Broccoli, Avocado, and Quinoa Salad

Boost the greens in your diet with our Broccoli, Avocado, and Quinoa Salad. This plant-based dish can be enjoyed as a flavorful side or main dish. The quinoa is full of protein to help keep you full, the broccoli gives you a boost of fiber and the avocado and pumpkin seeds have heart healthy fats.

There are many benefits to a plant-based lifestyle including lower levels of obesity, lower blood pressure, and a reduced risk of heart disease. If you’re thinking about making the switch or even just practicing Meatless Mondays, this is one of our favorite healthy plant-based recipes.

Here’s what you’ll need to make Broccoli, Avocado, and Quinoa Salad.

  • Broccoli: Broccoli contains fiber and vitamin K making it a great choice for this salad. If you don’t have any on hand, other hearty vegetables such as cauliflower or brussels sprouts would also be a good choice.
  • Quinoa: Quinoa is a complete protein meaning it contains all nine essential amino acids. It’s also a good source of whole grains. Other grains that would be tasty in this recipe are whole grain brown rice or farro.
  • Avocado: This source of heart healthy fats is good for your brain and will help satiate you.
  • Pumpkin Seeds: Pumpkin seeds are rich in magnesium and give this recipe a yummy crunch!

Culinary Skills:

Stay safe in the kitchen and brush up on your basic culinary skills! Here are some of the cooking techniques you will use in this recipe.

Cooking Grains

Cooking Tips:

  • Use twice as much water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water. The cooking time will vary based on quantity.
  • A squeeze of lemon juice will help keep the avocado from turning brown.

More of Our Favorite Salad Recipes:

If you love this Broccoli, Avocado, and Quinoa recipe, try one of these salads next:

Strawberry Spinach Salad

Pomegranate Kale Salad

Garden Salad

Radish Cucumber Salad

Broccoli, Avocado, and Quinoa Salad


  • 1 cup quinoa
  • 2 cups water
  • 1 small head broccoli, about ½ pound, cut into florets
  • 1 small avocado, pitted and cut into cubes
  • 0.25 cup parsley, chopped
  • 0.25 cup pumpkin seeds
  • 0.25 teaspoon salt
  • Freshly ground black pepper, to taste
  • 0.5 Juice of lemon
  • 1 Tablespoon extra virgin olive oil


  1. Combine 1 cup quinoa and 2 cups water in a stock pot. Over medium-high heat, bring to a boil, and then reduce heat to a simmer. Cover and cook until liquid is absorbed, and quinoa has puffed open, about 28 minutes. Set aside for 5 minutes, then fluff with a fork.
  2. Meanwhile, prepare an ice bath by combining ice and water in a large bowl. Bring a pot of water to a boil and add the florets of the broccoli. Boil for 30 seconds, until the broccoli turns bright green. Drain immediately and place into the ice bath. Remove the florets from the ice bath and set aside to drain well.
  3. In a large bowl, combine the quinoa, broccoli, avocado, parsley, and pumpkin seeds.
  4. In a small bowl, combine the salt, black pepper, lemon juice and extra virgin olive oil. Whisk with a fork until emulsified and pour over the quinoa medley. Toss gently and serve.

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