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, thinly sliced
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
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 Fahrenheit.
Whisk together all ingredients for the Creamy Herb Vinaigrette thoroughly.
Cook quinoa according to package directions, let it cool, and mix in the juice of 1/2 lemon.
Cut broccoli florets into similar small sizes and arrange on a baking tray lined with parchment paper. Drizzle with 1.5 tablespoons avocado oil and 1/4 teaspoon kosher salt, toss to coat, and bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browned. Remove and let cool slightly.
In a pan, add the rinsed chickpeas, 1 teaspoon avocado oil, 1/4 teaspoon 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 vinaigrette with the cooked quinoa, roasted broccoli, thinly sliced red onion, cooked chickpeas, and halved cherry tomatoes, reserving some tomatoes for topping.
Top with diced avocado and serve with extra dressing as desired.
Notes
The vinaigrette recipe makes more than needed for this salad.
