Lemon Broccoli Quinoa Salad with Toasted Almonds and Parsley

Name: Lemon Broccoli Quinoa Salad with Toasted Almonds and Parsley
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (185 g) white quinoa, rinsed well and drained; 1½ cups (355 ml) water; ¼ teaspoon (1½ g) fine sea salt; 12 ounces (340 g) broccoli crowns, cut into small ¾-inch (2 cm) florets, stems peeled and diced ¼-inch (6 mm); 1 tablespoon (15 g) kosher salt, for the blanching water; ½ cup (50 g) sliced almonds; 1 cup (40 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, loosely packed; 3 whole (45 g) scallions, thinly sliced, white and green parts; ½ cup (75 g) feta cheese, crumbled (optional); 1 tablespoon (6 g) lemon zest, finely grated, from 1–2 lemons; ⅓ cup (80 ml) fresh lemon juice, from 2–3 lemons; ⅓ cup (80 ml) extra-virgin olive oil; 1 clove (3 g) garlic, finely grated or minced; 1 teaspoon (5 g) Dijon mustard; ¾ teaspoon (4½ g) fine sea salt; ½ teaspoon (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Fluffy quinoa, crisp-tender broccoli, toasted almonds and plenty of parsley are tossed in a bright lemon and olive oil dressing. It's a sturdy Mediterranean-style salad that tastes great warm, at room temperature or cold.

Prep: 20 min
Cook: 25 min
Wait: 25 min
Total: 1 hr 10 min
Makes: About 6 cups (4 main-dish or 6 side servings)

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Ingredients

4 servings

For the quinoa
1 cup (185 g) white quinoa, rinsed well and drained
1½ cups (355 ml) water
¼ teaspoon (1.5 g) fine sea salt
For the salad
12 ounces (340 g) broccoli crowns, cut into small ¾-inch (2 cm) florets, stems peeled and diced ¼-inch (6 mm)
1 tablespoon (15 g) kosher salt, for the blanching water
½ cup (50 g) sliced almonds
1 cup (40 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, loosely packed
3 whole (45 g) scallions, thinly sliced, white and green parts
½ cup (75 g) feta cheese, crumbled (optional)
For the dressing
1 tablespoon (6 g) lemon zest, finely grated, from 1–2 lemons
⅓ cup (80 ml) fresh lemon juice, from 2–3 lemons
⅓ cup (80 ml) extra-virgin olive oil
1 clove (3 g) garlic, finely grated or minced
1 teaspoon (5 g) Dijon mustard
¾ teaspoon (4.5 g) fine sea salt
½ teaspoon (1 g) black pepper, freshly ground

Equipment (10)

Medium saucepan with a tight-fitting lid (3-quart / 2.8 L)
Large pot (4–5 quart / 4–5 L) for blanching broccoli
Large bowl for ice water
Fine-mesh sieve
Small dry skillet (8-inch / 20 cm)
Large mixing bowl
Small bowl or jar for dressing
Microplane or fine grater
Slotted spoon or spider
Large plate or tray for cooling the quinoa

Steps

Before you start

Rinse the quinoa well in a fine-mesh sieve for at least 30 seconds to remove its bitter natural coating (saponin).
Fill a large bowl with ice water before you cook the broccoli so you can stop the cooking quickly.
Zest the lemons before juicing them. You need 1 tablespoon of zest and about ⅓ cup (80 ml) of juice, which is 2 to 3 lemons.
Dry the broccoli and parsley thoroughly after washing so the dressing clings and doesn't get watery.
No oven is needed; everything is made on the stovetop.

