This speedy make-ahead salad is perfect for work week lunches or an easy dinner. The only ingredients that require cooking are the quinoa and the nuts! The rest just gets tossed together in one bowl. Crunchy broccoli, salty cheddar, sweet cranberries, and nutty pecans get mixed with protein-packed quinoa for a combination that’s both refreshing and comforting.
Ingredient Highlight
Quinoa! Though we think of this as a grain, it’s actually a seed to a plant! That’s why it’s such a great source of plant-based protein since it contains all 9 essential amino acids. It’s also rich in magnesium, calcium, vitamin E, and fiber.
Servings 4 People
Prep Time 10 minutes 
Cook Time 12 minutes Ingredients
- 1 cup quinoa
- 4 cups finely chopped broccoli (about 2 heads)*
- ½ bunch scallions, thinly sliced (about ¾ cup)
- 1 cup grated cheddar cheese
- ½ cup dried cranberries or tart cherries chopped
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tsp kosher salt
- 1 cup toasted pecans, chopped**
- Black pepper
- **You want the broccoli to be chopped really small. You can use a blender or food processor to chop it for you. You could also use chopped up frozen broccoli.
- **The recipe has you soak the cranberries in hot water, which is a great tip to make dried fruit nice and plump and more juicy in salads.
Instructions
- In a medium pot, add the quinoa and 1 ½ cups water. Bring to a boil, then reduce the heat and simmer, covered, for 12 minutes or until cooked through and water has evaporated.
- Add the broccoli to a large bowl. Transfer the hot quinoa into the bowl and toss with the broccoli. Spread it out to let it cool for 10 minutes.
- Add cranberries to a heat-safe bowl and pour boiling water over top to cover. Let sit for at least 5 minutes to plump up, then drain.
- Once quinoa has cooled off, add in the cheese, soaked cranberries, lemon, oil, and salt and toss to combine. Taste and add more salt, if needed.
- Serve it up topped with plenty of pecans, black pepper, and a good drizzle of olive oil.
Items you can prep ahead (optional)
- Cook 1 cup quinoa
- Toast then chop 1 cup pecans
- Finely chop 4 cups broccoli
- Thinly slice ½ bunch scallions (about ¾ cup)
- Grate 1 cup cheddar cheese
- Chop ½ cup dried cranberries or tart cherries
Substitutions:
- To make vegan, use a vegan cheddar alternative or skip the cheese and add an extra ½ teaspoon of salt and top with avocado chunks.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Squeeze some fresh lemon or a splash of apple cider vinegar and add a generous glug of olive oil to freshen it up.
- Eat it right out of the fridge or warm it up just so it’s barely warm.
- Top with plenty of pecans.
- Top with a fried egg or enjoy it with any other leftover protein.
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