Quinoa Squash Broccoli Salad Recipe
Introduction
This Quinoa Squash Broccoli Salad is a vibrant and nutritious dish that’s perfect for a light lunch or a hearty side. Packed with wholesome ingredients, it combines the nutty flavor of quinoa with the sweetness of squash and the crunch of fresh broccoli.
Ingredients
- 1 cup quinoa
- 1 small squash, diced
- 1 cup broccoli florets
- 1/4 cup dressing of your choice
Instructions
- Step 1: Rinse the quinoa under cold water and cook it according to package instructions, usually about 15 minutes until fluffy. Let it cool slightly.
- Step 2: While the quinoa is cooking, prepare the vegetables by dicing the squash and cutting the broccoli into small florets. You can steam or roast them if preferred, or use raw for extra crunch.
- Step 3: In a large bowl, toss the cooked quinoa with the squash, broccoli, and dressing until everything is well combined.
- Step 4: Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
Tips & Variations
- Try adding toasted nuts or seeds for extra crunch and nutrition.
- Use a lemon-tahini dressing or balsamic vinaigrette for different flavor profiles.
- Roast the squash with a drizzle of olive oil and herbs to bring out its sweetness.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes best chilled and can be enjoyed cold or at room temperature. If the salad absorbs too much dressing over time, stir in a little extra before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables instead of squash and broccoli?
Yes, this salad is very versatile. You can substitute with zucchini, cauliflower, or roasted bell peppers depending on your preference and seasonal availability.
Is this salad suitable for meal prep?
Absolutely. It holds up well in the fridge and makes a great grab-and-go meal. Just keep the dressing separate if you prefer to keep the vegetables crisp.
PrintQuinoa Squash Broccoli Salad Recipe
This Quinoa Squash Broccoli Salad is a vibrant, nutritious dish combining fluffy quinoa with roasted squash and steamed broccoli, all tossed in a light, tangy dressing. Perfect as a hearty side or a light main, this salad is packed with fiber, protein, and vitamins, offering a delicious and healthy meal option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Salad
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups diced butternut squash
- 2 cups chopped broccoli florets
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- Prepare the Vegetables: While the quinoa cooks, steam the broccoli florets until tender-crisp, about 4-5 minutes. Roast the diced butternut squash in a preheated oven at 400°F (204°C) for 20-25 minutes, or until golden and tender. Alternatively, sauté squash in a skillet with a little olive oil until soft if preferred.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, minced garlic, salt, and pepper until well combined.
- Toss the Salad: In a large bowl, combine the cooked quinoa, roasted squash, and steamed broccoli. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Chill the salad for 30 minutes if desired for enhanced flavor or serve immediately as a warm or room temperature dish.
Notes
- You can substitute butternut squash with other varieties like kabocha or acorn squash depending on availability.
- For a vegan version, use maple syrup instead of honey in the dressing.
- Roasting the squash adds a nice caramelized flavor; skipping this will result in a milder taste.
- The salad keeps well refrigerated for up to 3 days, making it great for meal prep.
Keywords: quinoa salad, squash salad, broccoli salad, healthy salad, vegetarian salad, gluten free salad
