Roasted Broccoli Quinoa Salad
This roasted broccoli quinoa salad is a balanced and flavorful dish made with simple, wholesome ingredients. It combines grains, roasted vegetables, and a light dressing to create a meal that is both satisfying and easy to prepare.
With a mix of textures—from soft quinoa to crispy roasted kale—this salad offers variety in every bite. It can be enjoyed as a main dish or served as a side, depending on your needs.
WHY THIS SALAD IS A GREAT CHOICE
- NUTRITIOUS AND BALANCED: This salad includes a combination of vegetables, whole grains, and plant-based protein. Ingredients like quinoa and chickpeas help provide energy, while vegetables like broccoli and kale add vitamins and fiber.
- PERFECT FOR MEAL PREP: This dish stores well in the fridge and can be prepared in advance. The flavors continue to develop over time, making it a practical option for busy days.
- FLEXIBLE AND EASY TO CUSTOMIZE: You can adjust the ingredients based on what you have available. It can be made dairy-free by removing the cheese or using a plant-based alternative.
INGREDIENTS OVERVIEW
- QUINOA (BASE INGREDIENT): Quinoa is a light and fluffy grain that works as the base of this salad. It is naturally gluten-free and contains protein, fiber, and essential nutrients.
- BROCCOLI (ROASTED FOR FLAVOR): Roasting broccoli brings out a deeper flavor and gives it a slightly crispy texture. Choose firm, green broccoli for the best results.
- SWEET POTATO (NATURAL SWEETNESS): Sweet potatoes add a soft texture and a mild sweetness. They are also a good source of vitamins.
- CHICKPEAS (PLANT-BASED PROTEIN): Chickpeas make the salad more filling and add a creamy texture. Canned or cooked chickpeas can be used.
- KALE (CRISPY AND NUTRIENT-RICH): Kale becomes slightly crispy when roasted, adding a unique texture to the salad. It is also rich in vitamins.
- OLIVE OIL (FOR ROASTING AND DRESSING): Olive oil helps the vegetables roast evenly and is also used in the dressing to bring everything together.
- FRESH PARSLEY (FOR FRESHNESS): Parsley adds a light and fresh flavor that balances the roasted ingredients.
- FETA CHEESE (CREAMY AND SALTY): Feta adds a creamy texture and a slightly salty taste. It can be replaced or omitted if needed.
DRESSING INGREDIENTS
- Lemon juice
- Apple cider vinegar
- Maple syrup
- Olive oil
- Salt and black pepper
- Crushed red pepper (optional)
This dressing adds brightness and balance to the salad by combining acidity, sweetness, and a little richness.
STEP-BY-STEP INSTRUCTIONS
STEP 1: COOK THE QUINOA
Rinse the quinoa under water. Add it to a pot with water or vegetable broth. Bring to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes. Once cooked, fluff with a fork and allow it to cool.
STEP 2: ROAST THE VEGETABLES
Preheat the oven to 220°C (425°F).
Place the broccoli and sweet potato on a baking sheet. Add olive oil, salt, and pepper, then mix well. Roast for about 20 minutes.
After 20 minutes, add the kale and chickpeas to the same tray. Mix again and return to the oven for another 15 minutes. Stir once during cooking to ensure even roasting.
STEP 3: COMBINE THE SALAD
Transfer the cooked quinoa to a large bowl. Add the roasted vegetables, chopped parsley, and feta cheese. Mix gently.
STEP 4: PREPARE THE DRESSING
In a small bowl, combine lemon juice, apple cider vinegar, and maple syrup. Slowly add olive oil while mixing. Season with salt, pepper, and crushed red pepper if desired.
STEP 5: MIX AND SERVE
Pour the dressing over the salad and toss everything together until well combined. Taste and adjust seasoning if needed before serving.
SERVING IDEAS
This salad can be served in different ways depending on the meal:
- As a main dish for lunch or dinner
- As a side dish with grilled chicken or fish
- Alongside plant-based meals like veggie burgers or roasted vegetables
- As part of a larger meal spread
STORAGE AND LEFTOVERS
Store the salad in an airtight container in the refrigerator for up to 4–5 days.
The salad can be eaten warm or cold. Over time, it may absorb the dressing. Before serving again, adding a small amount of lemon juice or olive oil can help refresh the flavors.
HELPFUL TIPS
- Cut vegetables into even pieces so they cook at the same rate
- Do not overcrowd the baking tray to allow proper roasting
- Let the quinoa cool slightly before mixing to keep the texture light
- Adjust seasoning gradually to match your taste
More Salads Recipes:
- Strawberry Spinach Salad
- Watermelon Salad with Feta, Onion, and Basil
- Mediterranean Cucumber Tomato Salad
- Easy Egg Salad with Pickles
- Jennifer Aniston Salad
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Roasted Broccoli Quinoa Salad
Ingredients
FOR THE SALAD
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- ½ pound broccoli cut into small florets
- 1 medium sweet potato cut into small cubes (about 1–2 cm)
- 1 can 15 oz chickpeas, drained and rinsed
- 1 bunch lacinato kale roughly chopped
- Olive oil as needed for roasting
- ⅓ cup fresh parsley finely chopped
- 3 tablespoons feta cheese crumbled
FOR THE DRESSING
- Juice of 1 lemon
- ½ tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Crushed red pepper flakes optional
Instructions
- Preheat the oven to 220°C (425°F).
- Rinse the quinoa if needed, then add it to a saucepan with water or vegetable broth. Bring to a boil, reduce the heat, cover, and let it simmer for about 15 minutes. Once cooked, fluff with a fork and transfer to a large bowl to cool.
- Drain and rinse the chickpeas, then pat them dry using a clean towel or paper towel.
- Place the broccoli and sweet potato on a baking tray. Drizzle with olive oil, season with salt and pepper, and mix well. Roast for about 20 minutes.
- Remove the tray from the oven, add the kale and chickpeas, and mix again. Add a little more oil and seasoning if needed. Return to the oven and roast for another 15 minutes, stirring once during cooking.
- Once the vegetables are tender, remove them from the oven and add them to the bowl with the quinoa. Add chopped parsley and crumbled feta cheese, then mix gently.
- In a small bowl, combine lemon juice, apple cider vinegar, and maple syrup. Slowly add olive oil while mixing. Season with salt, pepper, and crushed red pepper flakes if desired.
- Pour the dressing over the salad and toss until everything is well combined. Taste and adjust seasoning if needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
- If the salad becomes dry, add a little lemon juice or olive oil before serving to refresh the flavors.
Nutrition
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