This delicious vegan broccoli quinoa salad is the best way to use up broccoli stalks! Enjoy this hearty and delicious plant-based dish for a light lunch or supper.

Bountiful Broccoli Quinoa Bowl

This recipe has three heads of broccoli in it. The florets all go into the final dish, and the stalks all go into the sauce. No waste, no regret! You gotta love that.

The stalks and florets are cooked separately, and then the stalks are blended together with:

  • avocado
  • lemon
  • garlic
  • almonds
  • salt
  • nutritional yeast

The result is a lovely sauce that’s creamy, smooth, savory, and completely oil-free.

Bountiful Broccoli Quinoa Bowl - Vegan, Oil-Free, Gluten-Free


Adding to the simplicity of this dish is pre-cooked quinoa. My tip for easy weeknight meals is this: bulk cook grains ahead of time. It is so convenient to pull out a big bag of pre-cooked quinoa from the freezer and have it at the ready. That said, if you don’t have cooked quinoa for this recipe, use this opportunity to cook a whole bunch to make this and freeze the rest for another time.


So now you have your broccoli, your quinoa, and your sauce. It’s time to put it all together!

toast some almonds
slice some avocado
get out some red pepper flakes
mix quinoa, broccoli and sauce together
top with the almonds, avocado and red pepper flakes

Enjoy this broccoli quinoa bowl!

More Healthy Vegan Bowls

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Bountiful Broccoli Quinoa Bowl - Vegan, Oil-Free, Gluten-Free

Bountiful Broccoli Quinoa Bowl

  • Author: Beth Hornbeck
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This delicious vegan broccoli quinoa salad is the best way to use up broccoli stalks! Enjoy this hearty and delicious plant-based dish for a light lunch or supper.


  • 6 cups cooked quinoa (from 3 cups dried, approx.)
  • 3 heads of broccoli, separated into chopped florets and chopped stem pieces
  • 34 cloves garlic, peeled
  • 1 lemon
  • 1 avocados, 1/2 reserved
  • 1 cup blanched almonds, soaked for at least an hour
  • 3 T. nutritional yeast
  • 1 tsp. salt
  • Freshly ground black pepper, to taste

For Topping:

  • Crushed red pepper flakes, optional
  • 1/2 cup slivered almonds, toasted
  • Avocado, sliced


  1. Place a large pot of water on the stove to boil. While you wait, prep the broccoli by cutting the florets into bite sized pieces, and the stems into 1″ slices. Keep the florets and stems separate.
  2. Once the water comes to boil, add the broccoli stems and garlic cloves. Cook for 5-6 minutes, or until the stems are tender. Remove the stems and garlic cloves from the water with a strainer and place in a blender.
  3. Now, add the broccoli florets to the boiling water and cook for 2 minutes. Drain the florets in a fine mesh strainer and return to the pan. Add the cooked quinoa and stir to heat through.
  4. Add the lemon, 1/2 of an avocado, 1 cup of almonds (drain the soaking water), nutritional yeast, salt, and 2 cups of water to the blender. Puree until smooth and creamy, adding water 1/4 cup at a time to thin if necessary. Add salt and pepper to taste.
  5. Pour the sauce over the quinoa and broccoli florets, and stir to mix the sauce throughout.
  6. Serve the quinoa topped with toasted almonds, avocado, and crushed red pepper flakes, if you like.


If you don’t have quinoa pre-cooked, prepare 3 cups dried quinoa according to the package instructions, which will yield about 6 cups total.


  • Serving Size: 1/6th of recipe
  • Calories: 516
  • Sugar: 3.4 g
  • Sodium: 424 mg
  • Fat: 19 g
  • Carbohydrates: 56 g
  • Fiber: 17 g
  • Protein: 30 g

Keywords: broccoli and quinoa recipe, broccoli quinoa salad