This crunchy broccoli and quinoa salad is perfect for meal prep as it’s made with sturdy ingredients that will stay crunchy in the fridge
Serves
4
Broccoli
Quinoa
Drained Cooked Chickpeas
Dried Cranberries
Red Onion
Sunflower Seeds
Roasted Peanuts
Nutritional Yeast
Apple Cider Vinegar
Balsamic Vinegar
Maple Syrup
Olive Oil
Dijon Mustard
Lemon Juice
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Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!
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Notes (3)
S
Sinthuja V.
a month ago
did you leave out a step of cooking the broccoli?
Mob
a month ago
·Admin
Hi Sinthuja, thanks for reaching out. This recipe uses uncooked broccoli to give the salad crunch and texture.
S
Simone B.
a month ago
I love this! Perfect to prepare for a busy work week. Had this a loooot in summer!
M
Michelle R.
2 months ago
Made this in bulk for my lunches. Lasted well and was absolutely delicious, and full of flavours. Was very filling. Fairly easy to make.
Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!