Mary Berry Broccoli and Quinoa Salad

This delicious Mary Berry Broccoli and Quinoa Salad is a quick, nutritious meal that’s perfect for lunch or a light dinner. Packed with fresh broccoli, creamy feta, and crunchy pumpkin seeds, it’s easily customizable with ingredients you have on hand. The yogurt dressing adds a refreshing touch to this vibrant dish.

Ingredients Needed

For the Salad:

• 75g mixed tri-colour quinoa
• 400g tenderstem broccoli, trimmed
• 75g pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Zest of ½ large lemon
• 2 small Little Gem lettuce hearts, quartered
• 115g feta, crumbled

For the Yoghurt Dressing:

• 2 tbsp olive oil
• 150ml full-fat natural yoghurt (¼ pint)
• Small bunch of mint, leaves picked and finely chopped
• 1 small garlic clove, crushed
• 2 tsp Dijon mustard
• A dash of sugar
• Juice of ½ large lemon

How To Make Broccoli and Quinoa Salad

1. Cook the quinoa: Cook the quinoa in boiling water according to the package instructions, then drain and set aside to cool.
2. Prepare the broccoli: Boil the broccoli in salted water for 3 minutes, until tender. Drain, refresh under cold water, and dry on kitchen paper.
3. Toast the pumpkin seeds: In a small frying pan, toast the pumpkin seeds for about a minute, until they begin to pop and brown. Set aside to cool.
4. Make the dressing: Combine the olive oil, yoghurt, chopped mint, crushed garlic, Dijon mustard, sugar, and lemon juice in a small jug or bowl. Mix well until smooth.
5. Assemble the salad: In a large bowl, combine the olive oil, balsamic glaze, quinoa, and lemon zest. Season with salt and freshly ground black pepper, then mix thoroughly. Spoon the quinoa onto a large serving plate. Top with broccoli spears, Little Gem wedges, crumbled feta, and toasted pumpkin seeds.
6. Serve: Drizzle the yoghurt dressing over the salad just before serving.

Recipe Tips

• Cook the quinoa properly: Make sure to rinse the quinoa before cooking to remove its natural bitter coating. Follow the package instructions for best results, and let it cool completely before mixing into the salad.
• Don’t overcook the broccoli: Boil the broccoli for just 3 minutes to keep it tender but crisp. Overcooking can make it soggy and lose its bright green colour.
• Chill before serving: To get the freshest taste, assemble the salad up to 4 hours ahead and keep it in the fridge. Add the dressing just before serving to keep the salad crisp.
• Toast the pumpkin seeds: Toasting the pumpkin seeds brings out their natural flavour and adds a nice crunch. Keep an eye on them, as they can burn quickly.
• Customize with your favourite ingredients: Feel free to swap the Little Gem lettuce for other leafy greens or add extra vegetables like cucumber or bell peppers for more crunch.

How To Store Leftovers

Let the leftover broccoli and quinoa salad cool to room temperature. Once cool, place it in an airtight container and store it in the fridge for 2-3 days.

Nutrition Facts

Serving Size: 1 serving (of 4 total servings)

• Calories: 247
• Total Fat: 10.8g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 134mg
• Potassium: 373mg
• Total Carbohydrate: 32.7g
• Dietary Fiber: 4g
• Sugars: 13g
• Protein: 7.1g​

More Mary Berry Recipes:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry French Dressing
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Caesar Salad