Roasted Broccoli & Quinoa Salad

Vegan Roasted Broccoli & Quinoa Salad is a refreshing and flavorful salad that mixes the robust taste of roasted broccoli with the nutty flavor of cooked quinoa. This salad, which is high in dietary fiber, protein, and vitamins, is ideal for a quick and simple lunch. Vitamin C & K and dietary fiber are all present in broccoli, while quinoa offers complete protein. The lemon-tahini dressing gives the salad a creamy and tangy taste that makes it a tasty and healthy choice. You can customize this Vegan Roasted Broccoli & Quinoa Salad with various items and toppings such as dried fruits, vegetables, and seeds.

Let’s prepare the salad with the items & steps (discussed below).

STATS

• Course: Main
• Cuisine: Mediterranean-inspired
• Diet: Gluten-free, Vegan, Dairy-free
• Total Time: Thirty-five minutes
• Preparation Time: Ten minutes
• Cook Time: 25 minutes
• Method: Raw and no-cooking
• Servings: 4

EQUIPMENT

• Nonstick pot
• 1 fork
• Oven
• One knife
• 2 mixing bowls
• Two spoons
• Baking tray
• Large dish

INGREDIENTS

For the Salad

• One cup of uncooked quinoa
• Large broccoli, 1 head
• 1 teaspoon of olive oil
• Salt, add to taste
• A dash of black pepper powder
• One-fourth cup of chopped red onion
• Fresh parsley, 1/4 cup
• 1/4 cup of dried raisins or cranberries
• Two tbsp of sunflower seeds

For the Dressing

• Olive oil 2 tbsp
• 1 tbsp of lemon juice
• Apple cider vinegar, one tbsp
• One teaspoon of maple syrup
• Chopped garlic cloves 1
• Salt, add to taste
• Black pepper (powder) adds to the flavor

INSTRUCTIONS

1. Wash the quinoa with normal water.
2. After that, add two cups of water with rinsed quinoa to a pot.
3. Next, lower the stovetop heat and cover the pot.
4. Simmer it for around 15 mins or until all the water is dissolved into the quinoa.
5. Use a fork to distribute the mixture and allow it to cool.
6. Next, raise the oven temperature to 200 degrees C.
7. Meanwhile, divide the broccoli into small pieces with a knife.
8. Next, add black pepper powder, olive oil, salt, and broccoli pieces to the bowl.
9. Mix all ingredients with a spoon until the seasonings combine with the broccoli.
10. Next, shift the coated florets to a baking tray.
11. Bake for about 20 to 25 minutes or until crispy and browned.
12. Meanwhile, we will prepare the dressing (salad).
13. Add maple syrup, salt, lemon juice, olive oil, apple cider vinegar, black pepper, and garlic to the bowl.
14. Next, stir all items with a spoon. Set aside the dressing.

ASSEMBLING

1. Shift cooked quinoa to a large dish.
2. Then, add roasted broccoli florets over the cooked quinoa.
3. Next, garnish it with dried raisins, red onion, sunflower seeds, and chopped parsley.
4. After that, add the vinegar and juice dressing.
5. Again, lightly mix all items with a spoon.
6. The tasty and tempting Vegan Roasted Broccoli & Quinoa Salad is ready.
7. Serve instantly or chill it in the refrigerator for about 30/40 mins.

UNIQUE SERVING SUGGESTIONS

• Serve the tasty quinoa salad with black bean or veggie burgers.
• Utilize this salad as a filling for the wraps.
• Enjoy it with colorful stuffed bell peppers or vegan sushi rolls.
• Hearty zucchini or cold cucumber soup pairs well with this salad.
• Pair this refreshing salad with crusted tofu, pan-fried tempeh skewers, or garlic knots.
• Sparkling raspberry mint refresher goes well with this salad.

TIPS

• Before cooking, we will wash the uncooked quinoa to remove chemicals.
• Use fresh and green broccoli florets.
• You can add multiple plant-based items to the salad.
• We can also include different vegetables, such as Brussels sprouts, in the salad.
• Try this salad with different sorts of vinegars.

STORAGE INFORMATION

Advance preparation:

• You can bake the broccoli florets and cook the quinoa 4-5 days before serving. However, it is preferable to add dressing and other items right before serving to prevent them from wilting.

Fridge:

• We can save the quinoa salad in a covered vessel and refrigerate it for 1/2 day. However, you can store the cooked quinoa and broccoli florets in different bowls and refrigerate them for 3/4 days.

Freezer:

• The roasted broccoli and the salad dressing are not suitable for freezing. The consistency and flavor of the broccoli salad will be mushy and bitter.

FAQs

Which type of salad dressing goes well with this quinoa salad?

• We can incorporate many light and low-point dressings into the salad. For example, you can use a simple olive oil and lemon juice dressing, lemon-tahini, maple-mustard, or balsamic vinaigrette.

Can we add protein (plant-based) to the roasted broccoli salad?

• Yes, you can use tofu, tempeh, chickpeas (boiled), or edamame to make this salad more nutritious and tasty.

NUTRITIONAL INFORMATION/SERVING

Total Calories 305 kcal
Carbohydrates 35 g
Protein 9 g
Dietary Fiber 6 g
Total Fat 15 g
Sugar 5 g
Sodium 120 mg