Broccoli Quinoa Salad
A wholesome satisfying salad with roasted broccoli and chickpeas and toasted quinoa.
Serving Size 6
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.
