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Quinoa and Broccoli Salad


  • 21⁄4 lb Fresh Red Beets
  • 11⁄2 cup Extra Virgin Olive Oil
  • 3 lb Broccoli Florets, trimmed and cut into small pieces
  • 21⁄4 lb Grape Tomatoes, sliced in half
  • 11⁄2 lb Yellow Peppers, sliced into thin strips
  • 9 lb Cooked Quinoa
  • 11⁄2 cup Olive Oil
  • 8 un Lemon, juiced
  • 8 Tbsp (120 g) Fresh Parsley, chopped
  • 8 Tbsp (120 g) Fresh Chives, sliced
  • 18 oz (540 g) Arugula


1] Place the beets on a parchment-lined sheet pan. Roast in a 350oF (180oC) oven for 30–40 minutes or until just cooked through. Allow the beets to cool. Peel and remove the skin. Dice into 1⁄4" pieces. Place trimmed beets in a stainless-steel bowl and season with salt and pepper. Refrigerate until needed. 2] Place 1 Tbsp (15 ml) olive oil in a heated, nonstick sauté pan. When the oil just begins to smoke, add the broccoli and sauté until tender but still firm to the bite. Add 11⁄2 oz (45 g) of grape tomatoes, 1 oz (30 g) of yellow peppers and 11⁄2 oz (45 g) beets. Sauté about 15 seconds or until lightly charred. Season to taste with salt and pepper. Remove from pan and allow to cool slightly. 3] Place 6 oz (180 g) of quinoa, 1 Tbsp (15 ml) each of olive oil and lemon juice and 1 tsp (5 g) each of parsley and chives in a stainless-steel mixing bowl. Mix together using a rubber spatula. Season to taste with salt and pepper. 4] Add the sautéed vegetable mixture and 3⁄4 oz (22.5 g) of arugula to the quinoa mixture. Mix together using a rubber spatula. Place on a chilled serving plate and serve.