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Broccoli Salad With Quinoa, Scallions and Roasted Cashews
[Vegan, Gluten-Free]

LA By: Lisa Dawn Angerame

Author Bio

My recipes are easy because I cook for busy people like me. I prep ahead,... Read More

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Broccoli Salad With Quinoa, Scallions and Roasted Cashews [Vegan, Gluten-Free]

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Dairy Free

More broccoli salad than quinoa salad but yet another way to jazz up quinoa. The possibilities are endless!

Ingredients You Need for Broccoli Salad With Quinoa, Scallions and Roasted Cashews [Vegan, Gluten-Free]

1 cup cooked quinoa
1 cup roasted cashews
1 small head broccoli
3 small scallions, green and white parts (or 2 big ones)
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt and pepper, to taste

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How to Prepare Broccoli Salad With Quinoa, Scallions and Roasted Cashews [Vegan, Gluten-Free]

Cook the quinoa (about 1 cup raw quinoa makes 2 cups cooked, save the rest for another recipe!)
Roast the cashews in a 350 oven for 8 to 10 minutes, checking to make sure they don’t burn.
Slice through the broccoli like you are cutting a head of cabbage, as thinly as you can. Then cut off the longest stems and chop through it to make sure the pieces are small. Steam until bright green, about 1 minute. Drain and run under cold water immediately to stop the cooking.
Thinly slice the scallions and set aside.
Whisk the oil and lemon juice into the bottom of a mixing bowl. Drop in the quinoa, cashews, broccoli and scallions. Mix well. Season with salt and pepper. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.