Vegan quinoa broccoli salad with almonds

Vegan quinoa broccoli salad with almonds: a fresh, nutty salad with quinoa, crunchy broccoli, lemon juice and olive oil for light everyday cooking.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 410 kcal per serving
• Protein: 14 g
• Fat: 21 g
• Carbs: 38 g

Ingredients

• 100g quinoa
• 300g broccoli
• 30g slivered almonds
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · mixing bowl · sieve · wooden spoon

1. Rinse the quinoa thoroughly in a fine sieve. Cook it in lightly salted water and let it swell until fluffy.
2. Cut the broccoli into small florets. Steam it briefly so it's cooked but still has some bite.
3. Toast the slivered almonds in a dry frying pan until lightly browned and fragrant. Mix the olive oil, lemon juice and salt into a simple dressing.
4. Put the quinoa and broccoli in a large bowl. Fold in the slivered almonds and toss everything with the dressing.
5. Leave the salad to stand briefly so the flavours come together.

Good to know

So simple and still really good. The salad is fresh and nutty, and it's filling without feeling heavy.

Swaps

Slivered almonds → walnuts (more omega-3 fatty acids); quinoa → millet (mild, with plenty of minerals); broccoli → green beans (fibre, filling); olive oil → avocado oil (mild, mostly unsaturated fat)

Allergens

Contains almonds (tree nuts); suitable for children if the broccoli is soft enough and the almonds are chopped if needed. In pregnancy, the recipe is no concern with fresh, well-washed ingredients.

Dairy-free recipes