Mary Berry Broccoli and Quinoa Salad

I made this salad on one of those sunny-but-hectic days when I wanted lunch that felt fresh but still filling. I’d just bought a bundle of broccoli and had some feta leftover from another recipe, and honestly—I was mainly looking for an excuse to avoid making another sad sandwich.

First time around, I didn’t rinse the quinoa (classic rush job), and it came out bitter. Lesson learned: a proper rinse and cool down makes a massive difference. Second go, I nailed the balance—crispy toasted seeds, tender-crisp broccoli, and that cool, minty yoghurt dressing that makes everything feel like a picnic, even if you’re eating at your desk.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t one of those salads that leaves you rooting through the fridge an hour later. Between the protein-rich quinoa, the salty feta, and the toasty seeds, it keeps you going.

What makes it really pop is the contrast—cool yoghurt dressing against warm toasted seeds, creamy cheese next to punchy lemon zest and sweet balsamic glaze. Plus, the textures are bang on: soft, crisp, crunchy, creamy—everything you want in one bite.

INGREDIENTS + WHY THEY MATTER

For the salad:

• Tri-colour quinoa (75g) – Adds a nutty base and protein. Rinse it first or it’ll taste bitter.
• Tenderstem broccoli (400g) – Cooks quickly, looks lovely on the plate, and keeps a bit of crunch.
• Pumpkin seeds (75g) – Toasted for crunch and nuttiness.
• Olive oil (2 tbsp) – Helps coat the quinoa and carry the lemon and balsamic flavour.
• Balsamic glaze (1 tbsp) – A little sweetness to balance the salty feta and sharp lemon.
• Lemon zest (½ lemon) – Brightens everything up. Don’t skip it.
• Little Gem lettuces (2, quartered) – Crisp and fresh, great contrast to the broccoli.
• Feta (115g, crumbled) – Adds creaminess and a bit of salt.

For the dressing:

• Olive oil (2 tbsp) – Base for the dressing, gives it body.
• Natural yoghurt (150ml, full-fat) – Creamy, tangy, and refreshing.
• Mint (small bunch, chopped) – Freshens it all up.
• Garlic (1 small clove, crushed) – Just a hint to give the dressing edge.
• Dijon mustard (2 tsp) – Sharpens the flavour and helps it emulsify.
• Sugar (dash) – Balances the lemon and mustard.
• Lemon juice (from ½ lemon) – Adds zing and lifts the whole salad.

MAKING IT YOURS (WITHOUT RUINING IT)

• Add more veg? Cucumber, radish, or blanched peas work brilliantly.
• Go vegan? Swap feta for crumbled plant-based cheese or roasted chickpeas.
• Switch the grains? Bulgur wheat or couscous works—but quinoa keeps it gluten-free and higher in protein.
• Want more crunch? Add a handful of toasted almonds or sunflower seeds.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Bitter quinoa	Didn’t rinse it first	Always rinse in cold water before boiling
Mushy broccoli	Boiled too long	Just 3 minutes, then into cold water
Dressing separated	Didn’t whisk it properly	Mix oil and mustard first, then add the yoghurt
Soggy salad	Added dressing too early	Dress just before serving to keep it fresh

HOW TO MAKE MARY BERRY’S BROCCOLI AND QUINOA SALAD

Cook the quinoa
Rinse quinoa thoroughly. Boil in water as per packet instructions, then drain and let cool.

Blanch the broccoli
Boil broccoli for 3 minutes in salted water. Drain, refresh under cold water, and dry well.

Toast the seeds
Toast pumpkin seeds in a dry pan until they pop and smell nutty—about 1 minute.

Mix the dressing
In a bowl or jug, whisk olive oil and mustard. Add yoghurt, mint, garlic, sugar, and lemon juice. Stir until smooth.

Assemble the salad
In a large bowl, combine quinoa with olive oil, balsamic glaze, lemon zest, salt and pepper. Toss well. Spoon onto a platter.

Top it off
Layer on the broccoli, Little Gem wedges, crumbled feta, and toasted seeds.

Finish with dressing
Drizzle the yoghurt dressing over just before serving—or serve on the side for guests to add themselves.

TIPS FROM MY KITCHEN

• I always cool the quinoa on a baking tray—it cools faster and doesn’t clump.
• I zest the lemon straight over the quinoa so the oils hit it directly.
• I keep a jar of toasted seeds on hand—they’re great on soups and salads.
• I use full-fat yoghurt—it holds the dressing together better than low-fat.

STORAGE + SERVING

• Fridge: Keeps for 2–3 days in an airtight container.
• Dressing: Store separately to keep the salad crisp.
• Serve with: Grilled chicken, halloumi, or just a crusty piece of bread.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes—prep everything and store separately. Dress just before serving to keep it fresh.

Q: What can I use instead of quinoa?
A: Bulgur wheat, couscous, or farro all work well—just adjust the cooking time.

Q: Can I roast the broccoli instead?
A: Definitely! Roast at 200°C for 15–20 minutes until golden. Adds depth and a bit of smokiness.

Q: Is this good served cold?
A: Yes—it’s one of those salads that actually gets better after a bit of fridge time.

Try More Recipes:

• Mary Berry Waldorf Salad
• Quinoa Salad With Feta, Pomegranate, And Fresh Herbs
• Mary Berry Mediterranean Pasta Salad