A little bit of preparation for Roasted Broccoli Quinoa Salad before you start. You will need a large bowl and an assortment of vegetables. Such as red onion, bell pepper, red potatoes, and other green veggies.
The broccoli will be cut into florets. And each floret will then be washed separately and placed in a large bowl. Each floret is tossed with olive oil and lemon juice to retain the natural color of the broccoli.
Next, put a handful of the florets in a food processor and one tablespoon of olive oil and pulse until the florets are finely chopped. Once the florets are chopped, add the broccoli into the processor. And then pulse until the broccoli has been completely broken down.
Now, pour in the olive oil and mix thoroughly. Next, season the broccoli with Cayenne pepper, cumin, and garlic powder. And add drizzle with additional olive oil, lemon juice, and fresh parsley.
Read also Quinoa Salad.
Roasted broccoli is often very difficult to cook at home. Most people simply add some butter or a tablespoon of olive oil to make the broccoli seem ready to be served. This does not give the broccoli the same flavor that it should have.
Roasting a variety of different vegetables at different temperatures gives the broccoli a unique flavor. Roasted broccoli has long been a staple for people looking for a healthy meal that tastes delicious and has very little health risks involved.
Roasted Broccoli Quinoa Salad | Healthy RecipeCourse: LunchCuisine: AmericanDifficulty: Easy
The Roasted Broccoli Quinoa Salad is a fun twist on the typical salad. Instead of the standard cucumber and romaine lettuce, you get a mix of broccoli, quinoa, and a spicy vinaigrette containing Cayenne pepper, cumin, and garlic powder.
1 cup dry quinoa
Crushed red pepper, to taste (optional)
Salt and ground pepper, to taste
3 Tablespoons olive oil
2 teaspoons maple syrup
1/2 Tablespoon apple cider vinegar
Juice from one lemon
3 Tablespoons feta cheese
2 cups water (or veggie broth)
1/3 cup fresh parsley
Olive oil, as needed
1 bunch laccinto kale, roughly chopped
1 can (15 oz) chickpeas
1 sweet potato, chopped into ¼ – ½ inch chunks
½ pound broccoli, cut into florets
- 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.
However, when you add several different vegetables and spices to this healthy treat, you can create dishes that taste incredible! Roasted broccoli is also a great way to lose weight. It’s because of all of the fiber and vitamins in this simple snack.
With quinoa and many other grains full of antioxidants, you are getting everything you need in one package. Roasted broccoli is simply one of the best ways to enjoy fresh vegetables while keeping your diet healthy and good eating. Reference eatingbirdfood.