JUMP TO RECIPE Simple but very tasty warm Quinoa and Broccoli Salad with cashew dressing. Easy salad made with simple wholesome ingredients. This warm quinoa salad is the best healthy dinner.
10 ingredients for this Warm Quinoa and Broccoli Salad:
- Quinoa: three colour quinoa or white quinoa
- Broccoli: fresh broccoli
- Pecans: or almonds are our favourite for this salad
- Dried cranberries
- Extra Virgin Olive Oil
- Salt & Pepper
Ingredients for the Cashew Butter Dressing:
- Cashew butter: or tahini
- Lemon juice
- Dates: or sweetener of your choice (maple syrup or agave)
- Salt
How to make this Warm Quinoa Salad:
- Roast broccoli: Preheat oven to 220C. Place the broccoli heads on a baking tray with baking paper. Drizzle with olive oil and season with salt and pepper. Mix it all together until the broccoli is well coated.
- Then, roast for 15-20 min, or until the broccoli is lightly browned. Let it cool down slightly. Add the broccoli to a food processor, and pulse until it’s chopped into small pieces. You could also use a knife instead.
- Cook quinoa: Add the oil to a medium saucepan on high heat. Add the washed quinoa, stirring regularly. Then, pour in water and bring to a boil. Turn the heat down to a simmer and cook for 15 minutes. Set aside.
- Make the dressing: Whisk together all the ingredients for the dressing into a small bowl.
- Mix everything together: Add the broccoli, quinoa, pecans, and cranberries into a large bowl. Season with salt and pepper. Finally, add some of the dressing before serving and the rest of it on top.
If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Simple but very tasty Warm Quinoa and Broccoli Salad with cashew sauce. The best healthy dinner made with wholesome plant-based ingredients.
Ingredients
- 1 Cup three colour Quinoa (175 g)
- 1 big Broccoli (420 g)
- 1/2 Cup Pecans (55 g)
- 1/4 Cup Dried cranberries (40 g)
- 3 tsp EVOO (Extra Virgin Olive Oil)
- Salt & pepper to taste
Dressing:
- 3 Tbsp lemon juice
- 2 Tbsp cashew butter
- 2 dates or sweetener of your choice
- 2 tsp water
- 1/4 tsp salt
Instructions
- Preheat oven to 220C. Place the broccoli heads on a baking tray with baking paper. Drizzle with olive oil and season with salt and pepper. Mix it all together until the broccoli is well coated.
- Roast for 15-20 min, or until the broccoli is lightly browned. Let it cool down slightly. Add the broccoli to a food processor, and pulse until it’s chopped into small pieces. You could also use a knife instead.
- Cook quinoa: In the meantime, add a drizzle of olive oil to a medium saucepan on high heat. Add the washed quinoa, stirring regularly. Then, pour in water and bring to a boil. Turn the heat down to a simmer and cook for 15 minutes. Set aside.
- Make Creamy Cashew Dressing: Whisk together all the ingredients for the dressing into a small bowl.
- Mix everything together: Mix broccoli, quinoa, pecans, and cranberries into a large bowl. Season with salt and pepper. Finally, add some of the dressing before serving and the rest of it on top.