In the culinary world, where healthy eating meets delicious innovation, the Riced Broccoli and Quinoa Salad stands out as a vibrant, nutrient-dense masterpiece. Forget the era of simple cauliflower rice; riced broccoli takes center stage here, offering a unique texture and flavor that elevates this salad to sheer perfection. This isn’t just another side dish; it’s a complete, gorgeous vegan meal that promises a symphony of flavors and textures in every bite. With its colorful blend of fresh cabbage, tangy citrus dressing, and the satisfying plant-based protein from quinoa and crunchy pistachios, this salad is truly a culinary delight. What makes it even more appealing? Its flavors intensify as it sits, making it an ideal choice for meal prep and a fantastic grab-and-go option for busy days.
When the crisp air of cooler temperatures calls for heartier meals, finding a balance between comforting flavors and wholesome nutrition can be a challenge. This Riced Broccoli and Quinoa Salad effortlessly bridges that gap. It combines the earthy goodness of vegetables with the sustained energy of fiber-filled carbohydrates, creating a dish that feels both satisfying and remarkably light. Each forkful offers a burst of crisp, clean flavors, making it a winning combination for anyone seeking a nutrient-dense yet refreshing meal. Whether you’re aiming for a low-carb side or a fulfilling main course, this salad delivers on all fronts.
Why This Riced Broccoli and Quinoa Salad Will Be Your New Favorite
This isn’t just any salad; it’s a thoughtfully crafted dish designed to delight your taste buds while nourishing your body. Here’s why this Riced Broccoli and Quinoa Salad is poised to become a staple in your kitchen:
- Effortless Meal Prep: One of the standout features of this salad is how well it holds up, and even improves, with time. Prepare a large batch at the start of the week, and enjoy fresh, flavorful lunches or dinners for days without any compromise on taste or texture. Its hearty ingredients mean no soggy greens!
- Boost Your Veggie Intake: For those looking to incorporate more vegetables into their diet, this salad offers a delicious and exciting solution. Riced broccoli provides a substantial serving of greens in a format that’s easy to enjoy, while colorful cabbage adds extra vitamins and fiber.
- Fresh, Flavorful, and Fun: Say goodbye to mundane salads! This recipe brings together a delightful combination of crunchy textures and zesty, vibrant flavors. The interplay of sweet citrus, savory pistachios, and crisp vegetables makes every bite an exciting experience.
- Packed with Vitamin C: Loaded with fresh oranges, lemon, and broccoli, this salad is a powerhouse of Vitamin C, an essential nutrient known for its immune-boosting properties and contribution to overall well-being.
- Simple to Assemble: Despite its sophisticated flavor profile, this salad is incredibly simple to make. With just a few key ingredients and straightforward steps, you can whip up a gourmet-quality meal in under 30 minutes.
- Beyond the Ordinary: This salad offers a refreshing departure from typical, often uninspiring salads. Its unique combination of riced broccoli and quinoa, paired with a lively citrus dressing, ensures it stands out with plenty of pizzazz.
- Truly Nutrient-Dense: Every ingredient in this salad is chosen for its nutritional benefits. Quinoa provides complete protein and fiber, broccoli and cabbage offer a spectrum of vitamins and minerals, and pistachios contribute healthy fats and additional protein, making it a truly wholesome choice.
If you’re already a fan of quinoa’s versatility and health benefits, you’ll be thrilled to explore more of its potential. Be sure to try my Southwest Quinoa Salad for a smoky, spicy kick, my delicious Veggie Fried Quinoa with Tofu for an Asian-inspired twist, and this delightful Crispy Quinoa Salad for an extra textural dimension.
Key Ingredients and Smart Substitutions
Crafting the perfect Riced Broccoli and Quinoa Salad begins with selecting the finest ingredients. Each component plays a crucial role in the salad’s overall texture, flavor, and nutritional value. Here’s a detailed look at what you’ll need and how you can adapt it to your preferences:
- Red Cabbage: A brilliant addition, primarily for its striking purple hue that adds visual appeal to the salad. Beyond its color, red cabbage provides a fantastic crunch and a significant boost of fiber and antioxidants. If red cabbage isn’t available, green cabbage works just as well, though the vibrant color will be missed. For an even softer texture, you can lightly massage the shredded cabbage with a pinch of salt and lemon juice before adding.
