This Quinoa Charred Broccoli Salad Recipe is the Perfect Springtime Lunch

This is a great, versatile salad to incorporate into your salad repertoire. It can be served as an entree, side salad or as the main event, as the presence of quinoa, as a complete protein, makes it a filling and well rounded dish.



1 head of broccoli
½ red onion, finely sliced
2 tbsp capers
½  cup quinoa, dry
¼ cup slivered almonds
Zest of ½ lemon
1 head of baby cos lettuce, roughly chopped
Pinch of salt & white pepper

Tahini Dressing

1 clove garlic
3 tbsp tahini
Juice of ½ lemon
¼ cup warm water
1 tsp extra virgin olive oil
Pinch of salt


  1. Cut the broccoli head into florets and set aside the stalk.

  2. Place in a baking tray and drizzle with olive oil, add a sprinkle of salt & pepper and grate over the lemon zest with a microplane or fine grater.Bake in the oven at 180 degrees for 20-25 minutes until lightly charred.

  3. While the florets are baking put the quinoa on to cook. Add the quinoa to a heavy based saucepan with 1 cup of water. Cover, bring to the boil, reduce to low for 10 minutes and then leave on the lid for a further 5 minutes.
    Peel the broccoli stalk and finely slice. Place into a salad bowl and toss with capers, red onion, cos and almonds and place in the fridge until ready to use.

  4. When the quinoa and broccoli are cooked, allow to cool and toss with the rest of the salad.

To prepare the dressing

You can toss everything into a food processor or blender, but I find that a mortar and pestle allows a lot more control over the consistency and gives you a glossier finish.

To make in a mortar and pestle follow these steps:

  1. Add in the garlic clove with a little salt, and smash up until minced.

  2. Add in the tahini and mix to combine.

  3. Add in the lemon juice and mix. At this stage the mix will start to look lumpy, don’t worry!

  4. Add in the olive oil and mix to combine.

  5. Slowly add in the warm water, 1 tbsp at a time. This is when your tahini sauce should start to come together. You’ll be able to control how thick or thin you want it by slowly adding in the water and continuing to mix.

    To bring the salad together toss the quinoa and broccoli through the raw vegetables, drizzle with the tahini dressing and serve.

    This salad serves 4.


Preparing For a Summer Vegan Picnic!

We've had a few queries about what would be the best thing to bring to our Newy Vegan Meetup Picnic event coming up on December 13th (which you are all invited to) and have put together this article to help you out. This list compiles a great range of recipes that you might like to bookmark for any BBQ, picnic or Christmas party you have coming up! There are detailed, multi-step recipes for people who love to spend a couple of hours in the kitchen and super simple options for people who like to keep it easy. We've included some recipes from our favourite chefs and blogs as well as some recipes from our own catalogue. 

For the Cookie Monsters
Salted Caramel Raweos
If you use a small cookie cutter this recipe makes roughly 30 raweos, plenty to share around! 

For People Who Want to Skewer the Competition
Greek Salad Party Skewers
Vegan Sparkles has a great range of healthy vegan recipes on her blog. Check out the BBQ/Party section for great party recipes like these fun skewers with tofu feta. 

For Those Who Want to Beet the Heat
Beetroot, Lentil, Spinach and Caper Salad with Creamy Dressing
This salad can be something you spend a couple of hours on cooking everything from scratch, or can be thrown together in a matter of minutes. For a picnic keep the dressing in a separate container until time to serve and then pour over the lot, or just over individual plates. 

For Very Busy People
Watermelon, Lime and Mint Salad
This barely needs to be a recipe. But this combination, especially when kept icy cool on a hot day will win you many new friends. 

For Those Who Like to Abide by the Slaw
Yottam Ottolenghi's Grilled Sweetcorn Slaw
In this perfect summer BBQ recipe sub out the mayo for your favourite vegan version. Soyanaise and Praise 99% Fat Free are both great options and available at most supermarkets. We also love swapping out mayo for Masterfoods Tatare Sauce (accidentally vegan) for a bit of extra tang.

For the Chocolate Lovers:
Jamie Oliver's Dairy Free Chocolate Truffles
These tasty morsels are dairy free, super easy to make and guaranteed to make you many friends. 

For People Who Love Big Punchy Flavours
Smitten Kitchen's Carrot Salad with Crispy Chickpeas
This salad is a crowd pleaser, packed with creamy (and iron rich) tahini, zingy citrus and smokey chickpeas. 

For People Who Would Die Without Pizza
Heart of Bianca's Vegan Pizza Scrolls
Pizza scrolls are the perfect picnic food/drunk food. Make the dough from scratch using this awesome recipe from Aussie vegan blogger Heart of Bianca or just grab some puff pastry, top with pizza sauce and all your favourite pizza toppings, roll up, slice and bake. 

For People Ready to Party
Vegan Chocolate and Olive Oil Cupcakes
These cupcakes are super easy and the recipe yields a batch of 24, or 48 if you make mini cupcakes. Perfect for sharing and great for getting the kids to help out with the decorating. Just make sure to choose vegan friendly toppings (watching out for carmine and cochineal red colourings in sprinkles).

For People Who Like to Dip
Oh She Glow's Edamame Hummus
Is a vegan event still a vegan event if there is no hummus? We're big fans of variations on traditional hummus and love the bright green and protein hit that edamames bring to the table. Serve this with veggie sticks, toasted flat bread or whatever dippable takes your fancy.

For People Who Like to Imbibe
Imbibe 'Be Strong' Ginger and Pear Cocktail
You can prepare these cocktails ahead of time by placing all the ingredients except ice and Imbibe Kefir into jars, capping and keeping in the esky until you're ready to serve. When ready to serve chuck in some ice, put the lid back on and give your cocktail a vigorous shake. Then top with a few generous splashes of Imbibe. Check out our 'Be Strong' cocktail too while you're at it.