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Broccoli Quinoa Salad with Sunflower Seed Butter Dressing Recipe

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4.2 from 142 reviews

A vibrant and nutritious Broccoli Quinoa Salad featuring roasted broccoli, fluffy quinoa, crunchy sunflower seeds, and tangy dried cherries, all tossed in a creamy sunflower seed butter dressing with fresh mint for a refreshing finish. This salad is perfect as a light lunch or a healthy side dish, offering a delightful balance of textures and flavors in just 30 minutes.

  • 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 Add-ins

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

Sunbutter Sauce

  • 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 Broccoli: Position a rack in the lower third of the oven and preheat it to 425°F. Line a baking sheet with parchment paper for easy cleanup.
  2. Season and Roast Broccoli: In a bowl, toss the broccoli florets with olive oil, kosher salt, and ground pepper until evenly coated. Spread the florets on the prepared baking sheet in a single layer without overcrowding to ensure even roasting.
  3. Roast Until Tender: Roast the broccoli for 20–22 minutes, flipping the florets halfway through. They’re done when a paring knife inserted into a stalk meets little resistance and the florets are caramelized.
  4. Cook Quinoa: Rinse quinoa under cool running water in a fine mesh sieve until the foam reduces. Combine rinsed quinoa with water or vegetable broth in a small saucepan. Bring to a boil over high heat, reduce to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for an additional 5 minutes. Fluff with a fork before using.
  5. Prepare Sunbutter Sauce: In a food processor or blender, combine sunflower seed butter, olive oil, lemon juice, minced garlic, rice vinegar, salt, pepper, and water. Blend on high until smooth and garlic is fully incorporated. Adjust consistency by adding more water one teaspoon at a time if the sauce is too thick, aiming for a ranch dressing-like texture.
  6. Assemble Salad: In a large mixing bowl, combine roasted broccoli and cooked quinoa. Add sunflower seeds, dried cherries, and chopped fresh mint. Drizzle with the sunbutter sauce and toss gently to coat everything evenly. Serve immediately or pack salad and dressing separately and refrigerate until ready to enjoy.

Notes

  • For extra flavor, substitute water with vegetable broth when cooking quinoa.
  • If you prefer a nut-free option, the sunflower seed butter makes this salad safe for those with nut allergies.
  • To keep the dressing fresh and prevent sogginess, store salad and dressing separately and combine just before serving.
  • You can customize with additional fresh herbs like parsley or cilantro for a different flavor profile.
  • This salad tastes great served warm or chilled, making it versatile for meal prep.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/broccoli-quinoa-salad-with-sunflower-seed-butter-dressing-recipe/