Warm Quinoa Broccoli Salad with Carrot Ginger Dressing
Elevate your salad game with this Warm Quinoa Broccoli Salad with Carrot Ginger Dressing—a wholesome, flavor-packed dish that’s perfect for lunch, dinner, or meal prep. This vibrant recipe combines fluffy quinoa and tender steamed broccoli, creating a warm, hearty base that's bursting with nutrients. The zesty, creamy carrot ginger dressing, made with fresh carrots, fragrant ginger, and a touch of honey or maple syrup for a vegan twist, adds a refreshing burst of flavor and a gorgeous pop of color. Topped with optional toasted sesame seeds for a satisfying crunch, this gluten-free, vegetarian salad is as delicious as it is nutritious. Ready in just 35 minutes, it’s an easy and healthy way to delight your taste buds while staying energized. Serve it as a standalone dish or pair with your favorite protein for a complete meal.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 cups broccoli florets
- 2 medium carrots (peeled and chopped)
- 1 tablespoon fresh ginger (peeled and minced)
- 3 tablespoons rice vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon toasted sesame seeds (optional)
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove any bitterness from the grains.
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
Meanwhile, prepare the broccoli by steaming it. Fill a pot with a couple of inches of water and bring to a boil. Place the broccoli florets in a steamer basket over the boiling water, cover, and steam for 5-6 minutes until tender but still vibrant green. Remove from heat and set aside.
To make the dressing, add the chopped carrots, ginger, rice vinegar, olive oil, honey (or maple syrup), salt, and black pepper to a blender or food processor. Blend on high until the mixture is smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
In a large mixing bowl, combine the warm quinoa and steamed broccoli. Drizzle the carrot ginger dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
Serve the salad warm, topped with optional toasted sesame seeds for added crunch and flavor. Enjoy!
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3712 mg | 161% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 25.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
