Description
This broccoli quinoa salad is a great make-ahead recipe. Packed with nutritious ingredients and tossed in a tasty homemade dressing, this recipe makes a perfect side dish or filling lunch!
Ingredients
Units
Scale
For the salad
- 1 1/2 cups cooked quinoa (about 1/2 cup uncooked quinoa)
- 3 cups chopped broccoli (~1 head of broccoli)
- 1 (15oz) can white beans, drained and rinsed
- 1/3 cup shredded carrots
- 1 red bell pepper, thinly sliced
Dressing:
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 1/2 tablespoons tahini
- 3/4 teaspoon salt
- 1 teaspoon ground cumin
Instructions
- In a large bowl, combine the quinoa, broccoli, white beans, carrot, and bell pepper.
- In a small bowl or jar, whisk together the shallot, mustard, vinegar, olive oil, tahini, salt, and cumin.
- Drizzle the dressing over the salad and toss to coat.
- If possible, allow the salad to sit for at least 30 minutes before serving for the flavors to develop.
Notes
This recipe is best made ahead at least 30 minutes. Place in the fridge to chill until ready to serve.