Broccoli Quinoa Salad with Creamy Lemon Dressing
Broccoli Quinoa Salad with Creamy Lemon Dressing
A fresh, flavourful, and nutrient-packed dish perfect for any meal. With protein-rich quinoa, crunchy broccoli, and a creamy, tangy dressing, it’s both satisfying and wholesome. Whether you enjoy it as a light lunch, a side dish (it goes well with fish or tofu!), or meal prep for the week, this vibrant salad is a delicious way to fuel your body with goodness!
IngredientsFor the broccoli quinoa salad:
1 heads broccoli cut into bite-sized florets
5-6 chopped cherry tomatoes
150g uncooked quinoa
Pinch of salt
2 small spring onion finely chopped
Handful of pecans or cashew nuts
For dressing
1 tbsp tahini
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
Pinch of salt & black pepper
Prepare the Lemon Dressing: In a medium bowl, whisk together the tahini, olive oil, lemon juice, salt, and pepper. Taste and season with more salt as desired.
Prepare the salad: Steam or gently boil broccoli until tender.
Put the quinoa into a sieve and wash well under cold running water. Tip into a saucepan and pour in 400ml cold water and a pinch of salt. Bring to a boil over a medium heat, then reduce to a simmer over a low heat and cook gently for 10-15 mins until the quinoa is fully cooked and all the water has been absorbed.
Transfer the drained quinoa to a large bowl and add tomatoes, spring onions and nuts. Combine with dressing and enjoy immediately or refrigerate until ready to serve.
