Nutty Quinoa Salad

This nutty quinoa salad is packed with colour, crunch, and a balance of roasted and fresh ingredients that make it feel both hearty and light. Inspired by vibrant Asian flavours, it brings together fluffy quinoa, roasted broccoli, sweet peppers, and crunchy red cabbage – all topped with a rich, nutty dressing made from peanut butter, tahini, and a little honey. The dish feels satisfying without being heavy, making it perfect for a flavourful side or a light lunch.

Health Benefits of Nutty Quinoa Salad

Quinoa is naturally high in protein and fibre, making it a great base for salads. The combination of roasted broccoli and red cabbage adds vitamins C and K, while the cashews and walnuts provide heart-healthy fats and additional protein. By roasting the broccoli and toasting the nuts, this recipe adds a depth of flavour without compromising on nutrition. The dressing is balanced with healthy fats from tahini and peanut butter, keeping the salad both nutrient-dense and low in processed ingredients. With just 248 kcal per portion, this salad fits well into a balanced, lower-calorie diet.

Do you have a diet restriction?

This nutty quinoa salad is:

• Vegetarian
• Vegan
• Dairy Free
• Gluten Free
• Ultra Processed Food Free

Step 1: Cook the Quinoa

Rinse ⅔ cup of quinoa under cold water to remove bitterness. Add it to a saucepan with 1⅓ cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. If you do not have a pan lid, add around 2-3 cups of water. Cook for 15-20 minutes until all the water is absorbed. Let it sit, covered, for 5 minutes, then fluff with a fork. Set aside to cool

Step 2: Roast Broccoli

Preheat the oven to 200°C (400°F). Cut the broccoli into small pieces. Toss 1 cup of small broccoli florets in a teaspoon of oil. Spread them on a baking tray and roast for 15-20 minutes until lightly charred and crispy on the edges.

Step 3: Toast nuts

Place ⅔ cup of cashews and walnuts in a dry pan over medium heat. Toast for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from the heat and let them cool.

Step 4: Prepare veggies

Slice 1 cup of peppers into thin strips and shred 1 cup of red cabbage. Thinly slice 4 spring onions. Mix them together in a large bowl along with the cooled broccoli.

Step 5: Make the Dressing

In a small bowl, whisk together 1 tablespoon of peanut butter, 1 tablespoon of tahini, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 1 tablespoon of olive oil. If you like a little heat, add 1 tablespoon of chilli flakes.

Step 6: Add the quinoa to the salad

Add the quinoa, nutty dressing and nuts to the bowl of veggies and mix well. Serve in a large salad bowl.

Variations:

• Add more protein – Toss in grilled chicken, prawns, or tofu for a more filling meal.
• Extra veggies – Roasted sweet potatoes or carrots add a touch of sweetness.
• Fruit twist – Mix in pomegranate seeds or sliced mango for a refreshing burst of flavour.
• Seed swap – Use toasted sunflower or pumpkin seeds instead of nuts for a nut-free version.
• Creamy boost – Crumble in some feta or goat’s cheese for an extra layer of creaminess.

FAQ:

1. Can I make this salad ahead of time?
Yes! You can prepare the quinoa, roast the broccoli, and toast the nuts a day ahead. Keep the dressing separate and toss it together just before serving.

2. How long does this salad last in the fridge?
It will stay fresh for up to 3 days in an airtight container.

3. Can I freeze this salad?
Freezing isn’t recommended as the raw veggies lose their crunch. However, the quinoa can be frozen separately.

4. Is this salad gluten-free?
Yes, as long as you use gluten-free tamari instead of soy sauce.

5. What can I use instead of tahini?
You can substitute sunflower butter or simply use all peanut butter if you prefer.

6. Can I use different nuts?
Absolutely. Almonds, pecans, or hazelnuts work well if that’s what you have on hand.

7. What if I don’t like spicy food?
Leave out the chilli flakes, or reduce the amount to just a pinch. The salad will still be full of flavour from the dressing.

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