Roasted Broccoli Quinoa Salad
A nutritious, colorful salad made with roasted broccoli, sweet potatoes, quinoa, and a bright lemon-maple dressing, perfect for meal prep or casual gatherings.
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.
Notes
Use farro or brown rice instead of quinoa if desired. For a vegan option, omit feta and use pine nuts or tahini.