Blanched Broccoli Quinoa Salad


Blanched Broccoli Quinoa Salad is the perfect light salad full of vitamins and minerals. Perfect for work lunch or a light dinner. Quinoa is healthier than rice and contains many minerals and nutrients.

The vegetables in the salad are mostly fresh, only the broccoli is blanched, but this is a special procedure to keep their nutritional values.

How to choose the best ingredients for Blanched Broccoli Quinoa Salad

Broccoli: we choose fresh, firm, and green broccoli. The flowers should not fade. There should be no yellow spots on the flowers because the broccoli is translucent. If the broccoli has retained its leaves, let’s check that the leaves are not deceived.

Quinoa: quinoa is a plant rich in trace elements and protein. I will choose three-color quinoa for this dish because black and red add a nutty aftertaste and crunchiness to the salad. 

Avocado: we choose a ripe avocado. We can check if the avocado is ripe in two ways, first by checking if the skin is soft, but this method will also be good with options such as the avocado will be overripe and spoiled.

The second way is to check the ends where the avocado was attached to the tree, as when this place is green, wait for the avocado. When it is yellow, the avocado is half-ripe, and when it is light brown, it is ripe.

However, when this tip is dark base, the avocado is definitely overripe, spoiled, and unfit for consumption.

Carrot: we choose carrots that are fresh, firm, and juicy. Another is not suitable because the carrot will not be subject to heat-treatment, so it must be perfect.

Cherry tomatoes: the tomatoes can be a cherry variety or any other mini tomato variety.

Chopped parsley: the parsley is well when it is finely chopped because then the parsley brings out the full aroma.

Balsamic vinegar di Modena: Good quality modena balsamic vinegar will not be cheap but believe me, it is worth investing in. You do not have to buy balsamic vinegar made using the traditional method for 12 or 24 years (because this is its production period).

However, check a few details on the packaging, and this will guarantee good quality. Balsamic vinegar should contain only two ingredients: cooked grape must and wine vinegar. There are no caramel, sugar, or preservatives there.

Sometimes there is also information on whether it is tick and intense vinegar or what percentage of the cooked grape must have been made. I would choose this 65% minimum.

Tips and Tricks Blanched Broccoli Quinoa Salad

  • If you do not have good quality balsamic vinegar, you can add 1 teaspoon of honey to the dressing so that it isn’t too sour.
  • To make the broccoli even more vivid, you can add a teaspoon of sugar or vinegar to the water.

Ideas for other healthy salads

Well-balanced salads with lots of vitamins, perfect for meat or vegan meat substitutes, I recommend these:

Salad with Roasted Seeds

Baked Beetroot Salad – vegetable addition to dinner

Fresh Pineapple, Pomegranate & Celery Salad – one of my favorites because I combine fruit and vegetables.

However, if you want a well-balanced salad that will also contain protein. You will be able to take it with you for lunch at work or serve a light dinner, I definitely recommend these:

Mediterranean chickpea salad is ideal salad for vegetarians and chickpea lovers.

Spring Strawberry Salad – best when the strawberry season begins.

Salad with garlic-crispy chicken, melon, and pomegranates – the perfect game for anyone who likes to combine sweet and spicy flavors.

Blanched Broccoli Quinoa Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 260kcal
Blanched Broccoli Quinoa Salad is a quick and healthy salad with fresh vegetables. Perfect for lunch to work.
Print Recipe


  • 1/2 cup quinoa
  • 1 ripe avocado
  • 1 medium-sized carrot or 2 small-sized carrots
  • 10 pcs cherry tomatoes
  • 1/2 broccoli
  • 1/3 cup chopped parsley
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste


  • Blanch the broccoli, put it in salted water, boil it for 3-4 minutes, then drain it and pour cold water. This process will ensure that the broccoli gets a beautiful green color, is slightly al dente, and does not lose its nutritional value during standard cooking.
  • The quinoa is cooked according to the recipe on the packaging, either in water with salt, broth, or vegetable stock.
  • Diced avocado.
  • Peel carrots and cut them into stripes.
  • Slices of cherry tomatoes in the middle.
  • Finely chop the parsley.
  • I put everything in a salad bowl.
  • I make olive oil, lemon, and balsamic vinegar dressing and pour it over the salad. I mix everything well and season with salt and pepper.
    Bon Appetit!


Calories: 260kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 44mg | Potassium: 698mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3531IU | Vitamin C: 84mg | Calcium: 66mg | Iron: 2mg

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