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-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 fresh dill
- 2 tablespoons fresh parsley
Preparation
Preheat oven to 375 degrees F (convect or fan).
Cook quinoa according to package directions, let it cool, and mix in the juice of 1/2 lemon.
Cut broccoli florets into small, uniform sizes, arrange on a parchment-lined baking tray, toss with 1.5 tablespoons avocado oil and 1/4 teaspoon kosher salt, and bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browned. Let cool slightly.
In a pan, combine chickpeas with 1 teaspoon avocado oil and 1/4 teaspoon each of kosher salt, pepper, garlic powder, and paprika, and cook over medium heat for 3 to 4 minutes until heated.
Whisk together all the creamy herb vinaigrette ingredients thoroughly.
Combine half of the vinaigrette with the cooked quinoa, roasted broccoli, thinly sliced red onion, cooked chickpeas, and halved cherry tomatoes, reserving some tomatoes for topping. Add diced avocado on top and serve with extra vinaigrette as desired.
