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A bowl of broccoli quinoa salad on a wooden background with a large wooden spoon and sliced almonds

Broccoli-Quinoa Salad (Vegan, Gluten-Free)

5 from 3 votes
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Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 8
Author: Christin Russman
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
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