This is a grain salad built around roasted broccoli and fluffy quinoa, held together by a creamy lemon-tahini dressing with a little heat from red pepper flakes. It comes together in 45 minutes, holds up well the next day, and is filling enough to stand on its own as a meal โ not just a side.
What makes this version work
Two things matter most here. First, roasting the broccoli at 425ยฐF rather than steaming it. High heat drives off moisture quickly, which lets the cut edges brown and turn slightly sweet instead of going soft and sulfurous. Smoked paprika on the florets before they go in the oven adds a savory depth that plain salt alone wonโt give you. Second, the dressing uses both tahini and Dijon mustard โ the mustard acts as an emulsifier, so the dressing stays cohesive and actually coats the quinoa rather than pooling at the bottom of the bowl. That clinginess matters a lot in a grain salad where the base can otherwise taste underdressed.
Shopping notes
- Tahini: Buy a brand made from 100% sesame seeds with no added oil. Stir it well before measuring โ the separated paste at the bottom of an unstirred jar will make the dressing gluey. Soom and Whole Foods 365 are reliably smooth.
- Quinoa: Pre-rinsed quinoa exists, but rinse it again anyway. Residual saponins are bitter and the extra 30 seconds is worth it.
- Sliced almonds: The recipe calls for untoasted, which is fine, but if yours have been sitting in the pantry for a while, a quick dry-toast in a skillet for 2โ3 minutes will revive their flavor significantly.
- Dried cranberries: Marked optional. If you use them, look for ones sweetened with apple juice rather than added sugar โ theyโre less cloying against the savory dressing.
Storage and make-ahead
Store the dressed salad in an airtight container in the fridge for up to 3 days. The quinoa and broccoli hold up well, but dress it at the table โ a pre-dressed salad goes limp fast. If youโre prepping ahead, keep the dressing in a separate jar and the almonds in a small bag; add both right before serving. The roasted broccoli can be made up to 2 days ahead and refrigerated. Cooked quinoa keeps for 4 days on its own. If the dressing thickens in the fridge, whisk in a teaspoon of cold water to loosen it back up before using.
Mistakes to avoid
- Crowding the broccoli on the pan: If the florets overlap, they steam instead of roast. Use a large rimmed sheet pan and spread them in a single layer with space between pieces. If your pan is small, roast in two batches.
- Adding the dressing while the quinoa is still hot: Hot quinoa will absorb the dressing unevenly and the garlic flavor turns sharp. Let the quinoa cool to at least room temperature โ about 15 minutes uncovered โ before combining.
- Under-seasoning the components separately: The dressing is well-seasoned on its own, but if the quinoa and broccoli werenโt salted during cooking and roasting, the finished salad will taste flat no matter how good the dressing is. Season each component at its own stage.
- Skipping the lemon zest: The zest is easy to overlook, but it adds a brightness that the lemon juice alone doesnโt provide. Juice gives acidity; zest gives fragrance. Both are doing different jobs.
- Using tahini straight from the fridge without stirring: Cold, unstirred tahini seizes up when it hits the lemon juice and produces a grainy, broken dressing. Bring it to room temperature and stir it thoroughly before whisking the dressing together.
Quinoa and Broccoli Salad with Almonds
Equipment
- Rimmed baking sheet
- Parchment paper
- Saucepan with lid
- Fine mesh strainer
- Mixing bowls
- Whisk
- Chef's Knife
- Cutting board
- Measuring cups and spoons
Ingredients
For the Salad:
- 1 cup quinoa raw, rinsed well
- 2 cups water
- 1 tsp kosher salt for cooking quinoa
- 5 cups broccoli florets small bite-size pieces (from about 1 lb broccoli)
- 2 tbsp extra-virgin olive oil for roasting broccoli
- ยฝ tsp kosher salt for broccoli
- ยฝ tsp smoked paprika optional, for broccoli
- ยฝ cup sliced almonds untoasted
- 3 medium scallions thinly sliced, whites and greens
- ยผ cup flat-leaf parsley chopped
- 1 tsp lemon zest finely grated
- โ cup dried cranberries optional
For the LemonโTahini Dressing:
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp tahini well-stirred
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic finely grated
- 2 tbsp cold water to loosen
- ยผ tsp red pepper flakes
- ยฝ tsp kosher salt for dressing
- ยผ tsp black pepper freshly ground
Instructions
- Preheat and Prepare Pan: Position a rack in the center of the oven and preheat to 425ยฐF / 220ยฐC. Line a rimmed baking sheet with parchment for easy cleanup.
