Quinoa adds a plant-based twist on this classic salad. Â The traditional Midwest recipe is usually made with bacon and mayonnaise. Yet, this oil-free, healthy vegan recipe uses smoked paprika, sweet raisins, toasted sunflower seeds, crisp apple, and tangy mustard. Â
This is natural delicious flavor. It’s great with some Sweet Corn Succotash,Healthy Vegan German Potato Salad and Ultimate Portabella Burgers for a delicious summer barbecue.
- Easy
- Servings: 6Â
- Ready In: 20 minutes
- Yield: 8 – 9 cups
Healthy, Plant-Based Quinoa
Quinoa is a gluten-free whole grain used often in plant-based recipes. Full of healthy vegan protein and fiber, it is satisfying and delicious. Quinoa comes in four color options: white, red, black, and tri-color (a mix of the three). You can use it in breakfast porridge, salad and grain bowls, soups, stews, and even cookies.Â
For more Quinoa Tips and Recipes: QUINOA COOKING: RINSING, OIL-FREE TOASTING, AND HOW TO KNOW WHEN IT’S DONE
Chef Katie’s Plant-Based Cooking Tips:
Blanch Your Own Broccoli: If you prefer to blanch your own broccoli, here’s how: Bring a pot of water to a boil. Set up an ice bath by filling a medium bowl with a cup of ice and cold water. Place the broccoli florets in the boiling water. Cook until the broccoli passes the knife-glide test, about 5 minutes. Remove and immediately place in the ice bath. This will “shock” the broccoli and lock in the bright green color and crunchy texture.
Other Veggies and Fruits: Use this recipe as a template for other vegetables and fresh fruit. Substitute cauliflower florets, Brussels sprouts, or roasted butternut squash for the broccoli. Use any fresh, crisp apples.
Sweet, Nutty Plant-Based Flavor: Creating interesting textures is one key for delicious recipes. Even when making something quick and easy, you want a mix of creamy, crunchy, salty, sweet. This salad gets that from crunchy apple, nutty roasted sunflower seeds, and sweet raisins. You can use ingredients to get the same effect. Diced celery, roasted almonds, and sweet dried cranberries would all work.
Smoky Flavor: Smoked paprika offers delicious smoky-sweet flavor, reminiscent of bacon. I call it my “vegan secret weapon” because it can really help you adjust to eating more plants. I use it on roasted potatoes, grilled corn, and potato leek soup.
Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This recipe skips oil and uses parchment paper to keep the bars from sticking to the pan. This makes a healthy, low-calorie recipe.
Quinoa cooks quickly and makes a healthy, plant-based, gluten-free base for grain bowls, salads, soups, and stews 
You can blanch your own broccoli florets, but frozen saves you time (and a few pots) for this recipe 
Coat the apples in the mustard-cider dressing to help prevent them from turning brown and oxidizing
Smoky Broccoli Quinoa Sunflower Crunch
Ingredients
- 1 1/2 cups quinoa
- 2 teaspoons sweet smoked paprika
- 1 1/2 cups water
- 1 shallot minced
- 1/4 teaspoon salt
- 1 sweet crisp apple like gala or Braeburn, diced
- 2 tablespoons spicy brown mustard
- 2 tablespoons apple cider vinegar
- 2 cups broccoli florets frozen, thawed
- 1/4 cup raisins
- 1/4 cup roasted sunflower seeds
- dash of black pepper to taste
Instructions
- To toast and cook the quinoa: Place the quinoa in a dry pot. Cover and toast over medium heat, stirring often, for about 7 minutes. When the quinoa starts to pop and turn golden, add the smoked paprika and cook another minute.
- Add water, shallot, and salt. Cover, reduce heat to a simmer. Simmer about 10 minutes, until the quinoa is done
- When the quinoa is done, remove lid, fluff, and let cool.
- To make the Broccoli Quinoa Sunflower Crunch Salad: In a medium bowl, combine the apple, mustard, and cider vinegar. Stir well to coat the apple completely. This will help prevent the apple from oxidizing and turning brown.
- Add the cooked quinoa, broccoli florets, raisins, sunflower seeds, and black pepper. Stir well. Taste to adjust seasoning.
- Yield: 6 cups
Notes
Â
Nutrition Facts
Serving size: 1/6 of a recipe (about 1 cup).
Amount Per Serving
Calories 190.87
Calories From Fat (20%) 37.85
% Daily Value
- Total Fat 4.43g 7%
- Saturated Fat 0.51g 3%
- Cholesterol 0mg 0%
- Sodium 116.04mg 5%
- Potassium 573.72mg 16%
- Total Carbohydrates 33.94g 11%
- Fiber 5.47g 22%
- Sugar 5.58g
- Protein 6.89g 14%
- Calcium 27.8mg 3%
- Iron 57.24mg 318%
- Vitamin A 2615.76IU 52%
- Vitamin C 0.02mg <1%
Watch to Learn More:
Shopping and Gear List
- CHIQUILIN Smoked Paprika, 75 GR
- Dole California Seedless Raisins, 12 Ounce Bag
- Sincerely Nuts – Roasted & Salted Sunflower Seeds (No Shell) (2lb bag)Â
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