Roasted Broccoli Quinoa Salad
Fluffy quinoa tossed with crispy roasted broccoli, shallots, parsley, and slivered almonds in a lemon-Dijon dressing. Ready in 30 minutes.
Ingredients
- 1 cup dry quinoa
- 5 cups broccoli florets cut into bite-sized pieces
- olive oil for drizzling
- 1 large shallot thinly sliced
- 1/2 cup parsley finely chopped
- 1/2 cup slivered almonds
- 1/4 cup olive oil
- Juice of 1 lemon 2 to 3 tablespoons
- Zest of 1 lemon optional
- 1 teaspoon dijon mustard
- 1 clove garlic crushed
- 1/2 teaspoon kosher salt
- Black pepper to taste
Instructions
Preheat oven and dish:
Heat oven to 425°F (220°C). Grease or line a baking dish.Cook and fluff quinoa:
Wash the quinoa, then place in a pot with 1 ½ cups water. Bring to a boil over high heat, cover, and cook per package directions. Fluff and let cool.Roast broccoli and shallots:
Put broccoli and shallots in the baking dish; season with salt, pepper, and a drizzle of olive oil. Toss to coat. Roast on the top rack for 18–20 minutes, until edges are slightly crispy.Make lemon-mustard dressing:
During roasting, combine oil, lemon juice, zest, mustard, garlic, salt, and pepper in a small jar. Shake well until emulsified. Set aside.Combine quinoa with vegetables:
In a large bowl, mix cooked quinoa with roasted vegetables, parsley, and almonds. Add dressing and toss to combine. Adjust salt and pepper if needed.Serve or refrigerate leftovers:
Serve right away or refrigerate. Leftovers keep in the fridge for up to 5 days.