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.
- Crunchy.
- Made with wholesome ingredients you probably have on hand.
Riced Broccoli and Quinoa Salad
Citrus and Crunch Combine for a Delicious and Refreshing Healthful Salad.
Ingredients
- 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
Dressing:
- 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
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 174Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 322mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 4g
If you eat quinoa during Passover, this is an awesome side dish or salad to add to your menus. You can find more Healthy Passover Recipes.
Gloria
Hubby and I are on a quinoa kick right now. This looks like a great recipe. Maybe I should print it out for him, and get him to make me dinner for a change. This looks easy enough for him!!
Debra Klein
LOL. Love that your husband participates in the kitchen and this would surely be an easy recipe. I’d say go for it…ask directly for what you want!!
Marisa Franca
Whoa Nellie!! That is a fine looking salad and I agree that it is nutrient dense. It would be a perfect salad/side with all those veggies. I’m definitely keeping this reccipe – we love quinoa and the dressing is so light and fresh sounding. Printing now!
Debra Klein
Thank you! It’s exactly all that.
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I’m glad you added in the purple cabbage – not just for the colour (which is lovely), but because I love the texture that it adds. Plus I frequently find myself with half a head of purple cabbage and a need to do something with it. This whole salad is packed with healthy stuff, and I love that it’s got a big bright citrusy punch. I find quinoa salads kind of hit-and-miss in general, but this is just so loaded with good stuff (pistachios are an awesome touch) that I could enjoy it over and over again. Cheers!
Debra Klein
Thank you! I totally agree…but I seldom have purple cabbage lying around. It’s awesome thinly sliced, drizzled with olive oil, ACV, S + P. Never lasts around here.
Tracy
Oh wow, you know I’ve riced cauliflower, but it never occurred to me to do it to broccoli, too! But of course! This is my kind of new year salad – healthy and satisfying!
Debra Klein
If you like this one, then you’ll also love this recipe for winter tabbouleh that uses a combo of riced cauliflower and riced broccoli.
Annemarie
I’m with you on not wanting to leave my warm house to get groceries this time of year! I will say it keeps us inventive. 🙂 And I love the quinoa and broccoli salad you came up with, yum! Nicely balanced, great flavors, and pretty as well. Are those Cara Cara oranges you used? (Those are our favorites.)
Debra Klein
Yes! Cara Cara are the best. I buy them by the bags…one good thing about winter anyhow!
Trish Bozeman
I know what you meat about not wanting to venture out into the cold and head to the grocery store. It’s a serious event bundling my toddler up to head out anywhere LOL! What a great way to use what you have to make something awesome and nutritious! Love the orange in there.
Debra Klein
Thanks…stay warm!
Dana
Fact: I do not get tired of quinoa. I think it’s impossible. There are so many ways to work with it and amp it up—salads being my most favorite way. I’m always looking for new quinoa salad recipes. I love making a huge batch for myself and keeping it in the fridge for the week for lunches, or to add on top of green salads, or just to pick at. This is a winner!
Debra Klein
I’m with you in that sentiment….so many ways to use quinoa, so little time!!
Traci
We have been eating the heck out of riced broccoli lately. I love it that this recipe uses quinoa with it to crank up the protein game. I’m always up for a dressing made with fresh oranges too b/c, lucky us, we have orange trees in our yard. Timely recipe…gorgeous too! Thanks for sharing 🙂
Debra Klein
OMG….you have oranges in your yard??? That would be awesome!! This dressing has your name on it!
Tina
This looks pretty and sounds incredibly healthy. I know what you mean by needing lighter fare, especially after the holidays. I like the idea of the purple cabbage for the texture and those anthocyanin which I believe are super healthy for you too. Either way its a win-win. This recipe is probably a perfect light lunch, one that won’t make me too sleepy. Thanks for this!
Debra Klein
Yes…if you tend to get sleepy after lunch, this would be a great option for slow and long lasting energy.
Christina
What a lovely way to get those veggies in!! That purple cabbage really makes this bright and colorful and the pistachios are such a brilliant touch. Perfect way to lighten up after the holidays.
Debra Klein
Thank you. Always easier to nourish with beautiful and tasty food.
Carmy
I love that you used riced broccoli to stretch out the quinoa/grain! I love how filling riced broccoli is without it being too heavy. I’ll have to try it with the citrus, sounds delicious!