Roasted Broccoli Quinoa Salad Healthy and Filling Dish

Looking for a healthy and filling dish? This Roasted Broccoli Quinoa Salad is just the answer! Packed with nutrients and flavor, it’s easy to make and great for any meal. You’ll love how roasted broccoli, fresh tomatoes, and crunchy almonds combine for a tasty bite. Whether you’re meal prepping or entertaining, this salad offers delicious versatility. Let’s dive into the ingredients and create a dish you’ll want to make again and again!

Ingredients

Main Ingredients

– 1 cup quinoa, thoroughly rinsed

– 2 cups water or vegetable broth

– 1 large head of broccoli, trimmed and cut into bite-sized florets

– 1/2 cup cherry tomatoes, halved

– 1/4 cup red onion, finely diced

– 1/4 cup feta cheese, crumbled (optional)

– 1/4 cup almonds, roughly chopped

Seasoning and Dressing

– 3 tablespoons extra virgin olive oil

– 1 teaspoon garlic powder

– 1/2 teaspoon fine sea salt

– 1/4 teaspoon freshly ground black pepper

– 2 tablespoons freshly squeezed lemon juice

Garnish

– A handful of fresh parsley, chopped, for garnish

In this roasted broccoli quinoa salad, each ingredient adds flavor and nutrition. Quinoa is a great source of protein and fiber. It also cooks quickly, making it ideal for busy cooks. Broccoli brings vitamins and minerals, plus it tastes great when roasted.

Cherry tomatoes add a sweet burst, while red onion gives a nice crunch. Feta cheese adds creaminess, but you can skip it for a vegan dish. Almonds provide a nutty flavor and a satisfying crunch.

For seasoning, I like using olive oil and lemon juice. Olive oil gives richness, while lemon juice brightens the dish. Garlic powder, salt, and pepper enhance the overall taste.

Finally, parsley adds color and freshness. This salad is not only healthy but also filling, making it perfect for lunch or dinner. You can find the Full Recipe for step-by-step guidance and more tips.

Step-by-Step Instructions

Preparing the Quinoa

– Rinse 1 cup quinoa under cold water. This helps remove the bitter taste.

– Combine the rinsed quinoa with 2 cups water or vegetable broth in a medium pot.

– Bring the mixture to a boil over medium-high heat.

– Once boiling, reduce the heat to low and cover the pot.

– Let it simmer for 15 minutes. The quinoa will absorb all the liquid and become fluffy.

– After cooking, remove it from the heat and let it sit, covered, for 5 minutes.

– Fluff the quinoa gently with a fork. This step makes it light and airy.

Roasting the Broccoli

– Preheat your oven to 425°F (220°C). This high heat helps get nice char marks.

– Trim and cut 1 large head of broccoli into bite-sized florets.

– Spread the florets on a baking sheet.

– Drizzle 2 tablespoons of olive oil over the broccoli.

– Sprinkle 1 teaspoon garlic powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper on top.

– Toss the florets with your hands to coat them evenly.

– Roast the broccoli for 15-20 minutes. Stir halfway through to ensure even roasting.

– The broccoli should be tender and slightly browned when done.

Combining Ingredients

– In a large bowl, mix the cooked quinoa and roasted broccoli.

– Add in 1/2 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup feta cheese if you like.

– Toss in 1/4 cup roughly chopped almonds for some crunch.

– Drizzle 1 tablespoon of olive oil and 2 tablespoons of lemon juice over the salad.

– Gently toss everything together. Make sure all the ingredients are well mixed.

– Taste the salad and adjust the seasoning. You might want more salt or lemon juice.

– You can serve this salad warm or at room temperature. Enjoy your Roasted Broccoli Quinoa Salad! Check out the Full Recipe for more details.

Tips & Tricks

Cooking Tips

To make the best roasted broccoli quinoa salad, keep these tips in mind:

– Rinse quinoa: Always rinse quinoa before cooking. This step removes any bitter taste.

– Adjust roasting time: Change the roasting time if you prefer your broccoli softer or crispier.

Serving Suggestions

When you’re ready to serve, try these ideas:

– Serve warm or at room temperature: This salad tastes great either way.

– Use a clear glass bowl: Presenting it in a glass bowl shows off its vibrant colors.

Flavor Enhancements

Want to make your salad even better? Here are some suggestions:

– Add more lemon juice: This brings a bright flavor that lifts the dish.

– Incorporate herbs or spices: Fresh herbs like basil or dill add a new twist. You can also use spices like cumin or smoked paprika for extra zest.

These tips and tricks will help you create a delicious, healthy meal with ease. For the complete recipe, check out the [Full Recipe].

Variations

Ingredient Substitutions

You can change up the nuts in this salad. Try using walnuts or pecans instead of almonds. Both options add a nice crunch. If you want to skip cheese, use goat cheese or leave it out for a vegan dish. This keeps the salad light but still tasty.

