Details
RECIPE RATING
Broccoli Quinoa Salad
Looking for a meal that is both healthy and flavorful? Try our Broccoli Quinoa Salad recipe for a tasty and nutritious dish. Whether you need a quick lunch or a delicious side for dinner, this salad is packed with wholesome ingredients and vibrant flavors that are sure to satisfy. Give it a try and discover a new favorite meal option that is both tasty and good for you!
Course
Appetizer, Salad, Side Dish
CUISINE
American
Estimated Time
50 Minutes
Course
Appetizer, Salad, Side Dish
CUISINE
American
Estimated Time
50 Minutes
INSTRUCTIONS
- Preheat the oven to 425 F°. Line a baking sheet with foil.
- Cook quinoa according to package directions, then set aside.
- 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.
- 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.
- When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain.
- 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!
Equipment
- Oven
- Baking Sheet
- Small Bowl or Cup
- Food Processor/ Blender
- Large Bowl
Ingredients
- 33.5 oz Hanover Foods Frozen Broccoli
- ¼ cup Olive Oil (not used on same step)
- 1 cup Uncooked Quinoa
- 1 tbsp Olive Oil (not used on same step)
- 2 tbsp Dijon Mustard
- 3 tbsp Honey
- 1/2 Lemon ( just the juice)
- 1 Clove of Garlic (finely chopped)
- Chopped Walnuts or Almonds (optional)
- Pinch of Salt
- Pinch of Pepper