eat
Jump To Recipe

Creamy Vegan Broccoli Quinoa Salad

Author - Alyssa Rimmer

This healthy broccoli quinoa salad is tossed with a creamy cashew dressing and makes for a filling, yet surprisingly light side dish. It's also vegan, gluten-free and high-fiber too!

creamy vegan broccoli quinoa salad with sliced almonds

One of my favorite things to make when I'm short on time is roasted broccoli. It's quick, it's easy, it's healthy and it's delicious. But for those times where simple roasted broccoli sounds kind of “blah”, I toss it in an amazing creamy vegan dressing, throw in some quinoa and call it my amazing Broccoli Quinoa Salad!

You know I'm all about my creamy dressings, especially when they involve tahini (which is pretty much all the time), but I'm throwing you a curveball with this salad and making the base of our dressing out of cashew butter!

My Latest Videos

a perfect creamy vegan dressing made with cashew butter

The Perfect Creamy Vegan Dressing

Personally, I think cashew butter is one of the most underrated nut butters out there. It has the most amazing texture – we're talking super creamy – and the flavor is amazing. A tiny bit sweet, and a very subtle nuttiness.

When I originally shared this recipe back in 2014, I made the dressing out of raw cashews. But the thing with raw cashews is that you need to a) soak them for a few hours and b) blend them.

That means more time and more dishes. And friends? I'm all about simplifying!

So that's what we're doing with our dressing. It comes together in just a few seconds, no need to dirty up your blender and I actually like it better than the original. With the pop of lemon and dijon mustard, mixed with the brightness from the parsley, it's a pretty darn delicious dressing (that would also go super well with my buddha bowls).

vegan broccoli quinoa salad with a creamy cashew dressing

For the salad part, it's simple. We're quickly roasting up some broccoli in olive oil, then tossing it with some cooked quinoa for protein, sliced almonds for crunch and this creamy cashew dressing.

Stir it all together and d-o-n-e!

Don't you just love when things are easy? I know I do!

healthy broccoli quinoa salad with a vegan cashew dressing

Why you'll love this Broccoli Quinoa Salad

Aside from it being easy to make, this salad is also…

Packed with fiber
Great for digestion
Full of healthy fats and protein
Plant-based & gluten-free
And did I mention tasty?

Yeah, it's super tasty too!

vegan broccoli quinoa salad with a creamy cashew dressing

And the texture is perfect. It's rich and filling, but still super light. It makes a great side dish, can easily be meal prepped, can be served warm or cold, and can be jazzed up when needed.

Want to make this entree portion? You can easily spruce it up to make it an entree size by adding chicken or chickpeas, or keep it as is for a simple side dish or light lunch.

Either way, I'm sure (even if you're a dairy-lover), you'll be a cashew butter dressing convert after you try this creamy broccoli quinoa salad.

creamy broccoli quinoa salad recipe with a vegan cashew dressing

Looking for more quinoa salads recipes? Try one of these:

 

Creamy Vegan Broccoli & Quinoa Salad

This creamy vegan broccoli & quinoa salad is the perfect side dish! It's packed with flavor and nutrition and tastes almost like a Caesar salad. Quick and easy to make, it's sure to get gobbled up!

Course Salad
Cuisine American
Keyword broccoli, broccoli salad, cashew butter, creamy vegan dressing, quinoa salad, vegan dressing
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 340 kcal

Ingredients

for the salad:

  • 4 cups broccoli florets
  • 1 cup cooked quinoa
  • 1/2 cup sliced almonds
  • 1 tablespoon olive oil
  • Salt & pepper to taste

for the dressing:

  • 2 tablespoons cashew butter
  • Juice of 1 lemon
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • Salt & pepper to taste
  • 1/4 cup parsley finely chopped
  • Water as needed

Instructions

  1. Preheat oven to 400 degrees F. Toss broccoli in oil and season with salt and pepper. Transfer to a baking sheet and roast until golden brown and softened slightly, about 15 - 20 minutes.
  2. While broccoli is roasting, prepare the dressing. Whisk together all the dressing ingredients until smooth. The mixture will be thick, so whisk in water a splash at a time until it's runny enough to pour.
  3. When broccoli is done, remove from oven and transfer to mixing bowl. Add quinoa and almonds, and toss to combine.

