Delicious Roasted Broccoli Quinoa Salad for Healthy Eating
I first made this Delicious Roasted Broccoli Quinoa Salad for Healthy Eating on a hectic weeknight when I wanted something filling, colorful, and forgiving — and it quickly became a go-to. Nutty quinoa, caramelized sweet potato, crisp-tender roasted broccoli, and hearty chickpeas come together with kale and a bright lemon-maple dressing. It’s great for meal-prep lunches, a light dinner, or a potluck contribution that actually feels wholesome. If you like one-bowl meals with texture and flavor, this is a winner (and it pairs nicely with richer mains like creamy broccoli chicken crescent bake for a weekend dinner).
Why you’ll love this dish
This salad hits several sweet spots: it’s nutritious, vegetarian-friendly, and stores well for several days. The roasting brings out the broccoli’s natural sweetness and crisps the edges of the sweet potato, while quinoa and chickpeas add protein and bulk. It’s fast to assemble if you multitask — roast while the quinoa cooks — and the lemon-maple vinaigrette keeps the greens lively without weighing the dish down.
“Balanced, colorful, and easy to make — this salad satisfies without feeling heavy. The contrast between roasted vegetables and bright lemon dressing is what I keep coming back to.”
It’s excellent for weeknight meal prep, packed lunches, or to serve at a casual brunch. If you want a different grain or a heartier side, you could also try it with roasted vegetable orzo for a switch-up: roasted vegetable orzo.
How this recipe comes together
Step-by-step overview
- Rinse and cook the quinoa in water or veggie broth for extra flavor (about 15 minutes).
- Toss sweet potato chunks and broccoli florets with olive oil, season, and roast until tender and slightly caramelized (20–30 minutes).
- Roast or warm the chickpeas alongside the vegetables for crisp edges.
- Roughly chop the kale and massage it lightly with a little dressing or salt to soften.
- Whisk the lemon-maple vinaigrette, toss everything together, and finish with parsley and crumbled feta.
This short roadmap should help you plan — if you have a single sheet pan, roast veggies and chickpeas together; if you prefer crispier broccoli, give it its own space on the pan.
What you’ll need
Key ingredients (makes about 4 servings)
- 1 cup dry quinoa
- 2 cups water or veggie broth (use broth for deeper flavor)
- 0.5 pound broccoli, cut into florets
- 1 whole sweet potato, chopped into ¼–½ inch chunks
- 1 15 oz can chickpeas, drained and rinsed
- 1 bunch laccinto kale, roughly chopped
- 3 Tablespoons olive oil (for roasting)
- ⅓ cup fresh parsley, chopped
- 3 Tablespoons crumbled feta cheese
- 1 whole lemon, juiced
- 0.5 Tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- Salt and ground pepper, to taste
- Crushed red pepper, optional
Notes/substitutions:
- Use brown rice or farro instead of quinoa if you prefer a chewier grain (adjust cooking time).
- To keep the dish vegan, omit the feta or swap in toasted pine nuts and a tablespoon of tahini.
- If you don’t have laccinto kale, curly or baby kale works fine — strip out thick stems if needed.
How to prepare it
Directions — step-by-step instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Rinse 1 cup quinoa in a fine-mesh sieve under cold water. Combine quinoa and 2 cups water or veggie broth in a small pot. Bring to a boil, reduce heat, cover, and simmer 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- Toss chopped sweet potato and broccoli florets with 2 Tablespoons olive oil, a pinch of salt, and pepper on the baking sheet. Spread into an even layer so pieces roast instead of steam.
- Add drained chickpeas to the sheet; toss with the remaining 1 Tablespoon olive oil and a little salt. If you want crispier chickpeas, pat dry before tossing.
- Roast everything for 20–30 minutes, turning once halfway, until sweet potatoes are tender and edges are caramelized and the broccoli has some charred tips.
- While veggies roast, roughly chop the laccinto kale. Place in a large bowl and add a pinch of salt. Massage the kale for 1–2 minutes to soften (optional but helps with texture).
- Make the dressing: whisk together juice of 1 lemon, 0.5 Tablespoon apple cider vinegar, 2 teaspoons maple syrup, salt, pepper, and a tablespoon of olive oil (adjust oil if you prefer a thinner dressing). Taste and adjust acidity/sweetness.
- Combine warm quinoa, roasted sweet potatoes, broccoli, chickpeas, and chopped parsley with the kale. Toss with the dressing while warm so flavors meld.
- Sprinkle 3 Tablespoons crumbled feta over the top and add crushed red pepper if you like heat. Serve warm or at room temperature.
Timing tips: start quinoa first, then prep and roast the vegetables. Total active time: about 35–45 minutes.
Best ways to enjoy it
Serving suggestions
- Serve warm as a main vegetarian bowl topped with extra feta and a lemon wedge.
- For a heartier plate, pair with baked chicken for contrast (works well with balsamic baked chicken breast).
- Offer as a side at a BBQ or potluck — it stands up well at room temperature.
