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Broccoli Quinoa Salad (Vegan) Recipe

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4.1 from 53 reviews

A vibrant and nutritious vegan broccoli quinoa salad featuring cooked quinoa, cannellini beans, fresh chopped broccoli, shredded carrot, and thinly sliced red bell pepper. Tossed in a tangy tahini Dijon dressing with red wine vinegar, this salad can be served immediately after chilling or prepped ahead for easy meals, offering a wholesome, protein-rich, and fiber-packed option perfect for lunch or light dinners.

Ingredients

Salad Ingredients

  • 1 1/2 cups cooked quinoa (290g)
  • 1 15 oz can white beans (cannellini), drained and rinsed (400g)
  • 1 large broccoli crown, chopped (1 lb / 450g)
  • 1 large carrot, peeled and shredded (125g)
  • 1 medium red bell pepper, thinly sliced (225g)

Dressing Ingredients

  • 1 small shallot, minced (35g)
  • 1 tbsp Dijon mustard (15ml)
  • 4 tbsp red wine vinegar (60ml)
  • 4 tbsp olive oil (60ml)
  • 3 tbsp tahini (44ml)
  • 3/4 tsp salt (4g)
  • 2 tsp ground coriander (4g)
  • 1-2 tbsp water (15-30ml) to thin dressing

Instructions

  1. Cook quinoa: Prepare the quinoa according to package instructions. Once cooked, fluff it gently with a fork and allow it to cool completely to prevent wilting the fresh vegetables in the salad.
  2. Prepare vegetables: Finely chop both the broccoli florets and stems, shred the peeled carrot, and thinly slice the red bell pepper into strips to ensure even distribution and variety in texture.
  3. Make the dressing: In a bowl, whisk together the minced shallot, Dijon mustard, red wine vinegar, olive oil, tahini, salt, and ground coriander. Add 1 to 2 tablespoons of water as needed to achieve a smooth, pourable consistency.
  4. Toss salad: If serving immediately, combine the cooked and cooled quinoa, chopped broccoli, shredded carrot, sliced bell pepper, and rinsed cannellini beans in a large bowl. Pour the dressing over and toss thoroughly to coat all ingredients. Chill the salad for 30 minutes to meld flavors before serving.
  5. Meal prep option: To prepare for meal prepping, layer the ingredients in three separate containers starting with bell pepper, then carrot, followed by the beans, quinoa, and finally broccoli. Store the dressing separately to maintain freshness. The salad keeps well refrigerated for up to 3 days.

Notes

  • Cooking quinoa in advance and cooling it completely is essential for texture and flavor balance.
  • Adjust water quantity in dressing to achieve desired consistency.
  • This salad can be served chilled or at room temperature.
  • Layering ingredients separately when meal prepping helps maintain texture and freshness.
  • For added crunch, consider adding toasted nuts or seeds at serving.

Find it online: https://recipethrive.com/broccoli-quinoa-salad-vegan-recipe/