- Quinoa: This ancient “grain” is actually a seed, and it’s celebrated for being a complete protein, meaning it contains all nine essential amino acids. It’s also packed with fiber, which helps you feel full longer and supports digestive health. Quinoa cooks quickly and easily, making it a convenient base for any meal. Always ensure your quinoa is well-rinsed before cooking to remove saponins, which can impart a bitter taste. For an added layer of flavor, consider cooking quinoa in vegetable broth instead of water.
- Riced Broccoli: The star of this innovative salad! Riced broccoli offers a lighter, fresher alternative to traditional grains or even cauliflower rice. You can easily make it at home by pulsing broccoli florets and stems in a food processor until they resemble rice grains. Alternatively, many supermarkets now offer pre-riced fresh or frozen broccoli in their produce or freezer sections, saving you time. If fresh riced broccoli is hard to find, riced cauliflower makes an excellent substitute, maintaining the low-carb and veggie-packed essence of the dish.
- Pistachios: These delightful nuts contribute a wonderful crunch and a slightly sweet, earthy flavor that complements the other ingredients perfectly. Pistachios are also a good source of healthy fats, protein, and antioxidants. Feel free to substitute with any other nut or seed you enjoy, such as toasted almonds, walnuts, pumpkin seeds, or sunflower seeds, to customize the texture and flavor. Lightly toasting them enhances their natural flavor.
- The Zesty Dressing: The heart of this salad’s vibrant flavor. It’s a harmonious blend of fresh lemon and orange juices, high-quality olive oil, pungent fresh garlic, a pinch of sea salt, and a dash of crushed red pepper for a subtle kick. The citrus provides a bright tang, while the olive oil adds richness and helps emulsify the dressing. Freshly pressed garlic is key here for its robust flavor. For a slightly different profile, consider adding a touch of maple syrup or agave nectar for sweetness, or a spoonful of Dijon mustard for extra depth.
Mastering the Preparation of Your Riced Broccoli and Quinoa Salad
Creating this flavorful and healthy salad is a straightforward process, broken down into simple, manageable steps. With a little organization, you’ll have this dish ready in no time. Follow these instructions for a perfectly balanced and incredibly tasty Riced Broccoli and Quinoa Salad:
Preparation Steps:
- Cook the Quinoa: Start by preparing your quinoa. For this recipe, you’ll need cooked quinoa. Refer to the detailed cooking instructions in the recipe card below. You can cook the quinoa at your convenience – either right before assembling the salad or well in advance, storing it in an airtight container in the refrigerator. When ready to use, simply fluff it with a fork to ensure a light, airy texture and break up any potential clumps.
- Prepare the Riced Broccoli: If you’re ricing broccoli at home, thoroughly wash your broccoli florets and roughly chop the stems. Load them into a food processor and pulse until the consistency resembles small grains of rice. Be careful not to over-process, or you’ll end up with a paste. Alternatively, opt for the convenience of pre-riced broccoli, available fresh in the produce section or frozen in the freezer aisle of most supermarkets. If using frozen riced broccoli, allow it to thaw and come to room temperature before incorporating it into the salad to avoid excess moisture.
- Dice the Celery: Wash and finely dice the celery stalks. The small dice ensures that the celery integrates seamlessly into the salad, providing a subtle crunch without overpowering the other textures.
- Slice the Scallions: Thinly slice the green onions (scallions). Both the white and green parts can be used, adding a mild oniony flavor and a touch of color.
- Toast the Pistachios (Optional but Recommended): If you’re using raw pistachios, a quick toast will significantly enhance their flavor and crunch. Heat a dry skillet over medium heat. Add the pistachios and toast for approximately 1 minute, shaking the pan frequently to prevent burning. They are ready when they become fragrant and slightly darker in color. Let them cool before adding to the salad. This simple step adds a depth of flavor that’s truly worth the extra minute.
Craft the Dressing: Begin by zesting one orange directly into a small bowl using a microplane. This step extracts the aromatic oils from the peel, adding intense citrus flavor. Then, squeeze the juice from the zested orange into the same bowl, along with the fresh lemon juice, olive oil, and pressed garlic. Season with salt and crushed red pepper. Use a whisk to thoroughly emulsify the dressing until it is well combined and slightly thickened.
