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Broccolini and Rice Salad with Tahini Dressing

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.
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: brocolini
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Karen Kelly


  • 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


  • 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.


Dressing adapted from Bon Appetit.
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