1
Cook the quinoa
- Combine the rinsed quinoa, 1½ cups (355 ml) water and ¼ teaspoon salt in a 3-quart saucepan.
- Bring to a boil over high heat, then reduce to low, cover tightly and cook for 15 minutes without lifting the lid.
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Ready when: All the water is absorbed and small holes show on the surface; the grains are tender with a visible white spiral tail.
Tip: Don't stir or lift the lid, because the escaping steam leads to unevenly cooked, gummy quinoa.
2
Steam and fluff
- Remove the pan from the heat and leave it covered for 10 minutes.
- Fluff with a fork, then spread the quinoa on a large plate or tray to cool.
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Ready when: Grains are separate, fluffy and no longer wet on the bottom of the pan.
Tip: Spreading it out cools it fast and keeps the grains from clumping.
3
Toast the almonds
- Heat a dry 8-inch (20 cm) skillet over medium heat.
- Add the sliced almonds and toast, stirring often, for 3 to 4 minutes.
- Tip them onto a plate right away.
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Ready when: Almonds are golden at the edges and smell nutty.
Tip: Almonds burn within seconds once they start to color, so don't walk away.
4
Make the dressing
- In a small bowl or jar, whisk or shake the lemon zest, lemon juice, olive oil, grated garlic, Dijon, ¾ teaspoon salt and the pepper until cloudy and emulsified.
- Set aside.
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Ready when: Dressing looks thick and creamy with no separate layer of oil.
Tip: Grating the garlic on a Microplane keeps it from leaving harsh raw chunks.
5
Blanch the broccoli
- Bring 3 quarts (3 L) of water and 1 tablespoon kosher salt to a rolling boil in a large pot over high heat.
- Add the broccoli florets and diced stems and boil for 2 minutes.
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Ready when: Broccoli turns bright green and a floret tip pierces easily but still has a crisp bite.
Tip: Set a timer, since an extra minute turns broccoli dull and mushy.
6
Shock and dry
- Lift the broccoli out with a slotted spoon straight into the ice water for 1 minute.
- Drain well, then spread on a clean kitchen towel and pat dry.
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Ready when: Broccoli is cool to the touch and no longer dripping.
Tip: Dry broccoli lets the dressing cling instead of pooling in the bowl.
7
Toss the salad
- In a large bowl, combine the cooled quinoa, broccoli, parsley and scallions.
- Pour over the dressing and toss gently with a spatula or large spoon until everything is evenly coated.
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Ready when: No dry quinoa remains, and the greens look glossy and evenly distributed.
Tip: Fold gently so the broccoli stays intact and the quinoa doesn't turn mushy.
8
Rest and season
- Let the salad sit at room temperature for 15 minutes so the quinoa absorbs the dressing.
- Taste and add a pinch of salt or a squeeze of lemon if needed.
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Ready when: Salad tastes bright and well seasoned, with no flat or bland spots.
Tip: Quinoa soaks up salt, so season again after resting rather than before.
9
Finish and serve
- Fold in the toasted almonds and the feta, if using, just before serving so the nuts stay crunchy.
- Serve at room temperature or chilled.
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Ready when: Almonds and feta are evenly scattered through the salad.
Tip: If you're storing leftovers, keep the almonds separate until serving.

Good to know

Tips

Rinse the quinoa thoroughly. Unrinsed quinoa tastes bitter and soapy.
Salting the blanching water seasons the broccoli from the inside and helps keep it bright green.
Let the quinoa cool before mixing so the heat doesn't wilt the parsley or dull the lemon flavor.
For a more filling meal, add a can of rinsed chickpeas (15 oz / 425 g) and an extra tablespoon of lemon juice.

Make ahead

Cook the quinoa, blanch the broccoli and make the dressing up to 2 days ahead and keep them separately in airtight containers in the fridge. Toss together with the parsley and scallions and fold in the almonds just before serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store in an airtight container for up to 4 days, with the almonds kept separate; the broccoli will slowly lose its bright color. Freezer: not recommended because the broccoli turns soft. Serve cold or let it sit at room temperature for 15 minutes before eating; no reheating is needed.

Substitutions

white quinoa → Pearl couscous or farro. Cook according to package directions (about 8–10 minutes for pearl couscous, 25–30 for pearled farro) and drain well. The salad will no longer be gluten-free.
sliced almonds → Pine nuts or chopped pistachios. Toast the same way, but pine nuts need only 2 to 3 minutes.
feta cheese → Goat cheese or omit for dairy-free. Crumble goat cheese over the top, or skip the cheese and add an extra pinch of salt.
fresh flat-leaf parsley → Fresh mint or dill. Use half the amount of mint, since it's stronger, or swap dill one-for-one.