Broccoli Quinoa Salad

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Broccoli Quinoa Salad

Course: Salad

Cuisine: Vegan

Cook Time: 30 min

Total Time: 30 min

Serves: 2

Ingredients

  • FOR THE SALAD
  • 12 cup quinoa rinsed & drained (≈1 1/2 cups cooked)
  • 3 cups broccoli florets cut into bite-size pieces
  • 12 red onion cut into wedges
  • 2 cups baby spinach
  • 5 radishes thinly sliced (≈ 1/4 cup)
  • FOR THE VINAIGRETTE
  • 2 lemons halved
  • 1 tablespoon white wine vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons coarse-grained mustard
  • sea salt
  • freshly ground black pepper
  • FOR SERVING
  • 2 tablespoons toasted pine nuts

Directions

  1. ROAST VEGETABLES & LEMONS
  2. On a baking sheet, place broccoli, red onions, and lemons, cut sides up. Brush vegetables with water, then broil 1 to 2 cm from the heat until you start to see crispy, browned bits on the vegetables and broccoli starts to turn tender, 6 to 8 minutes. Transfer sheet to a wire rack to let cool.
  3. MAKE SALAD
  4. In a large bowl, combine spinach, cooked quinoa, and radishes.
  5. WHISK ROASTED LEMON VINAIGRETTE
  6. Squeeze juice from 1 roasted lemon. Measure out 1/4 cup juice (add a bit of water if needed to reach that amount). In a small bowl, whisk lemon juice, white wine vinegar, maple syrup, and coarse-grained mustard.
  7. TOSS, SEASON & SERVE
  8. Add broccoli and red onions to salad, then drizzle with roasted lemon vinaigrette; toss to mix. Season with salt and pepper to taste. Serve salad with a sprinkle of toasted pine nuts and remaining roasted lemon.
  9. Suggested adult serving: 2½ cups
  10. Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

Amount Per Serving (2)

  • Calories: 341
  • Protein: 14 g
  • Sugar: 14 g
  • Carbohydrate: 62 g
  • Fat: 9 g
  • Sodium: 293
  • Fiber: 14 g


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