top of page

Broccoli and Quinoa Salad with lemon and tahini dressing

Updated: Jun 15, 2021

I believe that the only way to get more plants into your diet is to create recipes that you crave, and this Broccoli and Quinoa Salad is a prime example.

Whether you're looking for a dish to take to a garden gathering or are hunting for a speedy seasonal salad to toss together, this green, flavour-packed dish is sure to impress.


  • 150g quinoa - red or white

  • 550ml veg stock

  • 1 head broccoli, cut into tapered florets

  • oil for cooking

  • 20g pumpkin seeds

  • ½ teaspoon smoked paprika

  • 1 piece preserved lemon

  • 1 garlic clove, finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 2 tablespoons tahini

  • 1 lemon

  • A good handful of alfalfa sprouts (optional)

  • 50g watercress

  • Small bunch of mint, leaves shredded

  • Small bunch of parsley, leaves chopped

  • Salt and pepper


Prep time: 10 min

Cooking time: 15 min

  • Preheat the oven to 200°C/Gas 6. Place a large saucepan on a medium heat. Tip in the quinoa and heat for 3-4 mins, until the grains start to lightly colour; the odd one or two may pop.

  • Add the stock to the quinoa (take care, as it will splutter). Drop to a simmer and cook for 12 mins, until tender. When cooked, most of the water should have been absorbed.

  • Meanwhile, put the broccoli in the roasting tray, oil, season and roast for 10 mins, until the florets have started to colour and the stalks are tender.

  • After 10 mins, remove the broccoli from the tray and keep to one side. Tip the pumpkin seeds into the empty tray, add the smoked paprika, a dash of oil and a pinch of salt. Toast them in the oven for 3 mins.

  • Remove and discard the flesh and seeds from the preserved lemon (it is the skin and rind that is used). Finely dice the rind.

  • To make the dressing, mix the garlic, cumin, coriander, tahini and 2 tbsp lemon juice in a bowl. Gradually add 4-5 tbsp water, whisking until it reaches a yogurt-like consistency. Season well with salt and pepper.

  • Stir the broccoli, a good handful or so of alfalfa sprouts if using, watercress, lemon rind and most of the mint and parsley into the cooked quinoa. Mix, taste and adjust the seasoning.

  • Divide between 2 bowls. Scatter over the pumpkin seeds and remaining herbs. Drizzle the tahini dressing on top.


Commenting has been turned off.
bottom of page