Broccoli Quinoa And Purslane Salad Recipes

BROCCOLI, QUINOA AND PURSLANE SALAD

Slice the raw broccoli very thin for this delicious salad. If you can't find purslane you can substitute mâche.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 11

Broccoli, Quinoa and Purslane Salad image

Steps:

Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
Line plates or a platter with the arugula, top with the salad, and serve.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 295 milligrams, Sugar 1 gram

Ingredients

1/2 pound broccoli crowns (about 2 large), sliced very thin
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 garlic clove, puréed
Freshly ground pepper to taste
6 tablespoons extra virgin olive oil
1/4 pound purslane, thick stems trimmed, or mâche
1 1/2 cups cooked quinoa
2 tablespoons finely chopped tarragon
1 1/2 cups wild or baby arugula

QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE

A lovely quinoa dish with just the right mix of fruit and vegetables. Serve this as a side or in your packed lunch.

Provided by Anonymous

Categories Salad Grains

Time 45m

Yield 4

Number Of Ingredients 11

Quinoa Salad with Broccoli, Nuts, and Pomegranate image

Steps:

Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

Nutrition Facts : Calories 417 calories, Carbohydrate 48.4 g, Fat 21.6 g, Fiber 6.2 g, Protein 10.8 g, SaturatedFat 6.1 g, Sodium 28.3 mg, Sugar 15.9 g

Ingredients

2 cups water
1 cup quinoa
1 cube vegetable bouillon
2 cups broccoli florets
½ cup finely diced red onion
½ cup finely chopped Brazil nuts
1 large pomegranate, seeded
2 tablespoons olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
1 teaspoon honey, or to taste
salt and ground black pepper to taste

SPICY QUINOA SALAD WITH BROCCOLI, CILANTRO AND LIME

The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein - though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional - make this salad whether or not you have the lentils.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 15m

Yield 4 servings

Number Of Ingredients 14

Spicy Quinoa Salad With Broccoli, Cilantro and Lime image

Steps:

In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.
In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 27 grams, Carbohydrate 33 grams, Fat 36 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 607 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

2 1/2 cups cooked quinoa
1 1/2 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets
1/2 cup chopped cilantro
1 to 2 tablespoons toasted pumpkin seeds (to taste)
1 1/2 to 2 teaspoons minced serrano or jalapeño chili (to taste)
1/4 cup split red lentils, soaked for 2 hours or longer and drained (optional)
1 ounce crumbled feta cheese (1/4 cup)
Freshly ground pepper
3 tablespoons fresh lime juice
Salt to taste
1 garlic clove, minced or pureed
6 tablespoons extra-virgin olive oil
2 hard-boiled eggs
1 avocado, sliced

QUINOA, SQUASH & BROCCOLI SALAD

Combine this healthy grain with vegetarian ingredients. Feta cheese, pumpkin seeds, cranberries, parsley and butternut squash work together a treat

Provided by Sara Buenfeld

Categories Lunch

Time 20m

Number Of Ingredients 12

Quinoa, squash & broccoli salad image

Steps:

Heat the oil in a wok with a lid, add the onion and garlic, and fry for 5 mins until softened, then lift from the wok with a slotted spoon. Add the squash, stir round the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tbsp water and the thyme, cover the pan and steam for about 5 mins until the veg is tender.
Meanwhile, tip quinoa into a bowl and fluff it up. Add the parsley, cranberries, seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well. Toss through the vegetables with the feta. Will keep in the fridge for 2 days.

Nutrition Facts : Calories 475 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium

Ingredients

2 tsp rapeseed oil
1 red onion , halved and sliced
2 garlic cloves , sliced
175g frozen butternut squash chunks
140g broccoli , stalks sliced, top cut into small florets
1 tbsp fresh thyme leaf
250g pack ready-to-eat red & white quinoa
2 tbsp chopped parsley
25g dried cranberries
handful pumpkin seeds (optional)
1 tbsp balsamic vinegar
50g feta cheese , crumbled

CHEESY BROCCOLI QUINOA

The classic Cheddar cheese and broccoli combo served in quinoa.

Provided by qwerty06

Categories Side Dish Grain Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Cheesy Broccoli Quinoa image

Steps:

Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

Nutrition Facts : Calories 299 calories, Carbohydrate 32.9 g, Cholesterol 29.7 mg, Fat 12.3 g, Fiber 4.6 g, Protein 14.8 g, SaturatedFat 6.3 g, Sodium 394 mg, Sugar 2.2 g

Ingredients

2 cups chopped broccoli
1 ¾ cups vegetable broth
1 cup quinoa
1 cup shredded Cheddar cheese
salt and ground black pepper to taste

More about "broccoli quinoa and purslane salad recipes"

BROCCOLI QUINOA SALAD WITH CREAMY LEMON DRESSING

Web May 12, 2017 Broccoli Quinoa Salad with Almonds, Herbs, and a Creamy Greek Yogurt Lemon Dressing. Healthy, protein packed, and …
From wellplated.com
4.8/5 (18)
Total Time 30 mins
Category Salad
Calories 252 per serving

Prepare the Lemon Yogurt Dressing: In a medium bowl, whisk together the Greek yogurt, milk, olive oil, lemon zest, lemon juice, salt, and pepper. Taste and season with more salt as desired.
Prepare the salad: While you are prepping the vegetables, bring a large pot of salted water to a boil. While it heats, fill a large bowl with ice water. Add the broccoli florets to the boiling water and cook until crisp-tender, about 1 minute. With a slotted spoon, transfer the broccoli to the ice water, leaving the boiling water in the pot. Drain the broccoli and transfer it to a kitchen towel–lined baking sheet. Lightly pat dry.
Return the water in the pot to a boil. Add the quinoa and cook until slightly al dente, about 12 minutes. Drain through a fine-mesh sieve so that the quinoa does not slip through. Transfer the drained quinoa to a large bowl. Toss with 2 tablespoons yogurt dressing and remaining 1/4 teaspoon kosher salt. Add 1/4 cup of the dressing, broccoli, shallot, parsley, tarragon, and almonds. Toss to combine. Taste and add additional salt and/or pepper to taste. Enjoy immediately or refrigerate until ready to serve.

Broccoli Quinoa And Purslane Salad Recipes

BROCCOLI, QUINOA AND PURSLANE SALAD

Slice the raw broccoli very thin for this delicious salad. If you can't find purslane you can substitute mâche.

QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE

A lovely quinoa dish with just the right mix of fruit and vegetables. Serve this as a side or in your packed lunch.

SPICY QUINOA SALAD WITH BROCCOLI, CILANTRO AND LIME

QUINOA, SQUASH & BROCCOLI SALAD

Combine this healthy grain with vegetarian ingredients. Feta cheese, pumpkin seeds, cranberries, parsley and butternut squash work together a treat

CHEESY BROCCOLI QUINOA

The classic Cheddar cheese and broccoli combo served in quinoa.

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