Broccoli and Quinoa Salad with Sun Butter Sauce

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A plate of quinoa salad and roasted broccoli drizzled with butter sauce on a marble table.

Let's all say it now: hello spring products! Now let's all scream together: hello quinoa salad and roasted broccoli! Yes, I am screaming about this delicious vegan salad because it is so good. Sweet, sour, crisp, and filling, this roasted broccoli salad is plant-based perfection. Getting more vegetables has never been so tasty!

A plate of quinoa salad and roasted broccoli drizzled with butter sauce on a marble table.

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Oh hello spring. They have waited for you with enthusiasm with your delicious green vegetables, juicy berries and fresh herbs. I can't wait to eat. you. above.

Can you say that I've been dying for hot days and cool nights, the arrival of the baseball season and all the products?

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This roasted broccoli and quinoa salad is my first toast for the spring season, which really hit western Maryland this past weekend. I'm seeing a solid week of temperatures in the 60s and 70s, and my yard gloves are blowing their siren. I am more than ready for this season of new beginnings.

A close-up image of vegan roasted broccoli quinoa salad with sunflower seeds, mint and dried cherries.

Roasted broccoli salad with sweet and crunchy stuff, and the best dressing is exactly what you needed to start the season off on the right foot… erm… fork. Yes, that is better.

Sweet and tender roasted broccoli, perfectly fluffy quinoa, tart cherries, roasted walnut sunflower seeds and refreshing mint come together in the most deliciously balanced flavor explosion. This tasty and hot mess is complete with my favorite sun butter dressing for a vegan salad that will make you believe you can rock a plant-based lifestyle if you really want to. Seriously carnivores, it's so good.

How to Make Quinoa and Roasted Broccoli Salad

In just thirty minutes, you can become the envy of the block or the lunch table with this delicious and delicious roasted broccoli salad with quinoa. It's perfectly balanced with sweet, nutty, and tart and will elevate your lunch status to Level 10 Tasty with just a handful of seasonal whole foods. You seriously won't believe it's vegan! Move over the chicken salad – there's a new kid in town.

Perfect Baked Broccoli

The perfect oven roasted broccoli is the star of this salad. Well prepared, it is crispy, sweet and totally addictive.

Chopped and chopped broccoli flowers on a cutting board.

Start by cutting broccoli into uniform-sized bite-size florets to roast at the same rate.

Rinse the broccoli heads under cold running water, then shake to remove excess water. Tear the leaves off the stems, then trim the stems off the heads and set aside for another purpose.

Lay the trimmed broccoli head upside down on the cutting board. Using a kitchen knife, cut the entire florets off the stem. Cut larger florets through the stem, then gently spread to create bite-sized pieces.

Bite-size broccoli flowers on a baking sheet mixed with olive oil, salt, and pepper.

Spread the broccoli flowers on a parchment lined baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Mix the broccoli with the oil and seasoning with clean hands, then distribute the florets evenly on the baking sheet.

Perfect baked toasted broccoli on a baking sheet.

Roast for 20 minutes in an oven at 425 ° F. For maximum sharpness, flip flowers once in half.

Perfect fluffy quinoa

A sieve of rinsed quinoa and quinoa in a small saucepan covered with water.

Place the quinoa on a fine mesh sieve. Rinse the quinoa under cold running water until the water stops foaming (this sounds strange, but you will see what I mean). The rinse step removes the natural coating from the quinoa (saponin), which can cause the cooked quinoa to clump and can also make it taste bitter.

Combine the rinsed quinoa with water, one part quinoa for two parts water, plus a pinch of salt.

Heat the water and quinoa over high heat until the water begins to boil, then reduce the heat to low to keep cooking slowly, cover and cook for 15 minutes.

Perfect fluffy quinoa in a sauce pot.

After 15 minutes, check the quinoa to make sure all the water is absorbed. Cook an additional minute or two if not. Then remove from heat and keep covered for an additional 5 minutes. Remove the cap and lint with a fork. Perfect!

Roasted broccoli and quinoa salad with butter dressing

The difficult part is done and we are at the finish line!

The ingredients for the broccoli and quinoa salad in a glass bowl.

Combine cooked quinoa and roasted broccoli in large bowl. Add dried cherries, roasted and salted sunflower seeds, and some chopped fresh mint.

Feel free to mess around here, replacing sweet for sweet, crispy for crispy, or grass for grass with your favorites, like:

  • Raisins or chopped dates instead of dried cherries
  • Salted roasted almonds or hazelnuts instead of sunflower seeds
  • Fresh basil or parsley instead of mint

I really love the combo as written, but you are you (or clean your pantry as needed!).

Quinoa and vegan broccoli salad in a glass bowl.

Stir it and then prepare your salsa game.

