Mary Berry’s Broccoli and Quinoa Salad is a delightful dish that blends simplicity with elegance, echoing her signature cooking style. Renowned for her timeless approach to food, Mary Berry presents this salad as a fresh, modern take on healthy eating. It’s a fusion of nutty quinoa, crisp-tender broccoli, and a medley of other vibrant vegetables and herbs, all tossed in a zingy lemony dressing.
What makes this salad stand out isn’t just its health benefits-it’s the satisfying crunch, the balanced flavors, and the sheer visual appeal. It’s a dish that can be served warm or cold, making it a fantastic addition to lunchboxes, picnics, light dinners, or as a showstopping side dish for summer gatherings.
At its heart, it’s a nourishing, protein-packed, gluten-free, vegetarian-friendly recipe that doesn’t compromise on flavor or flair. It’s the kind of salad that even salad skeptics can fall in love with.
Mary Berry’s Broccoli And Quinoa Salad Recipe
Ingredients Needed
Let’s delve into what goes into this gorgeous, green-forward creation. The ingredients are simple yet chosen with intention, each playing a crucial role in the final harmony of the dish:
For The Salad
- 150g (about ¾ cup) quinoa – A complete protein that adds a lovely chew and a nutty taste.
- 1 head of broccoli, cut into small florets – The hero vegetable, adding color, crunch, and nutrients.
- 100g sugar snap peas, halved – Sweet and crisp, they add freshness and texture.
- 1 red pepper, finely sliced – For a burst of sweetness and vibrant color.
- 4 spring onions, finely sliced – Offering a delicate oniony bite.
- Fresh parsley, chopped – Adds herby brightness and a pop of green.
For The Dressing
- 3 tablespoons olive oil – A silky base that carries flavor.
- Juice of 1 lemon – The essential zing that lifts the entire salad.
- 1 teaspoon Dijon mustard – Brings a touch of heat and complexity.
- 1 teaspoon runny honey – A subtle sweetness to balance the acidity.
- Salt and freshly ground black pepper, to taste – Essential seasonings to enhance and balance flavors.
Optional but recommended:
- Toasted nuts or seeds (like sunflower seeds, almonds, or pine nuts) – for extra crunch and nuttiness.
- Feta cheese or crumbled goat cheese – if you want to add creaminess and tang.
Equipment Needed
You don’t need a fully stocked professional kitchen for this one. Just a few standard tools will do the job:
- Medium saucepan – For cooking the quinoa to fluffy perfection.
- Large mixing bowl – To toss everything together evenly.
- Small bowl or jar with a lid – For mixing or shaking the dressing.
- Sharp knife – For slicing vegetables with precision.
- Cutting board – Preferably non-slip for safety.
- Colander or sieve – For rinsing quinoa and draining cooked vegetables.
- Wooden spoon or salad tongs – To mix the salad gently.
Instructions To Make Mary Berry’s Broccoli And Quinoa Salad
Now, here comes the magic. Follow these steps and you’ll create a salad that’s equal parts nutritious and delightful.
Step 1: Cook The Quinoa
Start by rinsing the quinoa under cold water-this step is crucial to remove its natural bitterness. Place the rinsed quinoa in a saucepan with double the amount of water (so 300ml for 150g of quinoa). Bring it to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the grains are tender and the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
Step 2: Prepare The Broccoli And Peas
While the quinoa is cooking, bring another pot of water to a boil. Blanch the broccoli florets for 2-3 minutes until they’re bright green and just tender-but still with bite. Add the sugar snap peas in the last minute. Drain immediately and plunge into a bowl of ice water (or rinse under cold water) to stop the cooking and keep the color vibrant.
Step 3: Make The Dressing
In a small bowl or jar, whisk (or shake) together the olive oil, lemon juice, mustard, honey, salt, and pepper. Taste and adjust seasoning as needed-maybe a little more honey if you like it sweeter, or more lemon if you want more zing.
Step 4: Assemble The Salad
In a large mixing bowl, combine the cooked quinoa, blanched vegetables, sliced red pepper, spring onions, and chopped parsley. Pour the dressing over the top and gently toss everything together so it’s well coated.
