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Broccoli Quinoa Salad
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Broccoli Quinoa Salad (Vegan)

This vegan broccoli quinoa salad is protein-packed, fresh and flavorful with a creamy tahini dressing. Perfect for lunch or easy meal prep!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 serves
Calories 473kcal
Author Liz Douglas

Ingredients

  • 1 1/2 cups cooked quinoa (290g)
  • 1 15 oz can white beans (cannellini) drained and rinsed, 400g
  • 1 large broccoli crown chopped, (1 lb/450g)
  • 1 large carrot, peeled shredded, (125g)
  • 1 medium red bell pepper thinly sliced, (225g)

Dressing

  • 1 small shallot, minced (35g)
  • 1 tbsp Dijon mustard (15ml)
  • 4 tbsp red wine vinegar (60ml)
  • 4 tbsp olive oil (60ml)
  • 3 tbsp tahini (44ml)
  • 3/4 tsp salt (4g)
  • 2 tsp ground coriander (4g)
  • 1-2 tbsp water (15-30ml)

Instructions

  • Cook the quinoa according to package directions. Fluff with a fork and let cool completely.
  • Chop the vegetables: finely chop the broccoli (stems and florets), shred the carrot, and slice the bell pepper into thin strips.
  • Make the dressing: whisk together the shallot, Dijon, vinegar, olive oil, tahini, salt, and coriander. Add 1–2 tbsp water to thin.
  • If serving now: combine all ingredients in a large bowl with the dressing. Toss to coat. Chill for 30 minutes before serving.
  • If meal prepping: layer bell pepper, carrot, beans, quinoa, then broccoli in 3 containers. Store dressing separately. Keeps up to 3 days.

Video

Notes

  1. For extra flavour, cook quinoa in vegetable broth.
  2. Makes around 3 serves as a main meal or 6 smaller side serves. Nutritional information is based on 3 serves.
 

Nutrition

Calories: 473kcal | Carbohydrates: 44g | Protein: 14g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Sodium: 737mg | Potassium: 1102mg | Fiber: 11g | Sugar: 8g | Vitamin A: 6533IU | Vitamin C: 235mg | Calcium: 162mg | Iron: 4mg