Spicy Quinoa Salad With Broccoli, Cilantro and Lime

Name: Spicy Quinoa Salad With Broccoli, Cilantro and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cooked quinoa; 1 1/2 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets; 1/2 cup chopped cilantro; 1 to 2 tablespoons toasted pumpkin seeds (to taste); 1 1/2 to 2 teaspoons minced serrano or jalapeno chili (to taste); 1/4 cup split red lentils, soaked for 2 hours or longer and drained (optional); 1 ounce crumbled feta cheese (1/4 cup); Freshly ground pepper; 3 tablespoons fresh lime juice; Salt to taste; 1 garlic clove, minced or pureed; 6 tablespoons extra-virgin olive oil; 2 hard-boiled eggs; 1 avocado, sliced

Servings: persons

2 1/2 cups cooked quinoa
1 1/2 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets
1/2 cup chopped cilantro
1 to 2 tablespoons toasted pumpkin seeds (to taste)
1 1/2 to 2 teaspoons minced serrano or jalapeno chili (to taste)
1/4 cup split red lentils, soaked for 2 hours or longer and drained (optional)
1 ounce crumbled feta cheese (1/4 cup)
Freshly ground pepper
3 tablespoons fresh lime juice
Salt to taste
1 garlic clove, minced or pureed
6 tablespoons extra-virgin olive oil
2 hard-boiled eggs
1 avocado, sliced

1
In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper.
2
Toss together.
3
In a small bowl or measuring cup whisk together lime juice, salt, and garlic.
4
Add olive oil and whisk until amalgamated.
5
Add to salad and toss together well.
6
Taste and adjust seasoning.
7
Put hard-boiled eggs through a sieve and sprinkle over salad.
8
Season if desired with salt and pepper.
9
Garnish each serving with a few slices of avocado.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups cooked quinoa, 1 1/2 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets, 1/2 cup chopped cilantro, 1 to 2 tablespoons toasted pumpkin seeds (to taste), and more.

Yes, Spicy Quinoa Salad With Broccoli, Cilantro and Lime falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!