- Rinse and Cook Quinoa: Rinse the quinoa in a fine-mesh strainer under cold water until it runs clear. Combine quinoa, water, and 1 tsp kosher salt in a saucepan; bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat, keep covered for 5 minutes to steam, then uncover and fluff with a fork.
- Season the Broccoli: While the quinoa simmers, pat the broccoli florets dry. Pile onto the prepared baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp kosher salt and 1/2 tsp smoked paprika (if using). Toss to coat and spread into an even layer with space between pieces.
- Roast Broccoli and Toast Almonds: Roast the broccoli at 425ยฐF / 220ยฐC for 15 minutes, rotating the pan once, until edges are caramelized and stems are crisp-tender. In the last 5 minutes, scatter the sliced almonds over a bare corner of the sheet and toast until lightly golden and fragrant; transfer almonds to a bowl to cool.
- Make the Dressing: In a mixing bowl, whisk together olive oil, lemon juice, tahini, Dijon, and honey until smooth and emulsified. Whisk in garlic, then whisk in the cold water gradually until the dressing is pourable. Season with red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
- Cool Components Slightly: Spread the cooked quinoa out on a tray or the potโs lid to release steam for a few minutes. Let the broccoli cool just enough to handle so it stays snappy.
- Assemble the Salad: In a large bowl, combine the warm quinoa, roasted broccoli, scallions, parsley, lemon zest, and dried cranberries (if using). Add about half the dressing and toss gently until grains are glossy and the florets are well-coated. Fold in the toasted almonds so they retain crunch.
- Finish and Serve: Taste and adjust seasoning with more dressing, salt, or pepper as needed. Serve warm or at room temperature; leftovers keep well, covered and chilled.
Notes
Chefโs Tips:
- Rinse quinoa thoroughly to remove saponins, which can taste bitter; rub the grains between your fingers under running water for best results.
- Cut broccoli into small, evenly sized florets so they roast quickly and get nuggety charred edges without overcooking the stems.
- For extra crunch, reserve a few almonds to sprinkle on just before serving.
- No Tahini on Hand? Substitute 2 tbsp Greek yogurt and 1 tbsp extra olive oil for a lighter, creamy dressing.
- Make-Ahead: Cook quinoa and roast broccoli up to 2 days ahead; refrigerate separately. Toss with dressing just before serving to maintain texture.
Nutrition
FAQ
Can I add a protein to make this a complete meal?
Yes โ sliced grilled chicken, a couple of soft-boiled eggs, or a can of drained chickpeas all work well here. Add them on top when serving so they donโt compress the salad, and adjust salt to taste since the dressing is already seasoned.
Can I use a different grain instead of quinoa?
Farro or brown rice are the closest substitutes in terms of texture and heartiness. Keep in mind that farro takes about 30 minutes to cook and has a chewier bite, while brown rice will make the salad slightly denser and less fluffy.
Is this salad good served warm, or does it need to be cold?
It works both ways. Warm, itโs closer to a grain bowl โ hearty and filling. Cold from the fridge, the flavors tighten up and itโs more refreshing. The dressing stays creamy at both temperatures.
My tahini dressing turned out too thick to pour โ how do I fix it?
Whisk in cold water one teaspoon at a time until it reaches a pourable consistency. The recipe already calls for 2 tablespoons of cold water, but tahini brands vary in thickness and you may need a little more.