Easy to make and bursting with delicious flavors, this Broccolini and Quinoa Salad with Tahini Dressing makes the perfect addition to your lunch or as a side dish for dinner.
I know what you're thinking. It's broccolini and quinoa, how good can it be? Well, you're going to have to trust me on this. On their own, these ingredients may seem like unlikely friends. However, when combined, the ingredients in this incredible salad produce a flavor profile that is seriously next-level.
The seared broccolini, the fluffy quinoa, the fresh radishes, and the savory garlic come together in the most beautiful way and when finished off with our creamy tahini dressing-yum! It's beyond drool-worthy and I guarantee it'll be a crowd-pleaser.
Ingredients
Salad:
- A bunch of broccolini, cut in half
- Radishes, sliced thin
- Cooked quinoa
- Brazil nuts, chopped
- Freshly chopped garlic cloves
- Olive oil
- Salt and pepper
Tahini Dressing:
- Tahini
- Fresh lemon juice
- Pure maple syrup
- Salt and pepper
- Water
- Cayenne or red pepper flakes (optional)
How to Make Broccolini and Quinoa Salad with Tahini Dressing
- Heat olive oil in a nonstick pan over medium-high heat. Add chopped garlic and toss for a minute or two, until fragrant.
- Add broccolini and toss well. Let it cook down for 3-4 minutes, tossing gently, until it develops a light sear. Season with salt and pepper, then set aside.
- While the broccolini is cooking, make your tahini dressing by adding the dressing ingredients to a small bowl and whisking well. Add salt and pepper to taste and add water as needed to thin it out.
- Assemble the salad by first placing your quinoa in a bowl. Next, add the broccolini and sliced radishes. Then, pour over the tahini dressing and toss gently to cover everything. Top with chopped Brazil nuts and serve immediately.
What is Broccolini?
While broccolini is commonly referred to as 'baby broccoli,' it's actually a cross-breed between broccoli and Chinese broccoli. Packed with vitamins and minerals, broccolini boasts many impressive health benefits like boosted immunity, healthier skin, and liver detoxification. The flavor is less bitter than traditional broccoli with a mild sweetness from its Chinese broccoli side. The texture is pleasantly crunchy and the flavor is heavenly when lightly seared like in this recipe.
Serving, Storage, and Substitutions
- For a complete meal, add the protein of your choice. Some of my favorite protein sources to pair with this recipe are chicken breast and salmon. (Try my Grilled Lemon Thyme Chicken or my Sheet Pan Lemon Garlic Salmon!)
- If you can't find broccolini, some of my favorite veggie substitutes for this recipe are broccoli, asparagus, brussels sprouts, and green beans.
- This dish can be stored in an airtight container in the fridge for 2-3 days. Make sure to store the dressing separately so your ingredients don't get soggy. The dressing can be stored on its own in an airtight container in the fridge for up to a week.
More Healthy Salad Recipes:
- Strawberry and Pecan Spinach Salad
- Skinny Watermelon Feta Salad
- Grilled Tomato Salad with Feta and Basil
- Supergreens Salad with Cherries and Feta
- Greek Pasta Salad
Broccolini and Rice Salad with Tahini Dressing
Ingredients
- A bunch of broccolini cut in half
- Radishes sliced thin
- Cooked quinoa and rice I used Seeds of Change
- Brazil nuts chopped
- Freshly chopped garlic cloves
- Olive oil
- Salt and pepper
- Tahini Dressing:
- Tahini
- Fresh lemon juice
- Pure maple syrup
- Salt and pepper
- Water
- Cayenne or red pepper flakes optional
Instructions
- Heat olive oil in a nonstick pan over medium-high heat. Add chopped garlic and toss for a minute or two, until fragrant.
- Add broccolini and toss well. Let it cook down for 3-4 minutes, tossing gently, until it develops a light sear. Season with salt and pepper, then set aside.
- While the broccolini is cooking, make your tahini dressing by adding the dressing ingredients to a small bowl and whisking well. Add salt and pepper to taste and add water as needed to thin it out.
- Assemble the salad by first placing your quinoa and rice in a bowl. Next, add the broccolini and sliced radishes. Then, pour over the tahini dressing and toss gently to cover everything. Top with chopped Brazil nuts and serve immediately.
Notes
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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