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Broccoli Quinoa Salad

A drawing of Broccoli Quinoa Salad on a blackboard background.

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Featured in Season 2, Episode 2

Cook time: Approximately 20 minutes 
Serves: 4 as a side 

  • 1 cup cooked quinoa  
  • 1 cup cashews  
  • 1 small head of broccoli  
  • 3 small scallions, green and white parts sliced  
  • 3 tbsp olive oil  
  • 1 tbsp fresh lemon juice  
  • kosher salt  
  • black pepper   


Preheat the oven to 350°. Place the cashews on a baking sheet and roast for 8-10 minutes until fragrant, shaking the pan midway through. Remove from the pan and set aside to cool. 

Slice through the broccoli as thinly as you can, as if you were cutting a head of cabbage. Then cut off the longest stems and slice thinly. Set a medium pot of water on the stove over high heat. Once boiling, add the broccoli and cook for one minute. Drain and immediately run cold water over the broccoli to stop the cooking. Set aside. 
In a large serving bowl, whisk together the olive oil and lemon juice. Add in the quinoa, roasted cashews, broccoli and scallions. Add ½ tsp salt and ¼ tsp black pepper. Toss to combine and taste, adding additional salt and pepper if preferred. Enjoy at room temperature or cold.   
Recipe courtesy of New Roots.