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 tablespoons avocado oil
- 1/4 teaspoon kosher salt
- 1 15-ounce can chickpeas, rinsed
- 1 teaspoon avocado oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 to 1/4 small red onion
- 1 avocado
- 1 pint cherry tomatoes
Creamy herb vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons vegan mayo
- 2 tablespoons stone ground mustard
- 2 tablespoons agave nectar
- 4 tablespoons apple cider vinegar
- Juice of 1 lemon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh parsley
Preparation
Preheat oven to 375 degrees F on convection or fan setting.
Cook quinoa according to package directions; once done, let it cool and mix in the juice of 1/2 lemon.
Meanwhile, cut broccoli florets into uniform small sizes and place on a parchment-lined baking tray. Drizzle with avocado oil and sprinkle with kosher salt, then toss to coat. Bake for 12 to 18 minutes, stirring halfway through, until bright green and lightly browned. Remove from oven and let cool slightly.
In a pan, combine the rinsed chickpeas with avocado oil, kosher salt, pepper, garlic powder, and paprika. Cook over medium heat for 3 to 4 minutes until heated through.
Whisk together all the vinaigrette ingredients thoroughly.
Assemble the salad by combining the cooked quinoa, roasted broccoli, spiced chickpeas, red onion, avocado, cherry tomatoes, and creamy herb vinaigrette. Toss to coat and serve.
Notes
The vinaigrette recipe makes more than needed and can be stored for future use.
