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Herbed Roasted Broccoli Quinoa Salad (Vegan)

Yields6 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Did you know that roasting vegetables brings out their natural sweetness. Even vegetables that some do not like when prepared in other ways such as raw, are really enjoyed once they are roasted. This bright lemony salad definitely imparts flavour notes of Greek cuisine. Quinoa is such a versatile grain and very high in protein making it great for both lunch and supper. This salad is no exception. For those who need to avoid all grains, I suggest substituting cauliflower “rice” for the quinoa. Since dill is one of the primary ingredients in this salad I suggest using fresh dill as opposed to dried. This recipe makes use of the entire vegetable, florets and stems. Broccoli stems are my favourite( and Duncan my Welsh terrier’s as well) part of the vegetable. They are naturally very sweet and mild, even raw. Make sure you peel or remove the rough outer layer of the stalk to reveal the tender stalk. You can pre-cook the quinoa the day before and store it the fridge until you need it.
Quinoa How To’s: 1) buy pre-rinsed quinoa or rinse it well before cooking 2) for every 1 cup of uncooked quinoa you will need 2 cups water or broth 3) make sure NOT to over or undercook quinoa. If it is overcooked it will be dry and have a bit of a crust to it. If it is undercooked or cooked at an uneven temperature it will be dense and gummy. Properly cooked quinoa should be fluffy and light 4) Cook it for only 15 minutes and then allow it to cook off the heat for another 5 minutes. It will fluff with a fork when it is properly cooked.

 1 large head broccoli, chopped into bite size chunks, stalks included
 avocado oil
 sea salt and freshly cracked black pepper to taste
 1 small bunch flat leaf Italian parsley, finely chopped
 1 large bunch fresh dill, finely chopped
 ½ small red onion, finely sliced
 1 large carrot, peeled and grated
 1 ¼ cups uncooked, rinsed quinoa
Lemon Vinaigrette
 ½ cup extra virgin olive oil
 2 tbsp lemon juice
 2 tbsp white wine vinegar
 2 garlic cloves, grated
 1 tsp sea salt
 1 tsp dried basil
 ½ tsp raw honey
1

Preheat oven to 400 F and line a large rimmed baking sheet with parchment paper and drizzle broccoli with avocado oil and sprinkle with sea salt and pepper. Roast until light golden brown, but still green. The broccoli should still have a bit of crunch to it; it should not be soft/mushy.

2

While broccoli is roasting cook quinoa. For every 1 cup of quinoa you will cook in 2 cups or water or broth, so for 1 1/4 cup quinoa you will need 2 1/2 cups water/broth. Once quinoa is cooked, allow quinoa to cool. Add cooled quinoa and carrots, red onion, herbs and broccoli to a large bowl.

Lemon Vinaigrette
3

Add all ingredients to a glass jar and shake well to combine. Pour over salad ingredients and mix well.

Nutrition Facts

Serving Size 1 bowl

Servings 0