Zesty Quinoa and Charred Broccoli Salad

Quick Summary

This salad combines protein-rich quinoa, smoky charred broccoli, toasted almonds, and a zesty lemon-tahini dressing. It takes 30 minutes to prepare and is perfect for a nutritious lunch or a light dinner.

Ingredients

Method

1. 1. Rinse quinoa thoroughly. Combine with water in a pot, bring to a boil, then simmer covered for 15 minutes. Fluff with a fork and let cool.
2. 2. Toss broccoli with olive oil, salt, and pepper. Sear in a hot pan or under a broiler until charred but tender-crisp.
3. 3. Whisk tahini, lemon juice, maple syrup, and a splash of water until creamy.
4. 4. Combine quinoa, broccoli, and almonds in a large bowl. Drizzle with dressing and garnish with parsley.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead of time?

Yes, it stores well in the fridge for up to 3 days. Keep the dressing separate until serving for best texture.

Is this gluten-free?

Absolutely. Quinoa is a naturally gluten-free seed.

What can I substitute for tahini?

Almond butter or plain Greek yogurt work wonderfully as a creamy base.