Roasted Broccoli 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 roasting broccoli
- 1 15 oz. can chickpeas, rinsed
- 1 tsp avocado oil, 1/4 tsp each kosher salt, pepper, garlic powder, paprika for cooking 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 each kosher salt, pepper, garlic powder
- 2 tbsp each finely chopped fresh dill and parsley
Preparation
Whisk together all ingredients for the Creamy Herb Vinaigrette thoroughly.
Preheat oven to 375 degrees F (convection or fan).
Cook quinoa according to package directions, let it cool, then mix in the juice of 1/2 lemon.
Cut broccoli florets into similar small sizes, arrange on a baking tray lined with parchment paper, sprinkle with oil and salt, toss, and bake for 12 to 18 minutes, stirring halfway, until bright green and lightly browned in spots, then remove and let cool somewhat.
Add chickpeas, 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, chickpeas, and halved cherry tomatoes, reserving some tomatoes to add on top.
Top with diced avocado and serve with extra dressing as desired.
