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Roasted Broccoli Quinoa Salad
4.5 from 555 votes

Roasted Broccoli Quinoa Salad

This salad blends roasted broccoli and sweet potato with cooked quinoa, chickpeas, kale, and fresh herbs. The vegetables are seasoned, roasted until tender, then combined with quinoa, parsley, and feta cheese. A tangy dressing with lemon juice, apple cider vinegar, maple syrup, and olive oil ties the ingredients together, creating a hearty dish with varied textures and flavors.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 4 -6
Calories: 527 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 425ºF.
  2. 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.
  3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Pour dressing over quinoa/vegetable mixture and toss to combine. Taste and season with more salt and pepper before serving, if needed.
  9. 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

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%)

Nutrition Facts

Serving: 4 -6

Amount Per Serving

Calories 527

% 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.