Step 5: Add The Extras (Optional)
Now’s the time to sprinkle on some toasted seeds, crumbled feta, or a handful of pomegranate seeds if you want a jewel-like sweetness. These extras really elevate the salad from lovely to extraordinary.
Tips And Tricks
- Don’t skip rinsing the quinoa! It gets rid of the natural saponins that can taste soapy or bitter.
- Cool ingredients before mixing. Mixing warm quinoa with cold veg can make everything mushy. Let things cool slightly for the best texture.
- Make ahead. This salad actually gets better as it sits-perfect for meal prep. Just store it in the fridge in an airtight container for up to 3 days.
- Add protein. Grilled chicken, salmon, or chickpeas turn this into a more filling main meal.
- Play with herbs. Try mint, dill, or coriander instead of or in addition to parsley for a different flavor profile.
- Use a mandolin (carefully!) for thin, even veggie slices if you want a more refined look.
- Toasting nuts or seeds intensifies their flavor. Just a few minutes in a dry pan over medium heat makes a big difference.
Mary Berry’s Broccoli and Quinoa Salad is a masterclass in how to make healthy food both stunning and satisfying. It’s everything you want in a salad: color, crunch, freshness, and flavor, with a touch of indulgence if you throw in some creamy cheese or toasted nuts. It embodies Mary’s approach to food-simple, elegant, and bursting with good taste.
Whether you’re preparing it for a garden lunch, a potluck party, or a week’s worth of lunches, this salad delivers. It’s flexible, flavorful, and absolutely worth adding to your cooking rotation. One bite, and you’ll understand why this has become a modern favorite in so many kitchens.
Easy Recipe Variations For Mary Berry’s Broccoli And Quinoa Salad
Mary Berry’s Broccoli and Quinoa Salad is a dish that beautifully balances earthy quinoa with the fresh crunch of lightly blanched broccoli, typically dressed in a zesty, lemony vinaigrette and often accompanied by herbs and subtle seasonings. The beauty of this salad lies in its adaptability-think of it as a canvas ready to absorb whatever culinary artistry you wish to impart.
1. Add a Protein Boost:
For those looking to make this salad a more substantial main course, consider adding grilled chicken breast slices, flaked roasted salmon, or even a soft-boiled egg. Chickpeas, lentils, or edamame also work wonderfully for a plant-based twist, adding texture and nutritional heft.
2. Switch Up the Grains:
While quinoa provides a nutty base, other ancient grains can bring their unique characters. Bulgur wheat offers a slightly chewy texture, couscous soaks up dressings beautifully, and farro introduces a deeper, more robust flavor. If you’re gluten-free, try millet or even wild rice for a rustic touch.
3. Toss in Some Crunch and Color:
Think roasted almonds, sunflower seeds, or pumpkin seeds for a delightful bite. Diced red bell peppers, shredded carrots, or even thinly sliced radishes will introduce vibrant colors and a crisp contrast to the tender grains and broccoli.
4. Make it Mediterranean:
Introduce olives, crumbled feta cheese, cherry tomatoes, and fresh oregano. Drizzle with a garlic-infused olive oil and perhaps a splash of balsamic vinegar, and you’ve transported your salad to the sunny shores of the Aegean.
5. Add Fruit for a Sweet Counterpoint:
A handful of dried cranberries, raisins, or fresh pomegranate seeds can add just the right touch of sweetness. For a summery twist, try diced mango or apple-especially delightful when balanced with a hint of mint or cilantro.
6. Experiment with Dressings:
While Mary’s classic lemon vinaigrette is refreshing and bright, don’t be afraid to play. A tahini-based dressing offers creaminess and a sesame-rich depth. A yogurt and herb dressing adds a cooling tang, while a spicy chili-lime concoction can really wake up your taste buds.
The key with variations is to trust your palate-this salad is remarkably forgiving, and with a bit of creativity, it can wear many different flavor hats.
Storing Leftovers
Now, let’s talk about leftovers-because this salad is just as much a hero on day two as it is fresh out of the mixing bowl.
Storage Tips
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Cool Before Storing:
Let the salad come to room temperature before sealing it away. Placing hot or warm quinoa in the fridge can cause condensation, leading to sogginess or quick spoilage.
