Roasted Broccoli Quinoa Salad with Creamy 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
- 1 15 oz. can chickpeas
- 1 tsp avocado oil
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 to 1/4 small red onion, thinly sliced
- 1 avocado
- 1 pint cherry tomatoes
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 the vinaigrette ingredients thoroughly.
Preheat oven to 375 degrees F (convection or fan).
Cook quinoa according to package directions, let it cool in a mixing bowl or on a serving platter, then mix in juice of 1/2 lemon.
Cut broccoli florets into similar small sizes and arrange on a baking tray lined with parchment paper, drizzle with its oil and salt, and toss to coat.
Bake broccoli for 12 to 18 minutes, stirring halfway, until bright green and lightly browning in spots, then remove from oven and let cool somewhat.
Add chickpeas, their oil and seasonings to a pan and cook on medium heat for 3 to 4 minutes until heated.
Combine half of the dressing with the cooked quinoa, roasted broccoli, sliced red onion, chickpeas, and halved cherry tomatoes, reserving some tomatoes to add on top at the end.
Top with diced avocado and serve with extra dressing as desired.
