Roasted Broccoli Quinoa Salad

Every time I think of a wholesome dish that brings comfort and nutrition together, I imagine a delightful bowl of Roasted Broccoli Quinoa Salad. It’s the kind of meal that reminds me of sunny afternoons spent in the kitchen, experimenting with fresh produce and grains. Whenever I get my hands on fresh broccoli, I can’t resist tossing it in the oven to let it caramelize and enhance its flavor. The crunchy textures of the roasted vegetables combined with the nutty flavor of quinoa create a harmony that feels both satisfying and nourishing. This salad is not just a side; it’s a vibrant centerpiece on any table.

There’s something magical about combining ingredients to create a symphony of flavors. The addition of almonds gives a delightful crunch, while the lemony dressing ties everything together beautifully. I often whip this dish up for gatherings, and it’s always a hit! Friends and family rave about how refreshing it is, and I love knowing I’m serving them something healthy.

One of my fondest memories is preparing this dish for a family reunion. Everyone brought a dish, and as we gathered around the table filled with delicious food, the Roasted Broccoli Quinoa Salad stood out, not just for its taste but for its vibrant colors. It sparked conversations about health and nutrition, and I realized how food has the power to connect us. Whether it’s for a cozy dinner or a festive celebration, this salad is versatile and always welcome.

Essential Ingredients for Roasted Broccoli Quinoa Salad

Each ingredient in this Roasted Broccoli Quinoa Salad plays a vital role in creating a flavorful and nutritious dish. The combination of fresh veggies and hearty grains not only satisfies your hunger but also provides essential nutrients. Let’s dive into the key players that make this salad a winner.

• 1 cup dry quinoa: A complete protein that serves as the base of this salad, offering a nutty flavor and satisfying texture.
• 5 cups broccoli florets: Rich in vitamins and minerals, they add a delightful crunch after roasting.
• Olive oil: Used for drizzling over the vegetables, it enhances flavors and aids in roasting.
• 1 large shallot: Adds sweetness and depth of flavor when roasted.
• 1/2 cup parsley: Fresh herbs bring brightness and a pop of color.
• 1/2 cup slivered almonds: Provide crunch and healthy fats, making the salad more satisfying.
• 1/4 cup olive oil: Used in the vinaigrette, it creates a rich dressing.
• Juice of 1 lemon: Adds acidity and freshness to the salad.
• Zest of 1 lemon: Optional, but it boosts the lemon flavor.
• 1 teaspoon dijon mustard: Adds a tangy note that enhances the dressing.
• 1 clove garlic: Provides aromatic depth.
• 1/2 teaspoon kosher salt: Essential for seasoning.
• Black pepper: To taste, it adds warmth and flavor.

The Process for Making Roasted Broccoli Quinoa Salad

Making the Roasted Broccoli Quinoa Salad is a straightforward process that brings joy to the kitchen. It involves a few simple steps that lead to a delightful dish. Let’s break it down into manageable steps to ensure success.

1. Preheat the oven to 425F (220C) and grease or line a baking dish. This step is crucial as it prepares the environment for roasting. The heat will help the broccoli and shallots caramelize, enhancing their natural sweetness.

2. Cook the quinoa: Rinse the quinoa under cold water to remove any bitterness. Combine it with 1 and a half cups of water in a pot and bring to a boil over high heat. Once boiling, cover it and reduce the heat, cooking according to package instructions until fluffy. This typically takes around 15 minutes. Set aside to cool.

3. Roast the vegetables: Add the broccoli florets and thinly sliced shallot to the prepared baking dish. Drizzle with olive oil, then sprinkle with kosher salt and black pepper. Toss to combine and spread evenly. Roast on the top rack of the oven for about 18 to 20 minutes. You want them slightly crispy on the edges, so keep an eye on them!

4. Make the vinaigrette: While the veggies are roasting, combine olive oil, lemon juice, lemon zest, dijon mustard, crushed garlic, kosher salt, and black pepper in a small jar. Seal and shake vigorously until emulsified. This dressing will tie all the flavors together beautifully.

5. Combine: In a large bowl, mix the cooked quinoa with the roasted vegetables, parsley, and almonds. Pour the dressing over the top and mix everything until well coated. Taste and adjust seasoning with more salt and pepper if needed. This is where you can customize the flavor to your liking!