  4. Pour dressing over broccoli-quinoa mixture and stir until evenly coated.
  5. Serve immediately (for a warm salad) or chill in fridge for at least two hours.
Nutrition Facts
Creamy Vegan Broccoli & Quinoa Salad
Amount Per Serving
Calories 340 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Sodium 102mg 4%
Potassium 883mg 25%
Total Carbohydrates 38g 13%
Dietary Fiber 8g 32%
Sugars 4g
Protein 12g 24%
Vitamin A 35.3%
Vitamin C 208.9%
Calcium 11.9%
Iron 22.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

vegan broccoli quinoa salad with a creamy cashew butter dressing
43 comments
LEAVE A COMMENT

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I am confused by the directions – it says to drain cashews but you are using cashew butter – do you simply put all the dressing ingredients in the blender? It also seems like there wouldn’t be enough to blend – given the small amount of ingredients. Thanks!

    • I had the same question. Glad to find someone had an actual question about the recipe rather than a complaint. Whatever time it took to click to the re Joe didn’t take nearly as much time as typing out these repeated complaints!
      So my question is the same as Colleen’s…. it says drain cashews…. the ingredients say 2T cashew butter…. what are we actually draining? Especially since the point of ease in this recipe is supposed to be bot having to soak the cashews. Just a bit confused. Thanks!!

  2. I just made this recipe and love it! Also, the extra nanosecond it took to click on the link to the other website didn’t both me at all 🙂

  3. Alyssa, in life, you will meet all kinds of people, and experience just as many different recipes. Don’t let a few unhappy people decide your life. You handled the situation royally, and I’m sure you have many, many more appreciative followers that outweigh the negative ones. You are offering a great resource and it will be their loss if they unsubscribe.

    Thank you for all your recipes and hard work!!!
    Keep smiling!!

    • Thank you, Terry. Your note has made me feel so much better and I’m really thankful for you taking the time to comment. It’s always hard to push back the negativity, but with all the positive feedback I’ve gotten today, it’s made me realize how important it is to be able to brush things off and move forward 🙂 xo!

  4. I really appreciate your site and your hard work and creativity in developing great (and printable) GF recipes. One of us is celiac and your recipes are a hit with the whole family. Occasional links to other sites with equally delicious and healthy recipes are great. Thank you.

    • Thank for the sweet comment Shirley. I really appreciate that 🙂 And I’m happy to know that you’re finding recipes that work for your family and are making your meals more enjoyable. That’s the whole reason I do what I do, so it warms my heart to hear first hand that you’re enjoying them! xo

  5. Wow… just stumbled upon your blog. Was actually looking to see if anyone had mentioned a substitute for the cashews as I do not have them on hand and I cannot believe these posts! Stunning how people can be so ungrateful. I am looking forward to checking out more on your site. Love the name! Thank you 🙂 God Bless!

    • Thank you for that message, Amanda. I really appreciate it 🙂 Your support means the world.

      As for a replacement for the cashews…the only thing I can think of that might work is coconut cream. You could try it with soaked almonds, but they’re not going to get as creamy (maybe almonds + coconut cream?). If you can have dairy, I think greek yogurt would be delish (the dairy-free ones I’m afraid would be too sweet). If you do end up trying it, sans cashews, I’d love to hear what you try!

      Thanks again 🙂 xo!

  6. I’ve made cashew cream before and found the cashew flavor to be very strong. Of course, I know it will have that flavor because it’s made from cashews, but what I’m wondering is, will the cashew flavor overpower the rest of the recipe?

    • I think for this one it would be a little different because there are so many other ingredients. To me, it really didn’t taste like cashews, it taste like broccoli and quinoa but had a nice undertone of creaminess. Hope that helps! xo

Get our time saving hacks to help you stick to your healthy eating routine!

Download our FREE guide Master Meal Planning: The Basics

  • Please check this box to confirm your consent in the collection and secure storage of this data, as described in our Privacy Policy.

Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.