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30-Minute Broccoli Quinoa Salad Recipe

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3.8 from 44 reviews

This vibrant 30-Minute Broccoli Quinoa Salad features perfectly roasted broccoli combined with fluffy quinoa, crunchy roasted sunflower seeds, and sweet dried cherries. Tossed in a creamy sunflower seed butter dressing infused with fresh mint and garlic, this salad is a nutritious and flavorful meal that’s quick to prepare and great for lunch or dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Roasted Broccoli

  • 2 medium heads broccoli (about 6 cups)
  • 3 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp ground pepper

Quinoa

  • ½ cup quinoa
  • 1 cup water or vegetable broth

Salad Mix-Ins

  • ⅓ cup roasted salted sunflower seeds
  • ⅓ cup dried cherries
  • 3 tbsp chopped fresh mint

Sunbutter Dressing

  • ⅓ cup sunflower seed butter
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp rice vinegar
  • ½ tsp kosher salt
  • ½ tsp ground pepper
  • 2 tbsp water (plus more as needed)

Instructions

  1. Preheat and Prepare Oven: Position a rack in the lower third of the oven and preheat to 425°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Broccoli for Roasting: In a bowl, combine broccoli florets with olive oil, kosher salt, and ground pepper. Toss well to coat each floret evenly. Spread the florets in a single layer on the baking sheet with even spacing to ensure they roast properly without steaming.
  3. Roast Broccoli: Roast the broccoli in the preheated oven for 20-22 minutes. Flip the florets halfway through cooking to ensure even caramelization. They are done when a paring knife easily pierces the stalks with little resistance.
  4. Cook Quinoa: Rinse the quinoa in a fine mesh sieve under cool running water until the foam subsides to remove bitterness. Combine the rinsed quinoa and water or vegetable broth in a small saucepan. Bring it to a boil over high heat, then reduce to low heat, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
  5. Make Sunbutter Dressing: In a food processor or blender cup, combine sunflower seed butter, extra virgin olive oil, lemon juice, minced garlic, rice vinegar, kosher salt, ground pepper, and water. Blend on high until smooth and creamy, with the garlic fully incorporated. If the dressing is too thick, add water one teaspoon at a time until it reaches a ranch-dressing-like consistency.
  6. Assemble Salad: In a large mixing bowl, combine the roasted broccoli and fluffy quinoa. Add roasted salted sunflower seeds, dried cherries, and chopped fresh mint. Drizzle the sunbutter dressing over the salad and toss gently to combine. Serve immediately or pack the salad and dressing separately in containers and refrigerate until ready to eat.

Notes

  • Rinsing quinoa thoroughly is essential to remove its natural bitterness and improve flavor.
  • The roasted broccoli can be prepped in advance and stored in the refrigerator for up to 2 days.
  • If sunflower seed butter is not available, you can substitute with almond butter for a slightly different flavor.
  • Adjust the consistency of the dressing by adding water gradually to avoid thinning it too much.
  • This salad is versatile and can be served warm or cold depending on preference.
  • For extra protein, consider adding chickpeas or grilled chicken if not keeping it vegan.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/30-minute-broccoli-quinoa-salad-recipe/