Broccoli Quinoa Salad (Vegan, Gluten-Free)

This Broccoli Quinoa Salad is packed with healthy, crunchy, fresh ingredients. Enjoy as a salad on its own, or wrapped up in a tortilla.

Remember that broccoli salad you’ve seen at potlucks? The one with grapes and bacon bits doused in mayo?  Yeah…that guy. Well, would you like to meet his long lost distant cousin (who happens to be vegan)!?

This is an ultra-healthy, super crunchy vegan version of that unhealthy (masking as healthy) salad. Try it as a wrap or just on its own. Either way, it’s delish.

Let’s begin by preparing and chopping all ingredients. Add the broccoli, kale, red onion, cucumber, grapes, almonds and quinoa to a large bowl.

In a small bowl, combine the apple cider vinegar, vegan mayo, 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.

Eat as a salad or roll up in a tortilla for a healthy sandwich. This recipe makes  eight 1/2-cup servings.

BrIf you try this Broccoli Quinoa Salad, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We love to see our recipes being made in YOUR kitchen!

Broccoli-Quinoa Salad (Vegan, Gluten-Free)

5 from 3 votes

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Prep Time: 35 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Author: Christin McKamey

This Broccoli Quinoa Salad is packed with healthy, crunchy, fresh ingredients. The perfect lunch!

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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 dairy free mayo
• ▢ 1 tablespoon agave nectar - or maple syrup
• ▢ 1 1/2 tablespoons lemon juice
• ▢ 1 teaspoon poppy seeds
• ▢ 1/4 teaspoon ground sea salt
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ Optional: tortillas

Instructions

• Prepare and chop all ingredients.
• Add broccoli, kale, red onion, cucumber, grapes, almonds and quinoa to a large bowl.
• In a small bowl, combine apple cider vinegar, mayo, 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.
• Eat as a salad or roll up in a tortilla for a healthy sandwich. Makes eight 1/2-cup servings.

Notes

Note: nutrition information is for broccoli-quinoa salad only, and does not include tortillas, etc. 

Nutrition

Serving: 0.5cup | Calories: 199kcal | Carbohydrates: 26.7g | Protein: 5.9g | Fat: 8.3g | Sodium: 80.6mg | Sugar: 8.8g

Did you make this recipe?Mention @veggie__chick or tag #veggiechick

**Please note: Nutrition information does not include tortilla.