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Roasted Broccoli Quinoa Salad with Lemon Dressing

This roasted broccoli quinoa salad is satisfying and nutritious with delicious flavor and crunchy textures. The combination of fluffy quinoa and toasted quinoa brings a contrast in texture along with a good source of protein to this wholesome, easy quinoa salad.  

A salad with broccoli, quinoa, chickpeas, slivered almonds, and feta cheese in a bowl with a wooden spoon beside.
A salad with broccoli, quinoa, chickpeas, slivered almonds, and feta cheese in a bowl.

This easy quinoa broccoli salad has become my new favorite salad. Toasting quinoa brings out its nutty flavor and gives it a crunchy texture making it a great addition to salad.

You’ll also get your greens from savory roasted broccoli and zingy tangy flavor from the lemon basil vinaigrette and crumbled feta cheese.

This salad lasts a few days in the fridge making it a great meal prep recipe. 

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

ingredients for broccoli quinoa salad labeled broccoli, lemon basil vinaigrette, slivered almonds, cooked quinoa, chickpeas, feta cheese, and toasted quinoa.
  • broccoli: about 3 cups of broccoli florets, cut into small pieces.
  • chickpeas: you can use canned chickpeas or cooked that you’ve cooked from scratch. You’ll need 1 1/2 cups of chickpeas which is about how much you’ll get from a 15 oz can.
  • quinoa: you’ll need 2 1/2 cups total of cooked white quinoa for the salad. 1 cup will get toasted into a crispy crunchy topping and then the other 1 1/2 cups is for the salad. 1 cup of dry quinoa makes about 3 cups of cooked quinoa.
  • slivered almonds: for added crunch.
  • feta cheese: for a tangy flavor. The Just Like Feta block by Violife is a good vegan option.
  • lemon dressing: this is a very simple lemon vinaigrette made with extra-virgin olive oil, lemon juice, Dijon mustard, and dried basil.

Substitutions

  • chickpeas: try navy beans instead.
  • lemon dressing: use your favorite salad dressing.
  • almonds: try cashews, hemp seeds, sunflower seeds, or pumpkin seeds instead.
Illustration of a yellow bowl.

Benefits of quinoa

Quinoa is a plant-based protein, making it a great option for those following a vegan, vegetarian, or plant-based diet. Quinoa is also a complete protein and contains all 9 essential amino acids that our bodies can’t make.

Separated ingredients like broccoli, quinoa, toasted quinoa, chickpeas, slivered almonds, and feta cheese in a bowl.

Instructions

Prep Tips

Make sure to rinse the quinoa. Use a fine-mesh sieve so the quinoa doesn’t slip through the holes and run cold water over for a minute, agitating the quinoa by hand or with a spoon.

Quinoa is rinsed in a sink in a fine mesh sieve.
Broth is poured on quinoa in a pressure cooker pot.

Cook the quinoa

The easiest way to cook quinoa is in a pressure cooker. 

  1. Add the rinsed uncooked quinoa to the Instant Pot along with water or broth.
  2. Cook on high pressure for 1 minute and allow for a natural pressure release for 5 minutes before performing a quick pressure release.
  3. Fluff with a fork and allow to cool.
Quinoa is spread out on a baking sheet.
Spices are sprinkled onto toasted quinoa on a baking sheet.

Toast the quinoa

  1. Place the cooled quinoa on a baking sheet, add a drizzle of olive oil and a sprinkle of salt. mix well.
  2. Spread it into a single layer.
  3. Bake for 10 minutes or so and then stir and add any optional seasoning
  4. Return to the oven for 2-3 minutes.
  5. Remove from the oven and allow to cool.
Broccoli and chickpeas on a sheet pan.
Lemon dressing in a jar held over a bowl.

Roast the broccoli and chickpeas

  1. Add the broccoli and the chickpeas to a baking sheet.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast at 400°F (200°C) for 15 minutes.
  4. Allow to cool.

Make the dressing

  1. Combine all of the dressing ingredients in a small jar.
  2. Season with salt and black pepper.
  3. Add the lid and shake well.

Assemble the salad

Pouring chickpeas from a sheet pan to a bowl.
Quinoa is tossed into a bowl with broccoli and chickpeas.

Add all of the salad ingredients to a large mixing bowl.

Toasted quinoa is tossed into a bowl with quinoa, broccoli and chickpeas.
Feta cheese is added to a bowl with quinoa, broccoli and chickpeas.

Drizzle with some dressing and mix well. I use tongs to mix.

Lemon dressing is poured on top of broccoli, chickpeas, quinoa, feta cheese, and slivered almonds in a bowl.
Tongs are used to combine broccoli, quinoa, chickpeas, slivered almonds, and feta cheese in a bowl.

