Smoky Broccoli Quinoa Crunch

Quinoa adds a modern twist on this updated classic salad.  The traditional Midwest recipe is usually made with bacon and mayonnaise, but this healthy, vegan, oil-free, gluten-free recipe uses smoked paprika, sweet raisins, toasted sunflower seeds, crisp apple, and tangy honey mustard.  This is natural delicious flavor, great with some Baked Beans and Ultimate Portabella Burgers for a delicious summer barbecue.

MEDIUM        Servings: 6       Ready In: 20 minutes

Smoky Broccoli Quinoa Crunch Salad - Healthy, Gluten-Free, Plant-Based, Oil-Free, Vegan

Smoky Broccoli Quinoa Crunch Salad - Healthy, Gluten-Free, Plant-Based, Oil-Free, Vegan

Ingredients

1 1/2 cups quinoa
2 tsp smoked paprika
1/4 tsp salt
1 1/2 cups water
1 shallot
1 sweet crisp apple, like gala or Braeburn
2 tbsp honey mustard
2 tbsp Apple cider vinegar
2 cups broccoli florets
1/4 cup raisins
1/4 cup roasted sunflower seeds


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Procedure

Gather ingredients 

To cook the quinoa: Place the quinoa in a dry pot. Cover and toast over medium heat, stirring often, for about 7 minutes
When the quinoa starts to pop and turn golden, add smoked paprika and cook another minute. 
Add water and salt. Cover, and simmer about 10minutes, until quinoa is done
When the quinoa is done, remove lid, fluff, and let cool. 
Remove from the pan and clean out the pan. 
You can use this same pan to steam the broccoli. 

To dress the salad: Mince the shallot.  Core and dice the apple
Combine the shallot, apple, honey mustard, and cider vinegar.  Stir well. 
Make sure all of the apple pieces are coated with the dressing. This will help prevent browning 

To steam the broccoli: Cut the broccoli into bite-sized florets
Add a cup or so of water to the bottom of the pan used to cook the quinoa. Bring the water to a boil. 
Add the broccoli florets. Cover and steam the broccoli florets until tender, about 5 minutes
Immediately remove steamed broccoli from the heat and shock in an ice bath. 
When the broccoli is cold, drain. 
Combine the quinoa with the apple mix, raisins, sunflower seeds, and broccoli. 
Taste to adjust seasoning. 

Dig in

Chef's Tips: You can use frozen broccoli florets to speed up this salad.  Simply thaw over night in the fridge or defrost in the microwave.  No broccoli on hand?  You can also use frozen peas, frozen brussels sprouts, green beans, or diced butternut squash,

Yield: 6 cups


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Nutrition Facts

Serving size: 1/6 of a recipe (about 1 cup).

Amount Per Serving
Calories 190.87
Calories From Fat (20%) 37.85
% Daily Value
Total Fat 4.43g 7%
Saturated Fat 0.51g 3%
Cholesterol 0mg 0%
Sodium 116.04mg 5%
Potassium 573.72mg 16%
Total Carbohydrates 33.94g 11%
Fiber 5.47g 22%
Sugar 5.58g
Protein 6.89g 14%
Calcium 27.8mg 3%
Iron 57.24mg 318%
Vitamin A 2615.76IU 52%
Vitamin C 0.02mg <1%


A flax egg is used often in plant-based baking as a healthy substitute for traditional eggs. Flax is loaded with Omega-3 fat and budget-friendly. Join Chef Katie in the kitchen as she shows you how to make a flax egg and uses it for oil-free Smoky Roasted Almonds.