Roasted Broccoli Quinoa Salad
User Reviews
4.5
Roasted Broccoli Quinoa Salad
Description
Roasted Broccoli Quinoa Salad features a combination of roasted vegetables and quinoa as its base. Broccoli florets and sweet potato chunks are tossed with olive oil, salt, and pepper, then roasted until tender and slightly caramelized. Chickpeas and roughly chopped kale are added midway through roasting to soften and develop flavor without overcooking. Quinoa is cooked separately by simmering in water or vegetable broth until fluffy and then cooled.
The cooked quinoa serves as a light, nutty grain component that complements the roasted vegetables' earthiness and the kale's chewiness. Fresh parsley and crumbled feta introduce brightness and creaminess, balancing the stronger vegetable elements. The dressing, made from lemon juice, apple cider vinegar, maple syrup, and olive oil, adds acidity and subtle sweetness, enhancing the overall flavor complexity.
This salad is suitable as a filling lunch or a side dish for a larger meal. The components can be prepared ahead, and the roasted vegetables provide warmth and depth, while the quinoa makes it more substantial. The combination of textures—from tender roasted vegetables to crisp-tender kale and soft quinoa—creates an enjoyable eating experience.
The recipe allows for optional crushed red pepper to add mild heat, and the use of vegetable broth for cooking quinoa can add extra flavor. Combining all ingredients after roasting and cooking ensures freshness and maintains the salad's diverse textures.
Ingredients
- 1 cup quinoa dry
- 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 Lacinato kale roughly chopped
- olive oil as needed
- ⅓ cup parsley chopped, fresh
- 3 Tablespoons feta cheese crumbled
- lemon juice from one
- ½ Tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 3 Tablespoons olive oil
- salt to taste
- black 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
- Roast broccoli and sweet potatoes until tender for best texture and flavor.
- Add kale and chickpeas partway through roasting to soften without overcooking.
- Use vegetable broth instead of water to cook quinoa for added flavor.
- Fresh parsley and feta cheese enhance the salad's brightness and creaminess.
- The dressing balances acidity and sweetness; crushed red pepper is optional for heat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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