Using a food processor or smoothie in a blender, make a little sun butter sauce, spicy and nutty, and the perfect addition to roasted broccoli. You can find the recipe for the solar butter sauce here.

Vegan broccoli and quinoa salad with butter sauce.

Salsa baby! Sprinkle the sauce over the salad, then dip.

I ate this for lunch as is, and it was filling perfectly without any additions thanks to the healthy dose of fiber. This is a vegan salad situation that I fully support.

Broccoli and Quinoa Salad Frequently Asked Questions

How long is this salad? A good time! Store this salad in a tightly closed container in the refrigerator for up to five days. It is best stored separate from the dressing. It's pretty tasty cold, or reheat in the microwave for 30-60 seconds if you like.

I don't want to make sun butter sauce. Is there another dressing that you recommend? Insurance! It's also great with a light lemon dressing. Find my favorite lemon vinaigrette recipe here.

Can I add cheese? Of course! Shaved Parmesan, feta cheese, or ricotta salata would make great additions. About a quarter of a cup should.

Is this a good recipe for food preparation or for a picnic or casual meal? Absolutely! Divide the salad and dressing separately into food preparation bowls (or two larger containers), then combine once you're ready to eat. It is equally delicious served warm, at room temperature or cold.

Healthier salad recipes

Vegan broccoli and quinoa salad with dried cherries and sunflower seeds in bowl.

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Quinoa and roasted broccoli salad with sun butter sauce

In just thirty minutes, you can become the envy of the block or the lunch table with this delicious and delicious roasted broccoli salad with quinoa. It's perfectly balanced with sweet, nutty, and tart and will elevate your lunch status to Level 10 Tasty with just a handful of seasonal whole foods. You seriously won't believe it's vegan!

Course: Salad

Cuisine: American, Gluten-free, Vegan

Preparation time: 10 minutes.

Cook time: 20 minutes.

Total time: 30 minutes

Servings: 4

Calories: 441kcal

Ingredients

  • 2 medium broccoli heads
  • 1 tablespoon of olive oil
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup of quinoa, white, red or tricolor
  • 1 c of water or vegetable broth
  • 1/3 c roasted salted sunflower seeds
  • 1/3 c dried cherries
  • 3 tablespoons chopped fresh mint

Sun butter dressing

  • 1/3 c of sunflower seed butter
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of lemon juice
  • 1 clove garlic, minced
  • 1 teaspoonful of rice vinegar
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons of water, and more if necessary

Instructions

  • Heat oven to 425 ° F. Cover baking sheet with parchment paper.

  • Prepare the broccoli. Rinse the broccoli, then cut the stem and set aside for another purpose. Using a kitchen knife, cut the florets off the head. Cut the largest florets into bite-size chunks, aiming for uniform-sized pieces that are toasted evenly.

  • Grill the broccoli. Place the broccoli on the prepared baking sheet. Drizzle with olive oil, salt, and pepper, then mix with clean hands to distribute oil and seasoning. Transfer the baking sheet to the oven and broil for 20 minutes, turning once in half.

  • Prepare the quinoa. Place the quinoa on a fine mesh screen, then rinse under cold running water until the foam subsides. Combine the rinsed quinoa with the water or broth in a small saucepan. Bring the liquid to a boil over the high head, then reduce to low, cover and cook 15 minutes. Remove the pot from the heat and let the quinoa rest for 5 more minutes. Remove the cap and lint with a fork.

  • Make the sun butter sauce. Combine all the ingredients in a food processor. Process until sauce is smooth and garlic has been pulverized and worked into sauce. If the sauce is too thick, add more water one teaspoon at a time until it reaches the consistency of the ranch dressing.

  • Combine roasted broccoli and cooked quinoa in a large bowl. Add sunflower seeds, dried cherries, and mint. Mix with the butter sauce and serve immediately. Alternatively, pack the salad and dressing in separate containers. Refrigerate until ready to eat. Reheat for 30-60 seconds in the microwave, pour the sauce over the salad and enjoy. This salad is kept for up to 5 days in a tightly closed container in the refrigerator. Better long-term storage with bandage on the side.

Nutritional information

Calories: 441 kcal (22%), carbohydrates: 39 g (13%), protein: 13 g (26%), fat: 27 g (42%), saturated fat: 3 g (15%), polyunsaturated fat: 5 g, monounsaturated fat: 13 g, Trans fat: 0 g, Cholesterol: 0 mg, Sodium: 593 mg (25%), Potassium: 386 mg (11%), Fiber: 7 g (28%), Sugar: 12 g (13%), Vitamin A: 1050% (1050%), Vitamin C: 94.9% (95%), Calcium: 80% (80%), Iron: 3.1% (3%)

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