Roasted Broccoli Quinoa Salad with 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, rinsed
- 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, 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
Preheat oven to 375 degrees Fahrenheit using convection or fan setting
Cook quinoa according to package directions, then let it cool in a mixing bowl or on a serving platter and mix in the juice of half a lemon
Cut broccoli florets into similar small sizes and arrange on a baking tray lined with parchment paper, sprinkle with avocado oil and kosher salt, and toss to coat
Bake broccoli for 12 to 18 minutes, stirring halfway through, until bright green and lightly browned in spots, then remove from oven and let cool slightly
In a pan, add chickpeas, avocado oil, kosher salt, pepper, garlic powder, and paprika, then cook over medium heat for 3 to 4 minutes until heated through
Whisk together all the creamy herb vinaigrette ingredients thoroughly
Combine half of the dressing with the cooked quinoa, roasted broccoli, sliced red onion, cooked chickpeas, and halved cherry tomatoes in a bowl, reserving some tomatoes to add on top
Top the salad with diced avocado and serve with extra dressing as desired
Notes
This recipe makes extra vinaigrette, which can be stored for later use
