This fresh, crunchy salad is the perfect lunch! It's also versatile, to meet all of your mealtime needs! It can be rolled up in a soft flour tortilla or sandwiched between rustic bread for a quick and portable lunch that's light and delicious.

Crunchy Fresh Broccoli Quinoa Salad [Vegan]

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Ingredients

  • 1 head broccoli, broken into small florets (about 2 cups)
  • 2 cups kale, white parts removed and chopped
  • 1/2 small red onion (about 1/2 cup), finely diced
  • 1 cucumber, peeled, seeded and diced (about 1 3/4 cups)
  • 2 cups seedless red grapes, cut into fourths
  • 1/2 cup slivered almonds
  • 1 cup cooked quinoa (1/3 cup dry), cooled
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons vegan mayonnaise 
  • 1 tablespoon agave nectar
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper
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Preparation

  1. Prepare and chop all ingredients.
  2. Add broccoli, kale, red onion, cucumber, grapes, almonds, and quinoa to a large bowl.
  3. In a small bowl, combine apple cider vinegar, mayonnaise, agave, lemon juice, poppy seeds, salt, and pepper. Stir with a spoon or whisk and add the dressing to the vegetable mix. Stir until combined and serve.
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Nutritional Information

Total Calories: 1576 | Total Carbs: 207 g | Total Fat: 68 g | Total Protein: 64 g | Total Sodium: 1568 g | Total Sugar: 82 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.