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

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

$2.99
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Calories

720

Serves

2

Ingredients

  • 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

Preparation

  1. Cook the quinoa (about 1 cup raw quinoa makes 2 cups cooked, save the rest for another recipe!)
  2. Roast the cashews in a 350 oven for 8 to 10 minutes, checking to make sure they don’t burn.
  3. 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.
  4. Thinly slice the scallions and set aside.
  5. 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

Total Calories: 1439 | Total Carbs: 114 g | Total Fat: 103 g | Total Protein: 46 g | Total Sodium: 206 g | Total Sugar: 15 g Per Serving: Calories: 720 | Carbs: 57 g | Fat: 52 g | Protein: 23 g | Sodium: 103 mg | Sugar: 8 g Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Lisa Dawn Angerame

See My Recipes

My recipes are easy because I cook for busy people like me. I prep ahead, use fresh ingredients and utilize my pantry and freezer. I completed a cooking course at the Natural Gourmet Institute in New York City and was the first-ever graduate of the Rouxbe online cooking school. In addition, I hold a Certificate in Plant-Based Nutrition from Cornell.

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