Roasted Broccoli Quinoa Salad
User Reviews
4.5
555 reviews
Excellent
Roasted Broccoli Quinoa Salad
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A delicious roasted broccoli quinoa salad made with sweet potatoes, kale, chickpeas and feta cheese all tossed in a flavorful lemon dressing. Gluten-free + vegetarian!
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Ingredients
- 1 cup dry quinoa
- 2 cups water or veggie broth
- ½ pound broccoli cut into florets
- 1 sweet potato chopped into ¼ - ½ inch chunks
- 1 oz can chickpeas drained and rinsed
- 1 bunch laccinto kale roughly chopped
- olive oil as needed
- ⅓ cup fresh parsley chopped
- 3 Tablespoons crumbled Feta cheese
- Juice from one lemon
- ½ Tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 3 Tablespoons olive oil
- Salt and ground pepper to taste
- crushed red pepper to taste, optional
Instructions
- Preheat oven to 425ºF.
- Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
- Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
- Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. Roast veggies at 425ºF for about 20 minutes.
- After 20 minutes, add your kale and chickpeas to the roasting pan. Add a bit more oil, salt and pepper, if needed and toss. Roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
- Once your veggies are tender, remove from the oven and combine them with the quinoa. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
- In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste.
- Pour dressing over quinoa/vegetable mixture and toss to combine. Taste and season with more salt and pepper before serving, if needed.
- Store any leftovers in the fridge for 4-5 days. As the salad sits it tends to soak up the dressing and become dry. If needed, add an extra splash of lemon to brighten it back up before serving.
Notes
- Tasty Kitchen
- Recipe inspired by Tasty Kitchen
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
527kcal
(26%)
Carbohydrates
61g
(20%)
Protein
17g
(34%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Cholesterol
9mg
(3%)
Sodium
507mg
(21%)
Potassium
828mg
(24%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 527kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 9mg | 3% |
| Sodium | 507mg | 21% |
| Potassium | 828mg | 18% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
555 reviews
Excellent
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