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Use Airtight Containers:
To maintain the freshness, crunch, and flavor, store the salad in airtight containers. Glass containers are ideal, especially if you plan to reheat parts or serve straight from the fridge.
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Separate Dressings and Delicate Toppings:
If you’ve prepared the salad in advance or made a large batch, keep dressings or delicate toppings (like nuts or cheese) on the side. This prevents them from becoming soggy or overpowering the other flavors over time.
How Long Will It Last?
Stored properly, Mary Berry’s Broccoli and Quinoa Salad can last up to 3 to 4 days in the fridge. The lemony dressing acts as a natural preservative, and the hearty ingredients hold up surprisingly well. If you’ve added ingredients like seafood or soft cheese, it’s best to enjoy it within 1 to 2 days.
Can You Freeze It?
Technically yes, but it’s not recommended. The texture of cooked quinoa can change in the freezer, and fresh vegetables like broccoli may turn mushy upon thawing. However, you could freeze the cooked quinoa separately for future salad-making ease.
What To Eat With Mary Berry’s Broccoli And Quinoa Salad?
This salad can stand proudly on its own, but if you’re building a full meal, pairing it thoughtfully can elevate your dining experience to something truly special.
1. Grilled or Roasted Meats:
Serve alongside lemon-herb grilled chicken, garlic-marinated pork chops, or even a perfectly seared steak. The salad’s freshness cuts through rich or fatty proteins beautifully.
2. Seafood Sensations:
Grilled prawns, baked cod, or pan-seared scallops create a light and elegant pairing. The lemony notes of the salad complement the natural sweetness of seafood wonderfully.
3. Vegetarian Companions:
A warm bowl of tomato soup, a chunk of crusty wholegrain bread, or grilled halloumi on the side creates a satisfying, meat-free ensemble. A stuffed sweet potato or a chickpea curry can also make it into a hearty vegetarian spread.
4. Picnics and Potlucks:
This salad travels like a dream and holds up well without wilting, making it a star for outdoor gatherings. Pair it with hummus, pita bread, crudité platters, and a jug of iced mint tea.
5. Wine Pairings:
If you’re indulging in a glass, opt for a crisp Sauvignon Blanc or a light Pinot Grigio. These wines amplify the citrus and herbal notes in the salad, making every bite more refreshing.
Conclusion
Mary Berry’s Broccoli and Quinoa Salad isn’t just a side dish-it’s a celebration of texture, color, and flavor that bridges healthy eating with gourmet flair. Whether you follow her classic preparation or take a more creative detour with your own custom twist, this salad invites endless experimentation.
From adding a Mediterranean flair to transforming it into a protein-packed main, and from smart storage tips to delectable pairings, you now have a full arsenal of ideas to make this salad a regular guest at your table.
So go ahead-toss it up, try something new, and don’t be surprised when it disappears faster than you can say ‘just one more bite.
FAQs
What Ingredients Do I Need For Mary Berry’s Broccoli And Quinoa Salad?
To prepare Mary Berry’s broccoli and quinoa salad, you will need quinoa, fresh broccoli florets, cherry tomatoes, red onion, cucumber, and a few basic pantry ingredients such as olive oil, lemon juice, mustard, and honey for the dressing. The recipe also suggests adding herbs like parsley or mint to enhance the flavor, along with salt and pepper to taste.
How Do I Cook The Quinoa For This Salad?
Cooking quinoa for Mary Berry’s broccoli and quinoa salad is simple. Start by rinsing the quinoa under cold water to remove its bitter coating. Then, cook it in a saucepan with double the amount of water or vegetable stock. Bring it to a boil, then reduce to a simmer, cover, and cook for around 10-15 minutes, until the water is absorbed and the quinoa is tender. Fluff it with a fork before adding it to the salad for a light, airy texture.
Can I Make Mary Berry’s Broccoli And Quinoa Salad Ahead Of Time?
Yes, Mary Berry’s broccoli and quinoa salad can be made ahead of time! The quinoa and broccoli can be prepared and stored separately in the fridge for up to 2 days. It’s best to dress the salad just before serving to keep the vegetables fresh and crisp. If you’re making it ahead, you can also store the dressing separately in a jar and shake it just before adding to the salad.
