Roasted Broccoli Quinoa Salad with Vinaigrette
Ingredients
- 3/4 cup uncooked quinoa
- Juice of 1/2 lemon (for quinoa)
- 4 cups small broccoli florets
- 1.5 tablespoons avocado oil (for roasting)
- 1/4 teaspoon kosher salt (for roasting)
- 1 15 oz. can chickpeas, rinsed
- 1 teaspoon avocado oil (for chickpeas)
- 1/4 teaspoon kosher salt (for chickpeas)
- 1/4 teaspoon pepper (for chickpeas)
- 1/4 teaspoon garlic powder (for chickpeas)
- 1/4 teaspoon 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 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 F (convection or fan mode).
Cook quinoa according to package directions; once done, let it cool in a mixing bowl or on a serving platter and mix in the juice of 1/2 lemon.
Prepare the broccoli by cutting florets into similar small sizes and arranging them on a baking tray lined with parchment paper. Drizzle with 1.5 tablespoons avocado oil and 1/4 teaspoon kosher salt, then toss to coat. Bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browned in spots. 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 over medium heat for 3 to 4 minutes until heated through.
Whisk together all the ingredients for the Creamy Herb Vinaigrette until thoroughly combined.
Combine half of the vinaigrette with the cooked quinoa, roasted broccoli, thinly sliced red onion, cooked chickpeas, and halved cherry tomatoes in a bowl, reserving some tomatoes for topping.
Top the salad with diced avocado and the reserved cherry tomatoes.
Serve with extra vinaigrette on the side as desired.
