Roasted Broccoli and Quinoa Salad with Herb Vinaigrette
Ingredients
- 3/4 cup uncooked quinoa
- Juice of 1/2 lemon
- 4 cups small broccoli florets
- 1.5 tbsp avocado oil
- 1/4 tsp kosher salt (for broccoli)
- 1 15 oz. can chickpeas, rinsed
- 1 tsp avocado oil (for chickpeas)
- 1/4 tsp kosher salt (for chickpeas)
- 1/4 tsp pepper (for chickpeas)
- 1/4 tsp garlic powder (for chickpeas)
- 1/4 tsp paprika (for chickpeas)
- 1/8 to 1/4 small red onion, thinly sliced
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
Creamy herb vinaigrette
- 2 tbsp olive oil
- 2 tbsp vegan mayo
- 2 tbsp stone ground mustard
- 2 tbsp agave nectar
- 4 tbsp apple cider vinegar
- Juice of 1 lemon
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh parsley
Preparation
Whisk together all ingredients for the creamy herb vinaigrette thoroughly.
Preheat oven to 375 degrees F using convection or fan setting.
Cook quinoa according to package directions, let it cool, then mix in juice of 1/2 lemon.
Cut broccoli florets into uniform small sizes, arrange on a parchment-lined baking tray, toss with oil and salt, bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browned, and let cool slightly.
Add chickpeas with their oil and seasonings to a pan and cook over medium heat for 3 to 4 minutes until heated through.
Combine half of the dressing with cooked quinoa, roasted broccoli, sliced red onion, chickpeas, and halved cherry tomatoes, reserving some tomatoes for topping, then top with diced avocado.
Serve with extra dressing as desired.
