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–+ servings
A vibrant bowl of broccoli quinoa salad, featuring tender broccoli florets, chewy cranberries, crispy bacon bits, and a sprinkle of Parmesan cheese.

Ultimate Veggie Sides Recipes Guide for Beginners

A beginner-friendly guide to preparing delicious and healthy veggie sides, featuring seasonal ingredients and simple cooking techniques.
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Prep Time 30 minutes
Cook Time 15 minutes
Absorption Time 10 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: General
Calories: 577
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinated broccoli
  • 1 1/2 medium heads broccoli chopped small, spoon-eating size
  • 1 tbsp red wine vinegar
  • 1/4 tsp cooking salt / kosher salt
Couscous and plumped cranberries
  • 1 cup pearl couscous
  • 1/2 cup dried cranberries
Nutty salami fry up
  • 1 tsp olive oil
  • 100 g salami chopped into 1×1.25cm pieces, or bacon
  • 1/3 cup almonds unsalted, natural, or roasted, chopped into big pieces
  • 1 red onion halved, finely sliced
  • 2 garlic cloves finely minced
Red Wine Vinegar Honey Dressing
  • 2 tbsp red wine vinegar
  • 1 tbsp honey sub maple, or 2 tsp sugar
  • 3 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 garlic clove finely minced
  • 1 tsp lemon zest optional
  • 1/4 tsp cooking salt
  • 1/8 tsp black pepper
Serving
  • 1/4 cup+ parmesan finely grated

Equipment

  • Jar
  • Bowl
  • Large saucepan
  • Large non-stick pan
  • Serving bowl

Method
 

  1. Shake dressing ingredients in a jar.
  2. Chop broccoli into small pieces, about 1.5cm or smaller. Chop the stem parts smaller.
  3. In a bowl, combine 4 cups of chopped broccoli with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tbsp of the dressing. Let sit for 30 minutes.
  4. Boil water in a large saucepan. Cook pearl couscous for 5 minutes, adding dried cranberries for the last 30 seconds. Drain, return to the saucepan, and toss with 2 tbsp of dressing. Let sit for 10 minutes.
  5. Heat olive oil in a large non-stick pan over medium-high heat. Add salami and cook for 1.5 minutes. Add almonds and red onion, cook for 2 minutes. Add garlic and cook for 1 minute more, until salami is golden and onion is softened. Transfer to the broccoli bowl and let cool for 10 minutes.
  6. Add the couscous mixture and the remaining dressing to the broccoli. Toss well. Serve in a bowl, sprinkled with parmesan.

Nutrition

Calories: 577kcalCarbohydrates: 63gProtein: 19gFat: 29gSaturated Fat: 6gCholesterol: 24mgSodium: 1008mgPotassium: 613mgFiber: 7gSugar: 19gVitamin A: 618IUVitamin C: 84mgCalcium: 176mgIron: 2mg

Notes

This recipe keeps for 3 days, even when dressed.

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