Blog #82: Simple Quinoa Broccoli Salad (Gluten-Free + Vegan)


Blog 82 - Simple Quinoa Broccoli Salad Pic 1
Quinoa Broccoli Salad ready to be enjoyed! (Photo by: Christina Hale)


Quinoa is such a light weight, yet nutrient packed grain. It makes a fantastic addition to many dishes including salads.

Remixing your salad ingredients is a great way to keep your salads delicious and interesting so that you don’t get bored with them.

There are a lot of veggies out there to play with.  Trying different combinations and experimenting is how you end up creating some winning recipes.

It’s always good to have lighter weight meals, especially during the hot summer months — that satisfy your hunger, nourish your body and  makes you feel great after you’ve eaten it.

This recipe is exactly that: Light, yummy, easy and nutritious (vegan, gluten-free and food allergy safe too!).




  • 1.5 cups cooked quinoa
  • 12 oz bag of broccoli slaw
  • 2 cloves garlic (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup fresh chives (chopped)
  • 1/4 tsp sea salt


Salad Dressing:

  • 1/4 cup vegan mayo (soy-free)
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp olive oil (or extra virgin olive oil)
  • 1 Tbsp coconut palm sugar


Blog 82 - Pic 2
Garlic, cilantro, chives and broccoli slaw.



Quinoa: Boil 1 1/2 cups of quinoa.  When the quinoa has cooked, it will expand and puff up as does rice when it’s cooked.  Simply measure out 1 1/2 cups of cooked quinoa.  Set aside and allow to cool.

Broccoli Slaw: Although the broccoli slaw is pre-washed, rinse it off again and let in drain in a colander or use a salad spinner or just spread it out to dry on a clean dish towel

Salad Dressing: In a mixing bowl add in all of your ingredients: Vegan mayo, fresh lemon juice, olive oil (or extra virgin olive oil) and coconut palm sugar.  Whisk until well combined.


Handy Food Prep Tips!

If you are preparing this salad ahead of time for your upcoming busy week, you can do a few things to make this recipe work wonders for you:

1You can easily double the ingredient amounts in the recipe!  Although there is fiber in the quinoa and broccoli slaw, clean foods burn FASTER in your body especially if your diet is clean overall and you are a physically active person.

You may end up hungry quicker so you can pack extra quinoa broccoli salad to keep with you so that you’re ready when hunger bites you again!


2 – Store all 3 salad components (quinoa, broccoli slaw and salad dressing) in 3 separate containers.

Ensure there isn’t any residual water lying around in the quinoa (from boiling) and in the broccoli slaw (from washing it).  Extra water left laying around in salad greens, fresh herbs and fruits accelerates the spoiling process.

So, keep the quinoa and broccoli slaw dried and in their own containers.  Keep the salad dressing mixed in its own container and keep everything in the fridge until you are ready to eat it or pack it up to take with you to work, travelling, school, etc.

Once you’re ready to eat your salad, put everything into a container, mix/shake it up and enjoy!


3 – Feel free to upgrade your salad even more by adding additional veggies like kale, red cabbage, brussel sprouts, asparagus or lettuce (Idea: Try butter lettuce or red leaf lettuce).

I kept this recipe as simple as possible, but you have freedom to try extra elements 🙂


Health Benefits:

Quinoa: High in protein, fiber, iron and magnesium. Contains calcium and potassium as well.  Quinoa is gluten-free, good for digestive health and comes from the amaranth family of ancient grains.  Geographically speaking, it’s a staple food in parts of the Andes (Colombia, Venezuela, Ecuador, Peru, Bolivia, Chile and Argentina).

Broccoli: Full of fiber and chlorophyll.  High in vitamin C and potassium.  Also contains protein, calcium, vitamin A, vitamin B6, iron and magnesium.

Carrots: Contains beta carotene, fiber, vitamin A, vitamin C, calcium, iron, magnesium and is important for eye health.

Garlic: Excellent for maintaining cardiovascular health (such as helping to control high blood pressure and it can also help to reverse early heart disease).  It contains anti-cancer, anti-bacterial and anti-viral properties.  It also helps to treat colds & infections.

Cilantro: A flavorful herb that can be eaten raw or cooked and contains vitamin A, K folate, potassium, fiber and chlorophyll.  It’s good for colon health and aids in improving sleep.

Chives: This herb is great for digestive health and contains such nutrients as potassium, calcium, beta carotene, folic acid and vitamin K.



As always, thank you for visiting my blog!  I hope you gained some useful information 🙂

Do you make similar salads?  Leave a comment below!  If you have tried this recipe, take a picture and post it on the Simply Chrissy Facebook Page!

Remember to follow Simply Chrissy Blog on:  Facebook, Instagram, TwitterPinterest 🙂

Listen to the Simply Chrissy Podcast HERE 🙂 


Peace & Love ♥,

– Chrissy


6 thoughts on “Blog #82: Simple Quinoa Broccoli Salad (Gluten-Free + Vegan)

Add yours

    1. Yesss! That’s exactly what I was thinking and aiming for! On hot days, many people crave lighter foods.

      Sorry for the delayed reply. I was away from my blog for approximately a month after this was posted.

      Thanks for visiting and commenting. Have a great day! 🙌🏽🎉😃


    1. Hahaha! 🙂 I try really hard to make the pics look good on the gram despite not being a pro photographer by any means. I’m just doing my best and growing as I go along. I will say I have made huge progress. If you go back to my earlier blogs on March or May 2017, you’ll see just ‘normal’ looking pics. The ones now are more polished 🙂


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