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.
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.
Substitutions
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.
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.
Cook the quinoa
The easiest way to cook quinoa is in a pressure cooker.
- Add the rinsed uncooked quinoa to the Instant Pot along with water or broth.
- Cook on high pressure for 1 minute and allow for a natural pressure release for 5 minutes before performing a quick pressure release.
- Fluff with a fork and allow to cool.
Toast the quinoa
- Place the cooled quinoa on a baking sheet, add a drizzle of olive oil and a sprinkle of salt. mix well.
- Spread it into a single layer.
- Bake for 10 minutes or so and then stir and add any optional seasoning
- Return to the oven for 2-3 minutes.
- Remove from the oven and allow to cool.
Roast the broccoli and chickpeas
- Add the broccoli and the chickpeas to a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast at 400°F (200°C) for 15 minutes.
- Allow to cool.
Make the dressing
- Combine all of the dressing ingredients in a small jar.
- Season with salt and black pepper.
- Add the lid and shake well.
Assemble the salad
Add all of the salad ingredients to a large mixing bowl.
Drizzle with some dressing and mix well. I use tongs to mix.
Serve with extra dressing on the side.
Tips for making quinoa salad with broccoli
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.
FAQ
No, try using fresh broccoli instead for more crunch.
Broccoli Quinoa Salad
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
Nutrition
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