Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

  • INGREDIENTS
  • 1 bag of Hanover Foods Frozen Broccoli
  • 1 cup of uncooked quinoa
  • ¼ cup + 1 Tbsp. of olive oil, divided
  • 1-2 Tbsp. Dijon mustard
  • 2-3 Tbsp. of honey
  • juice of ½ a lemon
  • 1 clove of garlic, minced or grated
  • 2 handfuls of chopped walnuts or almonds (optional)
  • salt and pepper
  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  2. Cook quinoa according to package directions, then set aside.
  3. Thaw than toss broccoli florets in 1 Tbsp. of olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.
  4.  Combine Dijon, honey/maple syrup, lemon, garlic, and remaining ¼ cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
  5. When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain.
  6. In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold!
Category

Lunch & Dinner, Side Dishes