Roasted Broccoli and 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 (for broccoli roasting)
- 1 15 oz. can chickpeas, rinsed
- 1 tsp avocado oil
- 1/4 tsp kosher salt (for chickpeas)
- 1/4 tsp pepper (for chickpeas)
- 1/4 tsp garlic powder (for chickpeas)
- 1/4 tsp paprika (for chickpeas)
- 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
Whisk together all ingredients for the Creamy Herb Vinaigrette until well combined.
Preheat oven to 375 degrees F using convection or fan setting if available and cook quinoa according to package directions.
Once quinoa is done, let it cool in a mixing bowl or on a serving platter and mix in the juice of 1/2 lemon.
Meanwhile, cut broccoli florets into similar small sizes and arrange on a baking tray lined with parchment paper.
Drizzle broccoli with 1.5 tablespoons avocado oil and sprinkle with 1/4 teaspoon kosher salt, then toss to coat.
Bake broccoli for 12 to 18 minutes, stirring halfway, until bright green and lightly browned in spots, then remove from oven and let cool slightly.
In a pan, add the rinsed chickpeas along with 1 teaspoon avocado oil and 1/4 teaspoon each of kosher salt, pepper, garlic powder, and paprika.
Cook chickpeas over medium heat for 3 to 4 minutes until heated through.
In a large bowl or serving platter, 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 vinaigrette on the side as desired.
