Roasted Broccoli and Quinoa Salad
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 roasting broccoli
- 1 15 oz. can chickpeas, rinsed
- 1 tsp avocado oil
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika for cooking 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 to make extra than needed.
Preheat oven to 375 degrees F using convection or fan setting.
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, arrange on a baking tray lined with parchment paper, sprinkle with 1.5 tbsp avocado oil and 1/4 tsp kosher salt, toss to coat, and bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browning in spots, then remove and let cool somewhat.
Add rinsed chickpeas to a pan with 1 tsp avocado oil and 1/4 tsp each of kosher salt, pepper, garlic powder, and paprika, and cook over medium heat for 3 to 4 minutes until heated.
Combine half of the dressing with the cooked quinoa, roasted broccoli, thinly sliced red onion, cooked chickpeas, and halved cherry tomatoes, reserving some tomatoes to add on top at the end.
Top the mixture with diced avocado and the reserved tomatoes, then serve with extra dressing as desired.
Tips
This salad is perfect for meal prep and can be stored for a few days, but add the avocado fresh on the day you are eating it.
