Creamy Vegan Broccoli Quinoa Salad
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Creamy Vegan Broccoli Quinoa Salad might be a recipe you should try. For $2.2 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains about 20g of protein, 35g of fat, and a total of 550 calories. This recipe from Simply Quinoa requires parsley, broccoli florets, cashew butter, and garlic powder. It works well as a rather inexpensive salad. 48 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 99%, this dish is great. Similar recipes include Creamy Broccoli Quinoa Soup with Cashew Cream (Gluten Free + Vegan), Creamy Kale Quinoa Salad (vegan), and Vegan Quinoa Broccoli Tots.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup sliced almonds
4 cups broccoli florets
2 tablespoons cashew butter
1 cup cooked quinoa
1 teaspoon dijon mustard
1 teaspoon garlic powder
Juice of 1 lemon
1 tablespoon olive oil
1/4 cup parsley finely chopped
Salt & pepper to taste
Water as needed
Equipment:
oven
baking sheet
mixing bowl
whisk
Cooking instruction summary:
InstructionsPreheat oven to 400 degrees F. Toss broccoli in oil and season with salt and pepper. Transfer to a baking sheet and roast until golden brown and softened slightly, about 15 - 20 minutes.While broccoli is roasting, prepare the dressing. Whisk together all the dressing ingredients until smooth. The mixture will be thick, so whisk in water a splash at a time until it's runny enough to pour.When broccoli is done, remove from oven and transfer to mixing bowl. Add quinoa and almonds, and toss to combine.Pour dressing over broccoli-quinoa mixture and stir until evenly coated.Serve immediately (for a warm salad) or chill in fridge for at least two hours.
Step by step:
1. Preheat oven to 400 degrees F. Toss broccoli in oil and season with salt and pepper.
2. Transfer to a baking sheet and roast until golden brown and softened slightly, about 15 - 20 minutes.While broccoli is roasting, prepare the dressing.
3. Whisk together all the dressing ingredients until smooth. The mixture will be thick, so whisk in water a splash at a time until it's runny enough to pour.When broccoli is done, remove from oven and transfer to mixing bowl.
4. Add quinoa and almonds, and toss to combine.
5. Pour dressing over broccoli-quinoa mixture and stir until evenly coated.
6. Serve immediately (for a warm salad) or chill in fridge for at least two hours.
Nutrition Information:
covered percent of daily need
