Broccoli and Quinoa Salad with Tahini-Lemon Dressing
Whip up a nutritious delight with our Broccoli and Quinoa Salad featuring a zesty Tahini-Lemon Dressing. Packed with protein-rich quinoa, vibrant broccoli florets, and a burst of flavor from the tangy dressing, this dish is a perfect blend of health and taste.
Recipe - Welcome
Broccoli and Quinoa Salad with Tahini-Lemon Dressing
Prep Time30 Minutes
Servings8
0Ingredients
3 cups broccoli florets
2 cups quinoa, cooked
1/2 cup shredded carrots
1 cup shredded green cabbage
1/2 cup shredded red cabbage
1/4 cup tahini
1/4 cup fresh lemon juice
1/4 cup water
1/4 cup olive oil
2 Tbs apple cider vinegar
2 Tbs maple syrup
1/2 tsp salt
1/3 cup cashew halves
Directions
- Bring a large pot of water to a boil. Fill a bowl with ice water, and set aside. Place broccoli in boiling water for 30 seconds. Once they are bright green, remove from the pot. Place in the ice water, and let cool. Drain, and pat dry with paper towels.
- In a large bowl, combine the broccoli, quinoa, carrots and cabbages. In a jar, combine the tahini, lemon juice, water, olive oil, vinegar, syrup and salt. Shake to combine. Pour 1/2 to 3/4 of the dressing over the salad. Toss to coat. Reserve the remaining dressing to serve at the table. Chill the salad for 2 to 4 hours. Add the cashews before serving.
Nutritional Information
Per Serving (1/2 cup): Calories: 220, Fat: 14 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 170 mg, Carbohydrates: 22 g, Fiber: 4 g, Protein: 5 g.
30 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
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Nutritional Information
Per Serving (1/2 cup): Calories: 220, Fat: 14 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 170 mg, Carbohydrates: 22 g, Fiber: 4 g, Protein: 5 g.
Directions
- Bring a large pot of water to a boil. Fill a bowl with ice water, and set aside. Place broccoli in boiling water for 30 seconds. Once they are bright green, remove from the pot. Place in the ice water, and let cool. Drain, and pat dry with paper towels.
- In a large bowl, combine the broccoli, quinoa, carrots and cabbages. In a jar, combine the tahini, lemon juice, water, olive oil, vinegar, syrup and salt. Shake to combine. Pour 1/2 to 3/4 of the dressing over the salad. Toss to coat. Reserve the remaining dressing to serve at the table. Chill the salad for 2 to 4 hours. Add the cashews before serving.