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
- 1 15 oz. can chickpeas
- 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
- 1 avocado
- 1 pint cherry tomatoes
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 fresh dill
- 2 tbsp fresh parsley
Preparation
Preheat oven to 375 degrees F (convect/fan).
Cook quinoa according to package directions, and when it is done, let it cool in a mixing bowl or on serving platter, then mix juice of 1/2 lemon into it.
Meanwhile, cut broccoli florets into similar small sizes and arrange on a baking tray lined with parchment paper. Sprinkle with 1.5 tbsp avocado oil and 1/4 tsp kosher salt, and toss. Bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browning in spots. Remove tray from oven and let cool somewhat.
Add chickpeas, 1 tsp avocado oil, and 1/4 tsp each of kosher salt, pepper, garlic powder, and paprika to a pan and cook on medium heat for 3 to 4 minutes until heated.
Combine half of the dressing, cooked quinoa, roasted broccoli, sliced red onion, chickpeas, and halved cherry tomatoes, reserving some tomatoes to add on top. Top with diced avocado. Serve with extra dressing as desired.
Tips
This salad is perfect for meal prep for a few days; add avocado fresh on the day you are eating.
