Quinoa Broccoli Salad with milkadamia Unsweetened Dill Dressing


  • 1 c. quinoa yields 4 c. when cooked
  • 1 c. finely chopped broccoli
  • 1 c. diced cucumbers
  • 2 c. diced roasted sweet potato
  • 3/4 c. pomegranate seeds
  • 1/2 c. sliced almonds

milkadamia Unsweetened Dill Dressing

  • 1 1/4 c. macadamia milk I use milkadamia Unsweetened
  • 1 c. raw cashews
  • 1 c. fresh dill
  • 2 Tbsp. lemon juice
  • 1 tsp. dijon mustard
  • 1 tsp. salt
  • 1 tsp. garlic
  • 1/4 tsp. pepper


  • Cook the quinoa and let it cool. You need 1 c. uncooked quinoa (yields about 4 c. cooked).
  • Dice sweet potato into small cubes and roast in the oven in olive oil salt and pepper for 25 minutes or microwave in a microwave safe bowl for 5 minutes.
  • Chop the cucumbers, and broccoli and prep the pomegranate seeds if you didn’t buy them pre-shelled.
  • Into a large bowl add the quinoa, sweet potato, cucumber, broccoli, almonds and pomegranate seeds. Pour the dressing over and mix to combine well.
  • Store in a container in the fridge up to 5 days


  • Add all of the dressing ingredients to a high-speed blender then blend until completely smooth. If you don’t have a high speed blender like a Vitamix, soak the cashews in hot water for 10 minutes to soften them.