I remember the first time I tried a broccoli and quinoa salad. I was skeptical at first-salads can sometimes feel too light or just not filling enough for me. But when I took my first bite of this particular combination, I knew I was onto something special. The crunch of the broccoli, the texture of quinoa, and the fresh, zesty flavors all came together in a way I hadn’t expected. That was when I came across Mary Berry’s version of this salad. If you’ve never heard of Mary Berry, she’s a UK-based baking legend known for her simple, yet elegant recipes. And when I tried her Broccoli and Quinoa Salad, it became a regular on my menu-light, nutritious, and full of flavor.
Now, every time I make it, I remember how excited I felt that first time. It’s a simple recipe that delivers big flavors. The best part? It’s a dish that can be adjusted to your taste and is perfect for everything from a light lunch to a side dish at dinner.
Mary Berry Broccoli And Quinoa Salad Recipe
Mary Berry’s Broccoli and Quinoa Salad is a dish that I return to time and time again. It’s quick to prepare, and the ingredients are easy to find. The balance of textures from the quinoa and broccoli, paired with a tangy dressing, makes it a memorable salad. What I love most about it is that it’s a great way to eat more vegetables, and the quinoa adds a good amount of protein, making it quite filling.
The salad is versatile too, so you can adjust the ingredients to your liking. Whether you’re craving something light or want to bulk it up with a bit of protein, it works.
Ingredients Needed
Here’s a list of everything you’ll need to prepare this recipe:
- Broccoli: Fresh broccoli is key for the crunch factor. I like to steam it lightly to keep its bright color and crisp texture.
- Quinoa: This is the base of the salad and gives it a nice, hearty texture. Quinoa is also packed with protein, making it a great choice for a filling meal.
- Red onion: Adds a bit of sharpness and color to the salad.
- Cherry tomatoes: Sweet and juicy, these little tomatoes bring in a burst of freshness.
- Feta cheese: For a creamy, salty finish.
- Olive oil: A base for the dressing and a healthy fat to tie everything together.
- Lemon juice: For a zesty, tangy kick.
- Garlic: Adds an aromatic depth to the dressing.
- Dijon mustard: To balance the acidity of the lemon and bring a bit of sharpness.
- Honey: A tiny bit to round out the dressing with sweetness.
Equipment Needed
You don’t need anything too fancy to make this dish, but these are the essentials:
- Large pot or saucepan: For cooking the quinoa.
- Steamer basket or microwave-safe bowl: To steam the broccoli. If you don’t have a steamer basket, you can always steam it in the microwave.
- Mixing bowl: For tossing all the ingredients together.
- Whisk: To mix the dressing properly.
- Sharp knife: For chopping the veggies and cutting the lemon.
- Grater or cheese slicer: For the feta, if you want to grate it yourself.
- Serving dish: To present the salad nicely.
How To Make Mary Berry Broccoli And Quinoa Salad?
Making this salad is easier than you might think. Here’s a step-by-step guide:
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Cook The Quinoa
- Rinse your quinoa under cold water. This helps remove its natural coating and prevents it from being bitter.
- Add the quinoa to a pot with double the amount of water. Bring it to a boil, then reduce the heat and let it simmer for about 12 minutes.
- Once the water is absorbed, remove from the heat and let it sit for 5 minutes. Fluff it with a fork to separate the grains.
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Steam The Broccoli
- While the quinoa cooks, steam your broccoli. You can either use a steamer or microwave it. I like to steam it until it’s just tender but still bright and crisp-about 4-5 minutes.
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Prepare The Vegetables
- Thinly slice the red onion and cut the cherry tomatoes in half.
- If you like a sharper onion flavor, soak the slices in water for a few minutes to mellow them out.
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Make The Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and a drizzle of honey. Season with salt and pepper to taste.
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Combine
- In a large mixing bowl, combine the cooked quinoa, steamed broccoli, red onion, and cherry tomatoes.
- Pour the dressing over the top and toss everything gently until evenly coated.
- Crumble feta cheese on top and give it a final toss.
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Serve
- Transfer to a serving dish and enjoy immediately. It also holds up well in the fridge if you need to make it ahead of time.
Recipe Variations
What I love about this recipe is how adaptable it is. Here are some ways you can switch things up:
- Add more veggies: You can include other veggies like bell peppers, carrots, or cucumbers for extra crunch and color.
- Swap the cheese: If you’re not a fan of feta, try goat cheese, parmesan, or even a dairy-free cheese option.
- Add protein: If you want to make it more substantial, add grilled chicken, roasted chickpeas, or even a boiled egg.
- Use different grains: While quinoa is fantastic here, you could substitute it with couscous, bulgur wheat, or farro for a change in texture.
- Herbs and spices: Experiment with fresh herbs like parsley, mint, or basil to bring a new flavor profile to the dish. You can also add a pinch of cumin or smoked paprika for a subtle spice.
What Goes Well With Mary Berry Broccoli And Quinoa Salad?
This salad pairs beautifully with so many dishes. Here are a few ideas for things that go well with it:
- Grilled meats: Whether it’s chicken, steak, or lamb, the freshness of the salad is a great contrast to the smoky richness of grilled meat.
- Fish: A piece of grilled salmon or white fish works well with the salad’s crunchy and fresh flavors.
- Roasted vegetables: Serve it alongside roasted sweet potatoes, carrots, or beets for a hearty, veggie-packed meal.
- Pita bread or flatbreads: Perfect for scooping up the salad and adding some carbs to the meal.
- Tzatziki: The cool, creamy flavors of tzatziki complement the zesty salad dressing perfectly.
What I Have Learnt
Every time I make this salad, I learn something new about the flavors that can be created with simple, healthy ingredients.
- Balance is key: The combination of crunchy broccoli, tender quinoa, and the creamy feta makes for a wonderfully balanced texture. The dressing ties everything together with a nice balance of acidity and sweetness.
- Versatility is everything: You don’t need to follow the recipe strictly. I’ve swapped out ingredients based on what I had in the fridge and it always turns out great.
- A little dressing goes a long way: The dressing is flavorful but doesn’t need to be overloaded. A light coat is all you need to enhance the salad without overpowering the freshness of the veggies.
FAQs
What Are The Main Ingredients In Mary Berry’s Broccoli And Quinoa Salad?
The main ingredients in Mary Berry’s broccoli and quinoa salad include fresh broccoli, cooked quinoa, olive oil, lemon juice, garlic, and a variety of herbs like parsley or mint. It may also include optional ingredients like feta cheese, toasted seeds, or nuts to add texture and flavor.
How Long Does It Take To Prepare Mary Berry’s Broccoli And Quinoa Salad?
The preparation time for Mary Berry’s broccoli and quinoa salad is typically around 15 to 20 minutes. This includes cooking the quinoa and blanching the broccoli, followed by assembling the salad with the dressing. If you need to cook quinoa beforehand, allow additional time for that.
Can I Make Mary Berry’s Broccoli And Quinoa Salad In Advance?
Yes, Mary Berry’s broccoli and quinoa salad can be made in advance. In fact, it often tastes better after the flavors have had time to meld together. However, it is recommended to store the dressing separately and add it just before serving to prevent the salad from becoming soggy.