Featured Recipe
Warm Broccoli Blood Orange Salad
By Kate
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Broccoli simmered briefly with hints of chili flakes and orange zest. Tossed with citrus rounds, crunchy almonds, and quinoa. Creamy almond dressing with olive oil and lemon juice. Slightly tweaked quantities and a smoky paprika twist. Quick to assemble, vibrant flavors. Vegetarian, vegan, gluten-free, dairy and egg-free.
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Prep:
12 min
Cook:
15 min
Total:
27 min
Serves:
4 servings
salad
vegan
gluten-free
healthy
quick meals
Introduction
Broccoli plus blood oranges. Tangy citrus, crunch from almonds, a hit of heat from chili flakes. Dressing thickened with almond butter, boosted with lemon and smoky paprika now. Quinoa adds heft, earthy nuttiness. Peel, zest, sauté, toss. Not your usual green salad—warmed, vibrant, a bit smoky, quite punchy. Few ingredients, straightforward steps. Prep quick, cook brief. Layers of texture and flavor that punch louder than they seem. Plant-only, no gluten, no dairy, no fuss. Works warm, room temp, easy to tweak. Bright colors, sharp zing, mild heat. Good for anytime you want something just slightly different in the salad game. That crunch, that tang—unusual but not complex. A salad that asks for your attention in just under half an hour.
Ingredients
Creamy Almond Dressing
- 45 ml (3 tbsp) almond butter
- 60 ml (1/4 cup) water, plus extra if needed
- 25 ml (1 1/2 tbsp) extra virgin olive oil
- 15 ml (1 tbsp) fresh lemon juice
- 1/2 tsp smoked paprika
- salt and pepper
- 1 head broccoli (about 300 g/2/3 lb)
- 100 ml (just under 1/2 cup) water
- 1/4 tsp crushed red pepper flakes
- 1 blood orange, finely zested
- 1 small garlic clove, minced
- 130 g (3/4 cup) cooked quinoa
- 3 blood oranges, peeled and sliced
- 50 g (1/3 cup) toasted almonds, roughly chopped
Salad
About the ingredients
Almond butter makes this creamy without any dairy. Use smooth, unsweetened for balance. Smoked paprika swaps out some of the original heat for a deeper smoky note. Blood oranges lend tartness plus those red slices, a contrast to the green broccoli. Quinoa cooked and ready before you start keeps things moving fast. Toast almonds lightly, not burnt but fragrant. Olive oil quality matters here because it’s a simple vinaigrette base. Garlic minced finely so it doesn’t overpower but infuses gently into the broccoli while it cooks. Adjust chili flakes to taste—just enough heat to wake the senses, not dominate. Water quantities slightly reduced for faster evaporation and better caramelization.
Method
Creamy Almond Dressing
- 1. Combine almond butter, water, olive oil, lemon juice, smoked paprika in a small jar with a tight lid.
- 2. Shake vigorously until creamy and emulsified. Add small splash of water if too thick. Season with salt and pepper to taste. Set aside.
- 3. Trim broccoli stalks then cut into evenly sized florets.
- 4. Bring water to a boil in a large skillet, add a pinch of salt, then toss in the broccoli. Cover, simmer 4-6 minutes until water evaporates and broccoli is slightly tender but firm.
- 5. Remove lid, stir in crushed red pepper, garlic, orange zest, and a drizzle of olive oil. Cook gently until broccoli browns lightly, about 4 minutes.
- 6. In a large bowl, toss warm broccoli with quinoa, blood orange slices, and toasted almonds.
- 7. Season with salt and pepper.
- 8. Serve salad warm or at room temperature alongside creamy almond dressing.
Salad
Technique Tips
Start with dressing—shake it up early so the flavors meld. Simmer broccoli in salted water to soften just enough, water disappears leaving no sogginess, then add spice, zest, and oil to bring layers of flavor with gentle heat and caramelization. Keep broccoli crunch intact; not mushy. Toss with quinoa and oranges straightaway so the heat slightly warms the fruit and grain, making the salad cozy but bright. Almonds go in last to keep crunch fresh. Season well at the end—salt and pepper balance all the flavors. Serve warm or let rest briefly to tone down edges, mellow heat a bit. Dressing on the side lets guests control creaminess, keep textures vibrant.
Chef's Notes
- 💡 Start with dressing prep. Almond butter is key for creaminess. Want it smooth? Add water in small amounts. Not enough? More liquid needed. Shake well. Let it mix. Flavors meld together this way. Set aside for later use.
- 💡 For broccoli, cut it down evenly. No big florets. Even pieces cook better. Water boiling is essential. Simmer gently. Avoid mushiness. Slightly tender yet firm is the aim. Add zest and spices afterward for flavor layering.
- 💡 Quinoa needs cooking beforehand. Could use leftovers or batch-prepped. Keeps the process quick. Use cold quinoa in the salad for a unique temperature play. Warm elements contrast with cold ones nicely. Easy visual appeal.
- 💡 Toasting almonds? Essential for maximizing flavor. Watch them closely. It’s quick. You want fragrant not burnt. Roughly chop before adding. Size matters. Larger chunks give nice crunch. Mix them in right before serving. Retain freshness.
- 💡 Final seasoning is necessary. Salt and pepper at the end. Agitate flavors across the dish. Adjust heat levels according to preference. More chili flakes? Do it. Taste as you go to perfect seasoning balance. Enjoy it warm or cooled.
Kitchen Wisdom
Can I swap blood oranges with something else?
Sure, grapefruits or navel oranges work too. Flavor will differ. But still bright and tangy. Results vary. Experiment.
How long can I store this salad?
Best eaten fresh. But can keep in fridge. Store in airtight container. Up to two days, not more. Quinoa keeps well. Broccoli texture changes. Just be aware.
What if I want it spicier?
Add more chili flakes. Or try minced jalapeños. Want heat right? Mix into the dressing too. Check levels gradually. Precision helps.
Is there a nut-free option?
Yes, use sunflower seed butter. Vary nut types for dressing. Just be cautious; flavor is unique. Could alter dish dynamics well.
