Warm Broccoli Salad with Blood Orange and Creamy Almond Dressing

  • Preparation 15 MIN
    Cooking 10 MIN
  • Servings 4


Creamy Almond Dressing



Creamy Almond Dressing

  1. In a glass jar fitted with an airtight lid, vigorously shake all of the ingredients until emulsified. Add 1 tbsp (15 ml) water, as needed. Season with salt and pepper. Set aside.


  1. Peel the broccoli stems. Cut the broccoli into long florets, including the stems.
  2. In a large skillet, bring the water to a boil. Season with salt. Add the broccoli. Cover and simmer for 5 minutes (the water should completely evaporate). Remove the lid and add the oil, red pepper flakes, orange zest and garlic. Cook, stirring gently, until the broccoli is tender-crisp and golden.
  3. In a large bowl, combine the broccoli with the quinoa, blood oranges and almonds. Season with salt and pepper. Serve the salad with the vinaigrette.


To get 1 cup (150 g) cooked quinoa, you will need to rinse ⅓ cup (60 g) raw quinoa and cook it in a small pot of salted boiling water for 12 to 15 minutes. Drain and rinse under cold water.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.