Roasted Broccoli Quinoa Salad with Vinaigrette
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
- 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
- 1 avocado
- 1 pint cherry tomatoes
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
Whisk together the Creamy Herb Vinaigrette ingredients thoroughly.
Preheat oven to 375 degrees Fahrenheit using convection or fan setting.
Cook quinoa according to package directions, let it cool in a mixing bowl or on a serving platter, and mix in juice of 1/2 lemon.
Cut broccoli florets into similar small sizes and arrange on a baking tray lined with parchment paper.
Sprinkle the broccoli with its oil and salt, toss to coat, and bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browning in spots, then remove from oven and let cool somewhat.
Add chickpeas along with their oil and seasonings to a pan and cook on medium heat for 3 to 4 minutes until heated.
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 at the end.
Top with diced avocado and the reserved tomatoes, then serve with extra dressing as desired.
Tips
This salad is perfect for meal prep and can be stored for a few days; add the avocado fresh on the day you are eating it.
