Lemon Broccoli Quinoa

Nutritious broccoli and protein-packed quinoa pair together in this power-foods vegan recipe.  With a simple, oil-free dressing from fresh lemon and roasted almond butter, this gluten-free salad makes a satisfying side and a filling snack.

MEDIUM        Servings: 4       Ready In: 20 minutes

Lemon Broccoli Tri-Color Quinoa - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan Salad Recipe with Almonds

Lemon Broccoli Tri-Color Quinoa - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan Salad Recipe with Almonds

Ingredients

3/4 cup quinoa, tri-color
1 3/4 cup water
2 heads broccoli crown (about 2-3 cups florets)
1 medium lemon, zest and juice
2 tbsp almond butter
1/8 tsp salt
1/8 tsp black pepper
2 tbsp almonds, sliced, toasted


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Lemon Broccoli Tri-Color Quinoa - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan Salad Recipe with Almonds Pin

Procedure

Gather ingredients. 

To toast the almonds: Place the sliced almonds in a dry pan. Cook over medium heat, 5-7 minutes, toss a couple of times, until lightly toasted. Remove from the pan. 

To toast and cook the quinoa: Return the pan to the heat. Add the quinoa to the pan. Cook over medium heat for about 5 minutes, shaking every few minutes, until quinoa "pops" and gives a toasty aroma. 
Add the 1 3/4 cups of water, cover, and simmer the quinoa on medium-low for about 12 minutes. 
The quinoa is ready when it "pops" open and is tender. At this time, remove the lid, fluff, and let residual moisture steam off. While the quinoa is cooking, you can make your dressing. 

To make the dressing: Zest the lemon and place the zest in a medium bowl. Juice the lemon into the same bowl. 
Add the almond butter, salt, and pepper and whisk together until smooth.
When the quinoa is done, add it to the bowl with the dressing. Set aside to let the quinoa cool. You can place in your freezer for faster chilling. 

To steam the broccoli: Trim the broccoli into bite-sized florets. 
Using the same pot you used for the quinoa, bring 1/2 inch of water to a rolling boil over high heat. Place the broccoli florets in the pot, cover, and steam the broccoli over high heat, for about 3-5 minutes. 
The broccoli is ready when a paring knife easily slides in and out. 15
Immediately remove the broccoli from the heat. Drain and place in a large bowl with 2 cups of ice. Add enough cold water to cover. Swish the broccoli around in the ice bath until you don't feel any warm broccoli. Let sit for a minute or so. 

To make the salad: Drain the broccoli florets well. Add to the bowl with the quinoa, along with the toasted almonds. Stir well to combine. 

Taste to adjust seasoning and serve. 

Chef's Tips: To cut out a step, you can use frozen broccoli florets. Simply allow to thaw (or defrost quickly in the microwave), drain, and toss with the quinoa and almonds.

Yield: 4 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (about 1 cup)

Calories 214.73
Calories From Fat (32%) 69.54
% Daily Value
Total Fat 8.2g 13%
Saturated Fat 0.71g 4%
Cholesterol 0mg 0%
Sodium 103.7mg 4%
Potassium 539.88mg 15%
Total Carbohydrates 30.54g 10%
Fiber 6.67g 27%
Sugar 1.75g
Protein 9.27g 19%
Calcium 83.82mg 8%
Iron 89.7mg 498%
Vitamin A 483.4IU 10%
Vitamin C 20.8mg 35%


Do I need to rinse quinoa? Do I need to cook it with oil? How do I know when it's done? Chef Katie Simmons will answer all of these questions for you. Plus, she'll share a professional chef tip on why you should toast the quinoa with spices to get the ultimate flavor.