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!
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.