6. Serve & store: The salad can be served warm or chilled. If you prefer it cold, let it cool in the refrigerator for about 30 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to five days. Enjoy it for lunch or as a light dinner throughout the week!

Tips and Tricks about Roasted Broccoli Quinoa Salad

Here are some tips to make your Roasted Broccoli Quinoa Salad even better. These insights will help you maximize flavor and ensure perfect results every time you make it.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to five days, making it perfect for meal prep.
• Freezing: While quinoa salad is best enjoyed fresh, you can freeze portions without the dressing. Thaw and add the dressing when ready to eat.
• Pairing: This salad pairs wonderfully with grilled chicken or fish for a complete meal.
• Substitutions: For a nut-free version, replace almonds with sunflower seeds or omit them altogether.
• Herbs: Experiment with different herbs, such as dill or basil, to personalize the flavor profile.

Serving Ideas for Roasted Broccoli Quinoa Salad

Serving the Roasted Broccoli Quinoa Salad is all about creativity and finding the right pairings that enhance its flavors.

• Lunch Option: This salad makes a perfect light lunch. Serve it with a slice of whole grain bread for a balanced meal.
• Grilled Protein: Pair it with grilled chicken or fish for added protein. The bright flavors of the salad complement the grilled taste beautifully.
• Potluck Favorite: Bring this salad to your next potluck. It’s visually appealing and a crowd-pleaser that everyone can enjoy.
• Picnic Delight: Pack it for a picnic! It travels well and is just as delicious cold.
• Seasonal Pairing: In the summer, pair this salad with fresh corn or tomatoes for an extra seasonal twist.
• Storage Tips: Make sure to store leftovers properly to maintain freshness. Use an airtight container and refrigerate promptly.

FAQ

Conclusion

The Roasted Broccoli Quinoa Salad is a wonderful blend of flavors that highlights fresh ingredients while being easy to prepare. Its vibrant colors and textures make it a feast for the eyes as well. I encourage you to try this recipe and bring it to your next family gathering, picnic, or simply enjoy it for lunch! You won’t regret adding this nutritious dish to your repertoire.

Roasted Broccoli Quinoa Salad

This Roasted Broccoli Quinoa Salad is a vibrant, healthy dish that combines crunchy broccoli, nutty quinoa, and a zesty lemon vinaigrette. It's perfect for meal prep or as a festive side dish. Enjoy a bowl of nourishing goodness tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Salads, Side Dishes

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Oven
• Large Pot
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 cup dry quinoa
• 5 cups broccoli florets
• olive oil for drizzling
• 1 large shallot thinly sliced
• 1/2 cup parsley finely chopped
• 1/2 cup slivered almonds
• 1/4 cup olive oil
• Juice of 1 lemon 2 to 3 tablespoons
• lemon zest optional
• 1 teaspoon dijon mustard
• 1 clove garlic crushed
• 1/2 teaspoon kosher salt
• black pepper to taste

Instructions

 

• Prep: Preheat the oven to 425F and grease or line a baking dish.
• Cook the Quinoa: Rinse the quinoa and add it to a pot with 1 ½ cups water. Bring to a boil over high heat, then cover and cook according to the package instructions. Fluff once cooked and set aside to cool.
• Roast the Vegetables: Add the broccoli and shallots to the baking dish and season with salt, pepper, and a drizzle of olive oil. Toss until combined, then roast on the top rack of the oven for 18 to 20 minutes, until slightly crispy on the edges.
• Make Vinaigrette: While the vegetables are roasting, add the oil, lemon juice, zest, dijon mustard, garlic, salt, and black pepper to a small jar. Seal the jar and shake vigorously until emulsified. Set aside.
• Combine: Add the cooked quinoa to a large bowl and combine with the roasted vegetables, parsley, and almonds. Pour the dressing over everything and mix until evenly combined. Season with additional salt and pepper to taste, if necessary.
• Serve & Store: Serve immediately or let chill in the refrigerator. Store any leftover in the fridge for up to 5 days.

Notes

• Oil-Free: Use my Tahini Dressing instead!
• Nut-Free: Swap the almonds for pumpkin seeds.
• Add Protein: Mix 1-2 cups of chickpeas into the salad for an extra protein boost.

Keyword Broccoli Salad, Healthy Salad Recipe, Quinoa Salad, Roasted Vegetable Salad

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!