Roasted Broccoli Quinoa Salad with Herb 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
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 F 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 1/2 lemon.
Cut broccoli florets into uniform small sizes and arrange on a baking tray lined with parchment paper.
Drizzle broccoli with 1.5 tbsp avocado oil and 1/4 tsp kosher salt, then toss to coat and bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browned in spots.
Remove broccoli from oven and let it cool slightly.
In a pan, add chickpeas along with 1 tsp avocado oil and 1/4 tsp each of kosher salt, pepper, garlic powder, and paprika, then cook on medium heat for 3 to 4 minutes until heated.
Whisk together all vinaigrette ingredients thoroughly to make the creamy herb vinaigrette.
Combine half of the dressing with the cooked quinoa, roasted broccoli, sliced red onion, cooked chickpeas, and halved cherry tomatoes, reserving some tomatoes to add on top.
Top the salad with diced avocado.
Serve with extra dressing as desired.
