Creamy Broccoli-Quinoa Salad (Gluten Free & Vegan)

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  • for the salad:
  • 4 cups broccoli florets
  • 1 cup cooked quinoa
  • Juice of 1 lemon
  • 1 tablespoon oil
  • Salt & pepper to taste
  • Creamy dressing
  • for the dressing:
  • ½ cup raw cashews, soaked for 4 hours in 2 cups water
  • 1 cup water
  • 2 tablespoons tahini
  • 2 garlic cloves
  • 2 tablespoons cooked quinoa
  • Salt & pepper to taste


  1. Preheat oven to 400 degrees F. Toss broccoli in oil and season with salt and pepper. Transfer to a baking sheet and roast until golden brown and softened slightly, about 15 - 20 minutes.
  2. While broccoli is roasting, prepare dressing. Pour cashews into a fine mesh strainer and rinse until water runs clear.
  3. Transfer to a high powered blender and add remaining ingredients. Blend on high until creamy.
  4. When broccoli is done, remove from oven and transfer to mixing bowl. Add quinoa, drizzle with lemon juice and toss to combine.
  5. Pour dressing over broccoli-quinoa mixture and stir until evenly coated.
  6. Serve immediately (for a warm salad) or chill in fridge for at least two hours.
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