Updated: Aug 17, 2020
This recipe is fresh, fiber-rich, and has the perfect tinge of spicy and sour flavors from a classic lemony-mustard dressing!
Quinoa Broccoli "Rice" Bowl
Yield: 4 servings
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
1 cup uncooked quinoa
½ cup slivered or sliced cashews or almonds
1 ½ pounds broccoli (about 2 large heads)
⅓ cup chopped spinach
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon mustard powder (or Dijon mustard)
1 tablespoon apple cider vinegar
1 tablespoon date or maple syrup
¼ teaspoon salt
Freshly ground black pepper, to taste
Red pepper flakes, to taste
Ground paprika, to taste
Diced extra-firm tofu
Rinse the quinoa under running water. In a medium-sized pot, cook the quinoa with 2 cups water over medium heat until boiling. Then, reduce the heat to low and gently simmer the quinoa until it has absorbed all the water. Remove the quinoa from heat and set aside to cool.
Meanwhile, toast the cashews in a small skillet over medium heat, stirring frequently until they turn slightly golden. Transfer to a large serving bowl to cool.
Chop the broccoli into florets and transfer to a food processor. Pulse the broccoli in the food processor until they become finely chopped like rice.
Combine all the dressing ingredients in a bowl and whisk until emulsified. Taste the dressing and adjust the ingredients if needed.
Add the broccoli rice, cooked quinoa, chopped spinach to the large serving bowl. Pour the dressing in and toss until everything is well-mixed.
Top with some lemon zest, paprika, and diced extra-firm tofu.
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