Creamy Broccoli Quinoa Salad with Greek Yogurt Lemon Dressing. Healthy and protein packed! Perfect for make ahead meals, light lunches, and potluck side dishes. {gluten free} Recipe at wellplated.com | @wellplated
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Broccoli Quinoa Salad with Lemon Greek Yogurt Dressing

Yield: 4 servings (about 6 cups total)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Broccoli Quinoa Salad with Almonds, Herbs, and a Creamy Greek Yogurt Lemon Dressing. Healthy, protein packed, and perfect for make-ahead meals or sides.

Ingredients

for the lemon yogurt dressing:

  • 1/2 cup nonfat plain Greek yogurt
  • 3 tablespoons nonfat milk — or any milk you like
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely grated lemon zest — from about 1 medium lemon
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the broccoli quinoa salad:

  • 2 small heads broccoli — cut into bite-sized florets (about 6 cups)
  • 3/4 cup uncooked quinoa
  • 1/4 teaspoon kosher salt — plus additional for seasoning
  • 1 small shallot — finely chopped (about 1/3 cup)
  • 1/2 cup coarsely chopped fresh parsley
  • 1/4 cup coarsely chopped fresh tarragon
  • 1/4 cup sliced almonds — or slivered almonds, toasted

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

  • Make it ahead: Dressing can be prepared up to 5 days in advance. Cover and chill until ready to use.
  • Store leftovers in the refrigerator for up to 3 days.
Course: Salad
Cuisine: American
Keyword: Broccoli Quinoa Salad with Lemon Greek Yogurt Dressing, Healthy Salad Recipe

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 252, Fat: 8g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 417mg, Carbohydrates: 33g, Fiber: 8g, Sugar: 2g, Protein: 14g

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