A delicious curried quinoa broccoli salad is the perfect addition to your summer picnic or barbecue! This easy salad is gluten free, dairy free, and so flavorful.
When the warm weather hits, I love to make quinoa salads. They are just so easy to make, and you can add anything at all to them and they pretty much taste amazing! I tend to make them when I have no idea what else to make for lunch. Quinoa is great because it has a lot of iron, protein, and fiber, plus it’s gluten free! Perfect.
This quinoa broccoli salad is crunchy and flavorful, and would be a welcome addition to a potluck or picnic. It’s a little sweet and tangy, and very fresh tasty. If you’re looking for a totally savory salad, try this spiced lentil quinoa salad with pepitas.
What can be used in place of quinoa in this salad?
If you don’t want to use quinoa, you could try brown rice, or millet, or even couscous. But couscous is not gluten free, so if you are avoiding gluten, don’t use couscous.
What’s the difference between red quinoa and white quinoa?
White quinoa is the lightest and has a very mild flavor. Red quinoa has a nuttier flavor and slightly chewier texture. You can use either one in this salad recipe.
How do you cook quinoa?
Cook the quinoa according to the package directions. You may need to rinse the quinoa unless the package says it is pre-rinsed. The quinoa is done cooking once the little ring releases from each piece of quinoa. Read more about how to cook quinoa here.
Is quinoa salad eaten cold?
You can eat this salad either warm or cold. If you are hungry right away, go ahead and throw the ingredients together and eat it before it cools off. This curried broccoli quinoa salad is delicious chilled as well, which makes it a refreshing summer recipe.
This curried quinoa broccoli salad is very easy to throw together when you’re short on time. The crunchy broccoli and sweet cranberries are a nice contrast, and the curried dressing ties all the flavors together very well. If you are vegan, go ahead and use maple syrup rather than honey.
If you are making this quinoa broccoli salad ahead of time, I would recommend storing the dressing in a jar and mixing it into the salad just before serving. If you do it too early, the quinoa will absorb a lot of the dressing (just like pasta salad).
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Curried Quinoa Broccoli Salad.
A light and summer curried quinoa broccoli salad that's full of color and flavor.
- 1 cup quinoa
- 2 1/2 cups broccoli chopped
- 1/2 cup sweet onion chopped
- 3/4 cup dried cranberries
For the dressing:
- Prepare the quinoa according to package directions. Set aside to cool.
- Once the quinoa is cool, place it in a large bowl and add the chopped broccoli, onion, and dried cranberries. Toss together.
- Put all of the ingredients for the dressing in a jar with a lid. Shake well to combine.
- Pour the dressing over the salad and mix well to coat.
- Serve immediately. Store leftovers in the refrigerator.
Store leftover salad in the refrigerator - it should stay good for 4 days.
If you want to make the salad ahead of time, you can do that. Keep the dressing separate until you are ready to serve.
If you want a little more crunch, and can eat nuts, some slivered almonds would be a nice addition to this salad as well! You could also add sunflower seeds or pumpkin seeds if you wish.
This curried quinoa broccoli salad is:
- great for packing in lunches
- perfect for a potluck
- a colorful, healthy addition to any party
This recipe was originally published in June 2015.