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
• ¹⁄₂ cup quinoa rinsed & drained (≈1 1/2 cups cooked)
• 3 cups broccoli florets cut into bite-size pieces
• ¹⁄₂ 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
• Fibre: 14 g