Roasted Broccoli and Quinoa Salad
Ingredients
- 3/4 cup uncooked quinoa
- Juice of 1/2 lemon
- 4 cups small broccoli florets
- 1.5 tablespoons avocado oil and 1/4 teaspoon kosher salt
- 1 (15-ounce) can chickpeas, rinsed
- 1 teaspoon avocado oil and 1/4 teaspoon each kosher salt, pepper, garlic powder, paprika
- 1/8 to 1/4 small red onion, thinly sliced
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
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 each kosher salt, pepper, garlic powder
- 2 tablespoons each finely chopped fresh dill and parsley
Preparation
Whisk together all the vinaigrette ingredients thoroughly.
Preheat oven to 375 degrees F (convection or fan).
Cook quinoa according to package directions and let it cool, then mix in the juice of 1/2 lemon.
Cut broccoli florets into similar small sizes and arrange on a baking tray lined with parchment paper, then sprinkle with avocado oil and kosher salt and toss to coat.
Bake the broccoli for 12 to 18 minutes, stirring halfway, until bright green and lightly browned in spots, then remove from the oven and let cool slightly.
Add the rinsed chickpeas, avocado oil, 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 vinaigrette with the cooked quinoa, roasted broccoli, thinly sliced red onion, cooked chickpeas, and halved cherry tomatoes, reserving some tomatoes for topping.
Top the salad with diced avocado.
Serve with extra vinaigrette as desired.
