Spicy Quinoa Salad With Broccoli, Cilantro and Lime

By Martha Rose Shulman

Spicy Quinoa Salad With Broccoli, Cilantro and Lime
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(713)
Comments
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The grassy flavor of quinoa works well with cilantro in this main-dish salad.

I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein – though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch.

Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional – make this salad whether or not you have the lentils.

Featured in: 50 Ways to Love Your Quinoa

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Ingredients

Yield:4 servings
  • 2½cups cooked quinoa
  • 1½cups steamed broccoli florets (about ⅓ of a crown), steamed for 4 to 5 minutes then separated into smaller florets
  • ½cup chopped cilantro
  • 1 to 2tablespoons toasted pumpkin seeds (to taste)
  • 1½ to 2teaspoons minced serrano or jalapeño chili (to taste)
  • ¼cup split red lentils, soaked for 2 hours or longer and drained (optional)
  • 1ounce crumbled feta cheese (¼ cup)
  • Freshly ground pepper
  • 3tablespoons fresh lime juice
  • Salt to taste
  • 1garlic clove, minced or pureed
  • 6tablespoons extra-virgin olive oil
  • 2hard-boiled eggs
  • 1avocado, sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

527 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 41 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 15 grams protein; 635 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.

  2. Step 2

    In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.

  3. Step 3

    Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

Ratings

5 out of 5
713 user ratings
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Comments

Kim

So, Lyn, you actually didn't make this recipe. You made farro with brussels sprouts and a bunch of other stuff that was not in this recipe. The question was, "Have you cooked This?" Why are you commenting here with a completely different dish? I hate that.

Vicky

It wasn't clear to me if the soaked lentils are added to the salad uncooked, or cooked. I did try the salad with the addition of the uncooked lentils, and did not like it.

Lyn

@Kim, I am so sorry you found my original contribution so annoying. I find cooks fall in two camps; those who follow recipes to the tee, and those who substitute with what they have on hand. I do not grudge either way. So yes, I have made it as suggested, and the second time with whatever i had. I liked both. Perhaps my comment was helpful to those who had farro instead of quinoa/etc. I love reading about the changes that others have made, surely it is the most organic way of sharing recipes?

Gordon

The brilliance of this recipe is the combined flavors of cilantro, lime, and chili. Responding to the debate re: split red lentils: they're good! Make according to recipe; 2+ hour soak is all that's needed. Next time I'll steam broccoli less for more crunch, max 3 minutes. Quinoa is perfect but I think farro or kamut would be ok. Avocado adds richness & creaminess and pumpkin seeds add crunch, but the feta and egg didn't add much; omit for vegan. Added a few golden raisins for sweetness.

NS

Soaked red lentils overnight. Added roasted tempeh instead of egg. Used whole jalapeño, could’ve been more. Stored without dressing.

skyandstars

I love this recipe. I make it pretty much as written, but substitute toasted slice almonds for the pumpkin seeds. I didn't want to get the pumpkin seeds just for this recipe, and I always have sliced almonds on hand. Delish!!

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