Make-Ahead Broccoli and Quinoa Salad

Make-Ahead Broccoli and Quinoa Salad

Author: Stephanie Kay

This broccoli and quinoa salad can be served immediately but tastes best the next day once the dressing has been absorbed, and it can be stored in the fridge in an air-tight container for up to 3-4 days.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salads, Sides
  • Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
  • Diet: Vegetarian
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  1. Begin by cooking the quinoa. Rinse the quinoa in a fine colander under running water. In a medium pot, combine 1 cup water or broth, 1/2 cup dry quinoa and a pinch of sea salt, bring to a boil.
  2. Once boiling reduce to a simmer for 12-15 minutes until quinoa is tender and water has been absorbed. Set aside to cool.
  3. While the quinoa is cooking, prepare the dressing. In a small bowl or jar, combine lemon juice, mustard, honey, sea salt and black pepper, and drizzle in olive oil whisking to combine.
  4. Trim broccoli into florets (discard stems) and cut into manageable bite-size pieces, and combine in a large bowl with slivered almonds and sliced shallots.
  5. Once the quinoa has cooled, add it to the broccoli mixture, cover with dressing and toss well to combine. Season with additional salt and pepper to taste.
  6. The salad can be served immediately or stored in the fridge for 3-4 days.
  7. Enjoy!