Broccoli Salad Recipe with Almonds and Quinoa
This broccoli salad recipe is a delicious blend of flavors and textures- with almonds, quinoa and an apple cider poppy seed vinaigrette. Easy to prep for a barbecue or for meal prep!
Servings: 8 side portions
- ¾ cup quinoa uncooked; see note 1
- 1 head broccoli cut into ½ inch florets
- ½ cup dried cranberries
- ½ cup feta cheese crumbled
Apple Cider Poppy Seed Dressing
- ½ cup sliced almonds
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoon honey or maple syrup
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- 1 tablespoon poppy seeds
Cook quinoa- Cook quinoa according to package directions, allowing it time to cool.
Vinaigrette- In a mason jar or salad dressing shaker, combine the apple cider vinegar, olive oil, honey, onion powder, dijon and poppyseeds. Shake until combined, then set aside.
Toss together- In a large bowl combine the cooled quinoa, broccoli, dried cranberries, feta cheese and sliced almonds. Drizzle with the vinaigrette and toss everything up.
1- quinoa may be cooked on the stove top, in a rice cooker, or in an Instant Pot; you can swap it for pasta, farro, barley or brown rice
2- To serve as a meal, divide into 4 portions rather than 8, and top with protein such as chicken breast or chickpeas.
To prepare this as a meal prep recipe, layer the ingredient in 1 pint or larger jars in the following order:
Refrigerate for up to 4 days. When you go to serve, simply shake it out into a clean bowl and toss everything up in the dressing.
Store dressed salad in the fridge for up to 24 hours. You can keep the undressed salad in the fridge for up to 4 days, tossing it up in the dressing just before serving.
- dressing (bottom)
- goodies (feta, almonds, cranberries)
Serving: 1/8 of batch | Calories: 249kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 135mg | Potassium: 389mg | Fiber: 4g | Sugar: 11g | Vitamin A: 515IU | Vitamin C: 67.8mg | Calcium: 107mg | Iron: 1.7mg