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Quinoa and Broccoli Salad

Add a little texture and flavor to your meal with this delicious and nutritious salad.
Course: Salad
Cuisine: Universal
Keyword: dairy-free, Gluten-Free, Vegetarian
Servings: 6 people
Calories: 262kcal
Author: SkinnyMs.


  • 1 cup quinoa (any variety, we used red), well-rinsed
  • 1 1/4 to 1 1/2 pounds broccoli cut into florets, tough bottom stem discarded
  • 1 cup corn kernels fresh, frozen or canned
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon kosher or sea salt divided
  • 1/2 teaspoon black pepper divided
  • 1 tablespoon lemon juice freshly squeezed (about 1/2 a lemon)
  • 1 teaspoon ground cumin
  • 2 cups romaine lettuce or whole baby lettuce of choice, such as baby kale or baby spinach, chopped
  • 1/2 cup radishes thinly sliced
  • 1/2 cup almonds sliced
  • 1/4 cup dill chopped


  • Preheat oven to 425 degrees F.
  • Cook the quinoa according to the package directions. Allow to cool slightly.
  • Toss the broccoli and corn with a tablespoon of olive oil and 1/4 teaspoon salt and pepper. Spread on a baking sheet and roast for 20 minutes, until tender and lightly browned. Remove from oven and allow to cool slightly.
  • In a serving bowl, whisk the remaining olive oil with the lemon juice, cumin, salt, and pepper.
  • Add the quinoa, broccoli mixture, and the remaining ingredients and toss well.
  • Serve and enjoy!


Calories: 262kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 237mg | Fiber: 7g | Sugar: 3g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8