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 salt
- 1 15 oz. can chickpeas, rinsed
- 1 tsp avocado oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 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 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 until well combined.
Preheat oven to 375 degrees F (convect 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, toss with oil and salt, and bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browning in spots, then let cool somewhat.
Add chickpeas, their oil, and seasonings to a pan and cook over medium heat for 3 to 4 minutes until heated.
Combine half of the dressing with cooked quinoa, roasted broccoli, sliced red onion, chickpeas, and halved cherry tomatoes, reserving some tomatoes for topping, then top with diced avocado.
Serve with extra dressing as desired.
