La Tablée Des Chefs : Quinoa and broccoli salad with mixed nuts and dried fruit

Quinoa and broccoli salad with mixed nuts and dried fruit

Serves: 4
Preparation time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes


  • 160 mL (⅔ cup) dry quinoa (about 130 g)
  • 1 L (4 cups) broccoli cut into small florets, stalk peeled, and cut into 1-cm (3/8-in.) cubes
  • 2 Empire apples, unpeeled and cut into 1-cm (3/8-in.) cubes
  • 125 mL (½ cup) cocktail bocconcini, quartered (about 125 g)
  • 80 mL (⅓ cup) Patience Fruit & Co Spice Oasis dried fruit and nut mixture
  • 80 mL (⅓ cup) vegetable oil
  • 20 mL (4 tsp.) maple syrup
  • ½ lemon, zested and juiced (or 20 mL/4 tsp. vinegar)
  • 60 mL (¼ cup) coarsely chopped flat parsley leaves
  • To taste, salt and pepper


  1. Bring a pot of salted water to a boil and add the quinoa. Cook over medium heat for about 15 minutes.  Drain, rinse with cold water to cool quickly, and set aside.
  2. In another pot of boiling water, quickly blanch the broccoli for about 2 minutes, drain, and rinse in cold water to stop the cooking.
  3. Combine all the ingredients in a large bowl and season to taste.


*Chef's tip: Using the same quantities, you can use different grains, fruits, or vegetables to create a host of variations. 

This recipe is being made available to you as part of My homemade lunch campaign, an initiative of La Tablée des Chefs, presented by IGA in collaboration with the Government of Quebec. Starting August 18th, make a $2 donation in any IGA supermarket to encourage our youth to cook!