Additional Mix-ins

Want to make your salad heartier? Add cooked beans like chickpeas or black beans for extra protein. You can also throw in roasted bell peppers or zucchini. These veggies add color and flavor. Mixing in different ingredients makes each bite exciting.

Dressing Alternatives

For a new twist, use balsamic vinaigrette instead of olive oil and lemon juice. This gives your salad a sweet and tangy taste. If you like creamy dressings, try tahini. It adds a rich flavor that pairs well with the roasted broccoli.

For the full recipe, check out the instructions above and enjoy your cooking adventure!

Storage Info

Refrigeration

Store your roasted broccoli quinoa salad in an airtight container in the fridge. It keeps well for up to 4 days. This helps maintain its fresh taste and texture. When you’re ready to enjoy it again, just open the container and dig in!

Freezing

If you want to save some for later, freeze portions in airtight bags. Make sure to remove as much air as possible to prevent freezer burn. When you are ready to eat, simply thaw it in the fridge overnight. This way, your salad stays tasty and ready when you are.

Best Practices

To keep your salad at its best, keep the dressing separate until you are ready to serve. This will help maintain the crunch of the veggies. When it’s time to eat, gently reheat the quinoa and broccoli before mixing. This way, you’ll have a warm, satisfying dish that tastes just as good as when you first made it.

FAQs

How do I make roasted broccoli quinoa salad vegan?

To make this salad vegan, simply omit the feta cheese. Instead, choose a plant-based dressing. You can use tahini, balsamic vinaigrette, or lemon juice mixed with olive oil. These options add great flavor while keeping it vegan.

Can I prepare the salad ahead of time?

Yes, you can prepare the salad a day ahead. Just keep the dressing separate until you’re ready to serve. This keeps the salad fresh and crunchy. When you are ready to eat, mix in the dressing for the best taste.

What can I serve with roasted broccoli quinoa salad?

This salad pairs well with grilled chicken or salmon. Adding protein completes the meal and makes it more filling. You could also serve it with a side of roasted sweet potatoes or a light soup for a hearty dinner.

This blog post covered how to make a tasty roasted broccoli quinoa salad. You learned about key ingredients, simple steps, and helpful tips. I provided ideas for variations and storage, too.

In closing, this salad is not just healthy; it’s fun to make. You can enjoy it fresh or as leftovers. Experiment with different flavors to suit your taste. Try it out and make it your own!

Roasted Broccoli Quinoa Salad

Looking for a nutritious and delicious dish? Try this Roasted Broccoli Quinoa Salad packed with flavor and vibrant colors! Made with fluffy quinoa, roasted broccoli, cherry tomatoes, and optional feta, it's a wholesome meal that’s easy to prepare. Perfect for lunch or as a side dish, this salad brings a fresh twist to your table. Click through for the full recipe and impress your family and friends with this healthy delight!

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Ingredients

  

1 cup quinoa, thoroughly rinsed

2 cups water or vegetable broth

1 large head of broccoli, trimmed and cut into bite-sized florets

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/4 cup feta cheese, crumbled (optional)

1/4 cup almonds, roughly chopped

2 tablespoons freshly squeezed lemon juice

A handful of fresh parsley, chopped, for garnish

Instructions

 

Preheat your oven to 425°F (220°C) to prepare for roasting the broccoli.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and allow it to simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. After cooking, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa gently with a fork.

While the quinoa is cooking, prepare the broccoli. Spread the florets evenly on a baking sheet. Drizzle 2 tablespoons of olive oil over them, then sprinkle the garlic powder, salt, and black pepper on top. Toss the florets with your hands or a spatula to ensure they are evenly coated in the seasoning.

Roast the broccoli in the preheated oven for 15-20 minutes, or until it is tender and has developed a slightly charred appearance, stirring the broccoli halfway through to promote even roasting.

In a large mixing bowl, combine the prepared quinoa, roasted broccoli, halved cherry tomatoes, finely diced red onion, feta cheese (if using), and chopped almonds.

Drizzle the remaining 1 tablespoon of olive oil and the freshly squeezed lemon juice over the salad. Gently toss all the ingredients together, ensuring that everything is well mixed.

Taste the salad and adjust the seasoning as desired, adding more salt, pepper, or lemon juice if needed.

You can serve the salad warm or at room temperature. Garnish each serving with a sprinkle of freshly chopped parsley for a pop of color and added freshness.

Vorbereitungszeit: 15 Minuten | Gesamtzeit: 40 Minuten | Portionen: 4

- Präsentationstipps: Present the salad in a large, clear glass bowl to highlight the vibrant colors of the ingredients. For a beautiful finish, garnish each individual serving with a sprinkle of parsley, adding a fresh touch that invites enjoyment.