Quinoa Squash Broccoli Salad Recipe
Introduction
This Quinoa Squash Broccoli Salad is a fresh and nutritious dish perfect for a light lunch or a side at dinner. Combining tender quinoa with roasted squash and crisp broccoli, it’s both satisfying and healthy.
Ingredients
- 1 cup quinoa
- 2 cups diced squash (butternut or acorn works well)
- 2 cups broccoli florets
- 1/3 cup dressing of your choice (vinaigrette or creamy dressing recommended)
Instructions
- Step 1: Cook the quinoa according to package instructions, usually simmering 1 cup quinoa in 2 cups water until fluffy, about 15 minutes. Let it cool slightly.
- Step 2: Meanwhile, steam or roast the diced squash and broccoli until tender but still crisp, about 5-7 minutes.
- Step 3: In a large bowl, combine the cooked quinoa with the squash and broccoli.
- Step 4: Drizzle the dressing over the salad and toss gently to combine. Serve warm or chilled.
Tips & Variations
- Try adding toasted nuts or seeds for extra crunch and nutrition.
- Use lemon juice and olive oil as a simple, fresh dressing alternative.
- Add dried cranberries or chopped apples for a touch of sweetness.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and toss just before serving for best texture. Reheat briefly if you prefer it warm, or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this salad?
Yes, frozen squash and broccoli work well. Just thaw and drain excess moisture before adding to the salad to avoid sogginess.
What type of dressing pairs best with this salad?
Light vinaigrettes with citrus or balsamic flavors complement the roasted vegetables well, but creamy dressings like tahini or yogurt-based options also add a nice richness.
PrintQuinoa Squash Broccoli Salad Recipe
A fresh, nutritious Quinoa Squash Broccoli Salad featuring fluffy quinoa combined with roasted or steamed squash and broccoli, tossed in a light, tangy dressing. Perfect as a healthy side or light meal packed with vitamins, fiber, and protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Grains
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
Vegetables
- 2 cups diced butternut squash (about 1 small squash)
- 2 cups broccoli florets
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- Prepare the Vegetables: While quinoa cooks, steam or roast the diced squash and broccoli florets until tender but still crisp, about 7-10 minutes steaming or 20 minutes roasting at 400°F (200°C).
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until well combined.
- Combine Salad: In a large bowl, toss the cooked quinoa with the warm or cooled squash and broccoli. Drizzle the dressing over the salad and gently toss to coat evenly.
- Serve: Serve the salad warm or chilled as a nutritious meal or side dish.
Notes
- For added protein, sprinkle toasted nuts or seeds on top.
- Use fresh herbs like parsley or cilantro to enhance flavor.
- Roasting the vegetables adds a caramelized depth; steaming maintains vibrant color and nutrients.
- The salad keeps well refrigerated for up to 3 days.
- To make it vegan, use maple syrup instead of honey in the dressing.
Keywords: quinoa salad, squash salad, broccoli salad, healthy salad, vegetarian salad, gluten free, plant based