- Plate it on a bed of greens and drizzle extra dressing for an entrée salad, or stuff into warm pita pockets for a portable lunch.
Garnish ideas: toasted pumpkin seeds, sunflower seeds, chopped toasted almonds, or a swirl of tahini for creaminess.
Your questions answered
FAQ
Q: How long does this salad keep in the fridge?
A: Store in an airtight container in the refrigerator for up to 3–4 days. Vegetables may soften over time; refresh by adding a squeeze of lemon and a handful of fresh parsley before serving.
Q: Can I make this salad vegan?
A: Yes — omit the feta or replace it with toasted nuts/seeds or a tablespoon of tahini stirred into the dressing for richness.
Q: Can I freeze leftovers?
A: I don’t recommend freezing the dressed salad — texture of the roasted vegetables and kale will degrade. You can freeze roasted sweet potatoes and chickpeas separately for up to 3 months; thaw and reheat, then toss with fresh quinoa and dressing.
Q: How can I make this quicker for weeknight meals?
A: Roast the sweet potatoes in larger batches earlier in the week, or use pre-cut frozen sweet potato cubes. Use a microwavable pouch of quinoa to shave off cooking time.
Q: Is quinoa gluten-free?
A: Yes — quinoa is naturally gluten-free, making this salad suitable for gluten-free diets as long as you check other ingredients for cross-contamination.
Storage and reheating tips
Keeping leftovers fresh
- Refrigeration: cool to room temperature, then store in airtight containers. Eat within 3–4 days.
- Reheating: warm single portions in a microwave for 60–90 seconds or reheat on the stovetop in a skillet until warmed through. Add a splash of water or lemon juice to revive the texture.
- Freezing: freeze only components (roasted sweet potato and chickpeas) if needed. Thaw overnight in the fridge and reheat before combining with freshly cooked quinoa and kale.
Food safety: don’t leave cooked salad at room temperature for more than 2 hours. Reheat only once.
Pro chef tips
Tips to get the best results
- High heat for roasting: 425°F helps caramelize the vegetables without drying them out.
- Even roasting: cut the sweet potato into uniform chunks (¼–½ inch) so everything finishes at the same time.
- Fluff quinoa: let cooked quinoa rest covered for 5 minutes before fluffing to avoid mushiness.
- Massage the kale: rubbing a little dressing or salt into the kale softens it and reduces bitterness.
- Balance flavors: if the salad tastes flat, add a splash more lemon or a pinch of flaky salt to brighten it instantly.
Creative twists
Recipe variations
- Mediterranean: swap parsley for mint, add olives, and omit the sweet potato; finish with a drizzle of extra virgin olive oil.
- Southwest: add roasted corn, cumin to the dressing, and top with avocado slices and cilantro.
- Grain swap: use farro, barley, or orzo in place of quinoa for a chewier texture.
- Protein boost: top with a poached egg, grilled salmon, or roasted tofu for extra protein.
- Nut-free crunch: add roasted chickpeas or toasted seeds instead of nuts.
Conclusion
If you want inspiration or alternate takes on a roasted broccoli quinoa salad, see this version with similar roasted-vegetable techniques at Roasted Broccoli Quinoa Salad and a gluten-free spin with kale and quinoa at Roasted Broccoli Quinoa Salad {Gluten-Free} – Eating Bird Food. These will give you extra ideas for seasoning and presentation.
Roasted Broccoli Quinoa Salad
Ingredients
Ingredients for the Salad
- 1 cup dry quinoa Rinsed before cooking
- 2 cups water or veggie broth Broth is preferred for flavor
- 0.5 pound broccoli, cut into florets
- 1 whole sweet potato, chopped into ¼–½ inch chunks
- 1 15 oz can chickpeas, drained and rinsed
- 1 bunch laccinto kale, roughly chopped Curly or baby kale can be used
- 3 Tablespoons olive oil, for roasting
- ⅓ cup fresh parsley, chopped
- 3 Tablespoons crumbled feta cheese Omit for vegan version
- 1 whole lemon, juiced
- 0.5 Tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- Salt and ground pepper, to taste
- Crushed red pepper, optional
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Rinse the quinoa under cold water. Combine quinoa and water or veggie broth in a small pot. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- Toss sweet potato and broccoli with 2 Tablespoons olive oil, salt, and pepper on the baking sheet. Spread into an even layer.
- Add chickpeas to the sheet, toss with the remaining olive oil and a little salt.
- Roast for 20–30 minutes, turning once until sweet potatoes are tender and broccoli has charred tips.
- While roasting, chop the kale and massage it with a pinch of salt for 1–2 minutes.
- Make the dressing by whisking together lemon juice, apple cider vinegar, maple syrup, salt, pepper, and olive oil.
Assembly
- Combine warm quinoa, roasted sweet potatoes, broccoli, chickpeas, and parsley with the kale. Toss with the dressing while warm.
- Sprinkle feta on top and add crushed red pepper if desired. Serve warm or at room temperature.
