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This Roasted Broccoli Quinoa Salad is healthy, filling, and the perfect way to enjoy your veggies. Perfect for meal prep or simple plant-based dinners. Gluten-free, oil-free option.
Skip the leafy greens and treat yourself to this Roasted Broccoli Quinoa Salad tonight. It’s every bit as nutritious as my everyday kale salad, but warm, comforting, and tossed in a lemon vinaigrette that keeps the flavor bright and fresh. All you need is 30 minutes and your best, large serving bowl.
Table of contents
- Introducing your new favorite salad
- Ingredients for broccoli and quinoa salad
- How to make Roasted Broccoli Quinoa Salad
- serving suggestions
- How to store broccoli quinoa salad
- Substitutions and Variations
- Frequently asked questions about recipes
- Roasted Broccoli Quinoa Salad recipe
Introducing your new favorite salad
If you’ve been looking for an easy salad that’s hot, packed with protein and made with affordable whole foods, you’ve come to the right place. This delicious Roasted Broccoli Quinoa Salad recipe hits the spot every time.
It’s light, crunchy, healthy, and finished with a quick and easy vinaigrette that you probably don’t have to run to the grocery store for. So say goodbye to boring, unfulfilling salads and indulge in this tasty, nutrient-dense crowd pleaser.
Ingredients for broccoli and quinoa salad
Aside from broccoli and quinoa, you only need 7 simple ingredients to make this hearty dish. This includes 1 large shallot, fresh parsley, slivers of almonds and ingredients for your own homemade lemon vinaigrette.
It’s a great way to use fresh herbs any time of year and is easily adaptable to what’s in your fridge. Feel free to add your favorite veggies, additional dressing, crispy chickpeas, and more.
How to make Roasted Broccoli Quinoa Salad
- Cook the quinoa according to package directions, then fluff with a fork and set aside.
- roast meat Sauté the broccoli and shallots with a little olive oil, salt and black pepper until crisp on the edges.
- shake Whisk together the oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper.
- Throw In a large bowl, combine quinoa, roasted vegetables, parsley, and slivered almonds. Pour over the dressing and Mix again until well mixed.
- season then taste surcharge warm, room temperature or chilled, depending on your preference.
Caitlin’s cooking tips
- Invest in a quality extra virgin olive oil. While you can certainly get away with cheaper oils for everyday cooking, when it comes to making your own salad dressings from scratch, it’s worth it. To help you find an option within your budget, read this New York Post resource: The 10 Best Olive Oil Brands to Choose From with Expert Tips.
- Salad dressing separation is natural. If you’re making this salad for meal prep and have kept the salad dressing separate, don’t be alarmed if it comes loose. This is actually a good sign and visual proof that your homemade dressing is preservative-free!
serving suggestions
This Roasted Broccoli Quinoa Salad can be served as a healthy main course or hearty side dish all year round. I prefer to serve this salad slightly warm or at room temperature, but it can also be served cold straight from the fridge with additional fresh parsley and toasted lemon for garnish.
If you’re looking for more warm salad recipes, you’ll also love this Fall Farro Salad, this Grilled Romaine and Charred Corn Salad, and this Vegan Nicoise Sheet Salad! Or check out my collection of delicious salad recipes.
How to store broccoli quinoa salad
Leftover lettuce will keep for up to 5 days if stored in an airtight container in the refrigerator. If you plan to make this salad for meal prep, keep the dressing and remaining salad ingredients separate and toss just before serving.
Freezing this assembled salad is not recommended, but you can freeze cooked quinoa separately if you wish.
To reheat the next day, warm the desired portion size in the microwave or heat in a large skillet on the stove.
Substitutions and Variations
- Oil-free variant: Skip the olive oil for frying and use another creamy dressing like this Green Goddess Tahini Dressing, this Classic Tahini Dressing, or even this Nut-Free Vegan Ranch.
- Nut Free Option: Swap out the slivers of almonds for unsalted pumpkin seeds or sunflower seeds.
- Quinoa Substitute: Try similar whole grains like cooked barley, couscous (actually a pasta but usually used like grains), or millet. Note that barley and couscous are not gluten-free options, so choose according to your dietary preferences. You can also use brown rice, but it’s a lot heartier and makes this salad more of a grain bowl.
- Add extra protein: This toasted salad already has a complete protein thanks to quinoa, but if you want to make it even more filling, add 1-2 cups of chickpeas for an extra boost of plant-based protein and fiber.
Frequently asked questions about recipes
If your salad is mushy, it means the quinoa was either overcooked or cooked in too much liquid. For best results, cook your quinoa at a 1:1.5 ratio. That means you need 1 1/2 cups of water for every cup of quinoa. To help, follow these simple steps and learn how to cook fluffy quinoa.
This salad can be enjoyed either warm or cold. Personally, I prefer it warm and make this Crunchy Broccoli Salad whenever I’m in the mood for a raw broccoli salad.
Fry it! In this quinoa and broccoli salad, I recommend roasting the veggies until tender but crispy on the edges. This will prevent your broccoli florets from becoming too soft and lacking in texture.
Enjoy! If you make this recipe and decide to pass it on Facebook or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also appreciate if you could leave a comment below with a recipe rating! Thanks for the support 😊
For the salad:
- 1 Cup dry quinoa
- 5 cups broccoli florets cut into bite-sized pieces
- olive oil to drizzle
- 1 large shallot thinly sliced
- 1/2 Cup Parsely finely chopped
- 1/2 Cup slivers of almonds
For the lemon vinaigrette:
- 1/4 Cup olive oil
- juice of 1 lemon 2 to 3 tablespoons
- zest of 1 lemon Optional
- 1 teaspoon Dijon mustard
- 1 clove Garlic crushed
- 1/2 teaspoon kosher salt
- Black pepper taste good
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Preparation: Preheat oven to 425F and grease or line a baking dish.
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Cook the quinoa: Rinse the quinoa and place in a saucepan with 1 ½ cups water. Bring to a boil over high heat, then cover and cook according to package directions. Once cooked, fluff and set aside to cool.
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Fry the vegetables: Add the broccoli and shallots to the casserole dish and season with salt, pepper and a drizzle of olive oil. Mix together, then roast on the top shelf of the oven for 18 to 20 minutes, until edges are slightly crisp.
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Prepare vinaigrette: While the vegetables are roasting, in a small glass, add the oil, lemon juice, zest, Dijon mustard, garlic, salt, and black pepper. Cap the jar and shake vigorously until emulsified. Put aside.
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Combine: Place the cooked quinoa in a large bowl and mix with the roasted vegetables, parsley, and almonds. Pour the dressing over everything and mix until evenly combined. Season to taste with additional salt and pepper if needed.
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Serve & Store: Serve immediately or chill in the fridge. Store leftovers in the refrigerator for up to 5 days.
- Oil free: Use my tahini dressing instead!
- Nut Free: Swap almonds for pumpkin seeds.
- Add Egg White: Mix 1-2 cups of chickpeas into the salad for an extra protein boost
Calories: 402kcalCarbohydrates: 40GProtein: 13GFat: 23GSaturated Fatty Acids: 3GPolyunsaturated fat: 5GMonounsaturated fatty acids: 15GTrans fats: 0.003GSodium: 350mgPotassium: 765mgFiber: 8thGSugar: 3GVitamin A: 1348ieVitamin C: 112mgCalcium: 125mgIron: 4mg