Combine and Dress the Salad: In a spacious mixing bowl, combine the prepared riced broccoli, cooked and fluffed quinoa, toasted pistachios, diced celery, and thinly sliced scallions. Pour about half of the prepared citrus dressing over the ingredients. Toss everything gently but thoroughly, ensuring all components are lightly coated with the dressing. This initial toss allows the flavors to start melding.
If you haven’t already done so, now is the perfect time to stir in the finely chopped red cabbage. Its vibrant color and crisp texture are best added towards the end to maintain their integrity. Toss the entire salad again until everything is evenly distributed. Taste the salad and adjust the seasoning as needed, adding more of the remaining dressing, salt, or freshly ground black pepper to suit your preference. The goal is a perfectly balanced flavor profile.
For an even more intense burst of citrus and a beautiful presentation, serve the salad with additional thin slices of fresh orange. Cara Cara oranges, with their unique pinkish-red flesh and sweet, slightly tangy flavor, are particularly wonderful for this, adding both visual appeal and a delightful aromatic lift.
Debra’s Pro Tips for the Perfect Salad
- Cooling Quinoa for Best Texture: After cooking your quinoa, spread it out in a thin layer on a baking tray. This allows it to cool quickly and prevents clumping, ensuring a fluffy, individual grain texture that mixes beautifully into the salad. You can also make it a day or two in advance and refrigerate it in an airtight container. Before adding to the salad, simply fluff it with a fork.
- Zest as a Garnish: When zesting the orange for the dressing, consider setting aside a small amount of zest. This vibrant, aromatic garnish can be sprinkled over the finished salad just before serving, adding an extra pop of color and intense citrus aroma that truly enhances the experience.
- Optimal Storage for Meal Prep: This salad is a meal prep dream! Store it in an airtight container in the refrigerator for up to a week. Unlike many leafy green salads that wilt and become soggy, this riced broccoli and quinoa salad actually tastes better as it sits, allowing the flavors to meld and deepen over time.
- Vary Your Crunch: While pistachios offer a fantastic texture, don’t hesitate to experiment with other crunchy additions like toasted pumpkin seeds, sunflower seeds, or even a handful of crushed tortilla chips for an unexpected twist.
- Herbaceous Boost: Fresh herbs can elevate this salad even further. Consider adding finely chopped fresh parsley, cilantro, or mint for an extra layer of freshness and complexity.
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📖 Recipe
Riced Broccoli and Quinoa Salad
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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
- ⅓ 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 for 5 minutes (covered) and then fluff with a fork. Spread the cooked quinoa on a baking tray to cool completely, or prepare it ahead of time and refrigerate in an airtight container until ready to use. Ensure to break up any clumps before adding it to the salad.
- If using raw pistachios, toss them in a dry skillet over medium heat. Keep the pan moving frequently to ensure even toasting and prevent burning. Toast for about 1 minute until they become fragrant and lightly browned. Remove from heat and allow to cool.
- To rice the broccoli: you can roughly chop broccoli florets and stems, then pulse them in a food processor until they resemble rice grains. Alternatively, purchase pre-riced broccoli from the produce or freezer section of your local supermarket. If using frozen riced broccoli, allow it to thaw and reach room temperature before mixing into the salad to prevent a watery texture.
- In a large mixing bowl, combine the cooled cooked quinoa, riced broccoli, toasted pistachios, diced celery, thinly sliced scallions, and chopped purple cabbage.
- Prepare the dressing: Zest one orange and juice it into a small bowl. Add the fresh lemon juice, olive oil, pressed garlic, coarse sea salt, and crushed red pepper. Whisk all the ingredients together thoroughly until well combined and emulsified.
- Pour approximately half of the prepared dressing over the salad ingredients in the large bowl. Mix well, ensuring all components are evenly coated. Taste the salad and add more dressing, salt, or pepper as desired to achieve your preferred flavor balance. Serve immediately, or refrigerate for flavors to meld. Offer thin wedges of fresh orange on the side for an extra burst of citrus flavor.
Notes
This recipe is Kosher for Passover as is, making it a wonderful addition to your holiday menu without any modifications.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
If you enjoy quinoa during Passover, this versatile Riced Broccoli and Quinoa Salad is an excellent side dish or main course to enhance your holiday menus. For more inspiring and wholesome options, be sure to explore our collection of Healthy Passover Recipes.