When the temperatures drop and I find myself craving more comfort foods, I look to achieve a balance by combining veggies and slow burning fiber filled carbs. Simple riced broccoli and quinoa salad is the best of both worlds. This recipe is satisfying and still light. It’s flavorful yet tastes crisp and clean. A winning combo that is both nutrient dense and the perfect low carb side dish.
Found in my pantry/fridge:
Another thing that happens to me when the weather is super cold is that I like to use whatever I can find in the fridge or pantry rather than head out to the grocery. You’d be surprised to know that many of my most popular recipes were born out of a desire to not go out in the cold for extra ingredients. Simple riced broccoli and quinoa salad is one of those…but it sacrifices nothing on taste or nutrition.
Riced Broccoli + Quinoa Salad: Nutrient Dense!
The bulk of this salad is made from riced broccoli. Super low in calories and carbs, yet you’ll get more than a daily allowance of vitamin C, plus some Vitamin A, potassium and fiber. Quinoa pairs well with the broccoli rice by providing protein, fiber and a wide array of vitamins and nutrients along with some complex and slow burning carbohydrates that are technically seeds, not grains. This winter tabbouleh recipe also uses riced broccoli, but it definitely involves more chopping, shopping and prepping.
Citrus season makes me smile. Oranges make their appearance just when my winter blues start to arrive. I always have a bowl of oranges sitting out. My favorite are Cara Cara, with their deep orange flesh and slightly tangy yet sweet taste. Natural Vitamin C, Vitamin A and fiber give simple riced broccoli and quinoa salad a nutritional boost as well as a flavor punch. Trust me, you’ll have this dressing on repeat all year long!
Purple cabbage was a last minute addition to this salad, though I don’t know why. First of all purple…yeah, my favorite color though I didn’t add it just for its beauty. The purple cabbage adds texture with a lasting crunch. It adds vitamins, fiber and antioxidants along with a burst of color. Win-win-win.
Simple riced broccoli and quinoa salad is
- Perfect for meal prep.
- Ideal if you’re trying to up your veggie consumption.
- Fresh and tasty.
- Loaded with vitamin C
- Simple to make.
- A healthy side dish.
- Made with just a few ingredients.
- Nutrient Dense.
- Made with wholesome ingredients you probably have on hand.
- 1 cup quinoa (3 cups cooked)
- 5 cups riced broccoli
- 4 scallions, thinly sliced
- 3-4 stalks celery, small dice (approx. 1 cup)
- 1 ½ cups chopped purple cabbage.
- ½ cup pistachios, dry roasted
- 1 orange, cut into thin wedges for garnish
- 1 orange, zested and juiced (approx. ¼ cup of juice)
- 1 Tablespoon fresh lemon juice
- 1/3 cup olive oil
- 1 clove garlic, pressed
- 1 teaspoon coarse sea salt
- ½ teaspoon crushed red pepper
- In a medium saucepan, combine 2 cups water with 1 cup quinoa. Bring to a boil, then reduce heat, cover and simmer for 12-15 minutes, until water has been absorbed. Let stand 5 minutes and then fluff with a fork. Spread on a baking tray to cool or make quinoa ahead and refrigerate until ready to use. Break up any clumps before tossing into salad.
- Toss pistachios in a dry skillet over medium heat. Keep shaking pan as nuts get toasted, careful not to let them burn.
- Rice broccoli: you can chop broccoli into large florets and pulse in the food processor or buy already riced broccoli in the produce aisle or freezer section of most super markets. If broccoli rice is frozen, bring to room temp before proceeding.
- Combine all salad ingredients in a bowl.
- Make dressing: Zest and juice orange into small bowl. Add remaining ingredients and whisk together.
- Pour dressing over salad and mix well. Taste for seasoning, adding more S+P as needed. Pass around thin wedges of orange as needed for a burst of flavor.
If using frozen riced broccoli, be sure to bring broccoli to room temp before mixing into salad.
This recipe is Kosher for Passover as is. No subs needed.
Amount Per Serving Calories 174Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 322mgCarbohydrates 13gFiber 3gSugar 4gProtein 4g