Serve with extra dressing on the side.

A salad with broccoli, quinoa, chickpeas, slivered almonds, and feta cheese in a bowl with a wooden spoon beside.

Tips for making quinoa salad with broccoli

  • Always rinse quinoa before cooking it to remove the natural coating (saponin) which can give a bitter taste.
  • When toasting the quinoa, watch carefully to avoid burning it.
  • Customize this salad with your favorite ingredients. Add fresh herbs or different vegetables. Add some heat by adding roasted jalapeños.

What to serve with broccoli quinoa salad

To serve this salad as a side dish, pair it with a chickpea burger, Beyond Beef meatballs, or a Greek Halloumi wrap. Try apple Dijon dressing instead.

Storage

Store the leftover salad in the fridge in an airtight container for about 3 days.

If you’re storing the items separately for meal prep, the roasted broccoli and chickpeas last for 3-4 days in the fridge. The cooked quinoa will last about 4-5 days in the fridge. The toasted quinoa lasts about 5-6 days in the fridge. The salad dressing will last about a week in the fridge.

A salad with broccoli, quinoa, chickpeas, slivered almonds, and feta cheese in a bowl.

FAQ

Do I have to roast the broccoli?

No, try using fresh broccoli instead for more crunch.

A salad with broccoli, quinoa, chickpeas, slivered almonds, and feta cheese in a bowl with a wooden spoon beside.

Broccoli Quinoa Salad

A wholesome satisfying salad with roasted broccoli and chickpeas and toasted quinoa.
Servings 6
Jacqueline
special diet
A brown circle with the letters p and b to signify plant-based.
An orange circle with the letters s and f to signify soy-free.
A green circle with the letters v and v to signify vegetarian.
prep time20 minutes
cook time30 minutes
total time50 minutes

Ingredients  

Quinoa

  • 1 cup dry quinoa
  • 1 1/2 cups vegetable broth - or water

Roasted Broccoli and Chickpeas

  • 3 cups broccoli - bite-sized pieces
  • 1 1/2 cups chickpeas
  • 1 teaspoon olive oil
  • salt and pepper - to taste

Toasted Quinoa

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon za’atar seasoning

Salad

  • 1 1/2 cup cooked quinoa
  • 1/2 cup silvered almonds
  • 1/4 cup feta cheese - crumbled

Dressing

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried basil
  • salt and pepper

Instructions 

For the quinoa

  • Add the quinoa and water to the inner pot of the Instant Pot.
  • Set on high pressure for 1 minute.
  • Allow natural pressure release for 5 minutes and then perform a quick pressure release.
  • Fluff with a fork and allow to cool

For the broccoli and chickpeas

  • Preheat oven to 400℉ (200℃).
  • Combine the broccoli and chickpeas on a sheet pan.
  • Drizzle with olive oil and season with salt and pepper.
  • Roast for 15 minutes. Allow to cool.

For the toasted quinoa

  • Add the quinoa to a baking pan.
  • Drizzle with olive oil and season with salt. Mix well and spread the quinoa out on the baking sheet.
  • Bake for 8-10 minutes, until toasty. Add seasoning if using, and return to the oven for 2-3 minutes. Watch the quinoa carefully.

For the salad dressing

  • Add all dressing ingredients to a jar, add a lid, and shake to combine.

For the salad

  • Add the roasted broccoli and chickpeas, quinoa and toasted quinoa, slivered almonds, and feta cheese to a large bowl.
  • Drizzle with half of the dressing and toss to coat.
  • Add more dressing as needed or serve with the extra dressing.

Video

Notes

Always rinse quinoa before cooking it to remove the natural coating (saponin) which can give a bitter taste.
Store the leftover salad in the fridge in an airtight container for about 3 days.
If you’re storing the items separately for meal prep, the roasted broccoli and chickpeas last for 3-4 days in the fridge. The cooked quinoa will last about 4-5 days in the fridge. The toasted quinoa lasts about 5-6 days in the fridge. The salad dressing will last about a week in the fridge.

Nutrition

Calories: 314kcal | Carbohydrates: 34g | Protein: 11g | Fat: 16g | Cholesterol: 6mg | Sodium: 149mg | Potassium: 352mg | Fiber: 6g | Sugar: 4g | Vitamin A: 333IU | Vitamin B12: 0.1µg | Vitamin C: 43mg | Calcium: 104mg | Iron: 2mg
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Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

A salad with broccoli, quinoa, chickpeas, slivered almonds, and feta cheese in a bowl with the title Roasted Broccoli Quinoa Salad.

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