Roasted Broccoli Quinoa Salad Recipes

This serving of mixed greens is pressed with numerous such countless solid nourishments and given that it includes a large number of my #1 nourishments, I realized I planned to begin to look all starry eyed at it. You can never turn out badly with cooked veggies and I love the way that the kale is simmered as well and gets a little crunchy, making it like having kale contributes to your serving of mixed greens.

It tastes superb warm, just in the wake of blending the warm broiled veggies in with the quinoa, yet it additionally stores well in the refrigerator and tastes extraordinary virus also. I made one cluster, had it for supper one evening, and afterward had it for lunch and snacks a few days straight.

Roasted Broccoli Quinoa Salad Recipes

Recipe by Cecily CarolineCourse: Dinner
Servings

5

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

324

kcal

A Tasted cooked broccoli quinoa plate of mixed greens with simmered yams, kale, and a tasty lemon dressing. Extraordinary as a without gluten vegan primary!

Ingredients

  • 2 cups water (or veggie broth)

  • salt and ground pepper, to taste

  • 1/2 Tablespoon apple cider vinegar

  • olive oil, as needed

  • 1 can (15 oz) chickpeas

  • 1 bunch laccinto kale, roughly chopped

  • 1/3 cup fresh parsley

  • crushed red pepper, to taste (optional)

  • juice from one lemon

  • 1 sweet potato, chopped into ¼ – ½ inch chunks

  • 3 Tablespoons feta cheese

  • ½ pound broccoli, cut into florets

  • 3 Tablespoons olive oil

  • 1 cup dry quinoa

  • 2 teaspoons maple syrup

Directions

  • Preheat oven to 425ºF.
  • Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
  • Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
  • Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. Roast veggies at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Add a bit more oil, salt and pepper, if needed and toss. Roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
  • Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
  • Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
  • In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture. Taste and season with more salt and pepper before serving, if needed.
  • Store any leftovers in the fridge for 4-5 days. As the salad sits it tends to soak up the dressing and become dry. If needed, add an extra splash of lemon to brighten it back up before serving.

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