Roasted Broccoli and Quinoa Salad
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 oz.) can chickpeas
- 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.
Cook quinoa according to package directions, let it cool, and mix with juice of 1/2 lemon.
Cut broccoli florets into similar small sizes, arrange on a baking tray lined with parchment paper, sprinkle with oil and salt, and bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browning in spots.
Add chickpeas, their oil and seasonings to a pan and cook on medium heat for 3 to 4 minutes until heated.
Whisk together all ingredients for the Creamy Herb Vinaigrette thoroughly.
Combine half of the dressing with the cooked quinoa, roasted broccoli, sliced red onion, chickpeas, and halved tomatoes, reserving some tomatoes to add on top.
Top with diced avocado and serve with extra dressing as desired.
