Quinoa Squash and Broccoli Salad Recipe
A vibrant and wholesome Quinoa Squash Broccoli Salad combining fluffy quinoa with roasted squash and fresh broccoli, dressed in a light, tangy dressing. Perfect as a nutritious lunch or side dish, this salad offers a great balance of protein, fiber, and vitamins in a simple, easy-to-make recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups butternut squash, peeled and diced
- 2 cups broccoli florets, fresh
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Prepare Vegetables: While the quinoa is cooking, roast or steam the butternut squash until tender but still holding shape, about 15 minutes if roasting at 400°F, or steam for 8-10 minutes. Lightly blanch or steam the broccoli florets just until bright green and slightly tender.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Toss Salad: In a large bowl, combine the cooked quinoa, squash, and broccoli. Pour the dressing over the salad and gently toss to coat everything evenly.
- Serve: Serve the salad either warm or chilled, garnished with additional seasoning or fresh herbs if desired.
Notes
- Use vegetable broth instead of water to add more flavor to the quinoa.
- Feel free to substitute butternut squash with other winter squash varieties like acorn or kabocha.
- For a vegan option, use maple syrup instead of honey in the dressing.
- This salad can be prepared ahead and refrigerated for up to 2 days, making it great for meal prep.
- Add toasted nuts or seeds for extra crunch and nutrition.
Keywords: quinoa salad, broccoli salad, squash salad, healthy salad, vegetarian, gluten free, easy lunch
