a slightly creamy tahini dressing.

Serve it on its own as a light main, pair it with grilled protein, or use it as a colorful side for weeknight meals and gatherings.

Tips & Tricks For This Broccoli Quinoa Salad

1. Cut broccoli into bite-sized florets so each forkful has a good mix of textures and flavors.
2. Sauté the broccoli just until crisp-tender. Overcooking softens the crunch that makes this salad so appealing.
3. The dressing gets a touch of creaminess from tahini. If you haven’t used tahini before, it blends nicely with the other ingredients for a balanced, mild flavor.
4. This salad stores well fully assembled, making it a great make-ahead option. Note that the dressing mellows a bit over time; if you prefer a brighter flavor, store the dressing separately and toss just before serving.

Crunchy Broccoli Quinoa Salad

Yield:
about 6 servings, as a side

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Colorful, healthy and delightfully crunchy, this broccoli quinoa salad is a versatile dish with a creamy tahini dressing and sweet golden raisins. Perfect for make-ahead lunches or as a side at dinner.

Ingredients

For the salad:

• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 5 cups bite-sized broccoli florets
• ¼ teaspoon salt
• 1 cup thinly sliced red cabbage
• ½ cup golden raisins (or regular)
• ½ cup raw walnuts, chopped

For the dressing:

• ¼ cup olive oil
• 2 tablespoons tahini
• 1 tablespoon pure maple syrup
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• Pinch of pepper

Instructions

For the salad:

1. Add the quinoa and vegetable broth to a medium saucepan. Bring to a boil, then cover, reduce heat and simmer about 15 minutes, until the broth is absorbed.
2. Turn off the heat and let sit covered for 5 minutes. Fluff quinoa with a fork, transfer to a large bowl and let cool about 10 minutes.
3. While the quinoa cools, heat 2 tablespoons olive oil in a large non-stick skillet over medium. Add the shallot and garlic and cook about 2 minutes until softened. Add broccoli and ¼ teaspoon salt and cook 3–4 minutes until crisp-tender. Remove from heat.
4. To the cooled quinoa, add the broccoli mixture, red cabbage, raisins and chopped walnuts. Toss to combine.

For the dressing:

1. In a small bowl whisk together the dressing ingredients: olive oil, tahini, maple syrup, lemon juice, ¼ teaspoon salt and a pinch of pepper. Pour over the salad and toss to coat. Taste and adjust seasoning if needed.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 431Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 294mgCarbohydrates: 47gFiber: 9gSugar: 14gProtein: 11g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only.