Do you have any recipe staples?
Like ones that, if you show up to a party without it, then you’ll definitely hear about it? Ones that are your absolute go-to when you need a recipe you know you can count on?
Here at home, Mark and I freakin’ love my Thai Peanut Burrito Bowls. The dressing is nearly drinkable. Just a few months ago, we were having this quick and easy dinner at least twice a week. We made it for his family, I made it for my parents – it’s seriously so much yum.
And I can’t go to a party without bringing brownies from Sally at Sally’s Baking Addiction. I make the recipe from her first cookbook for my brother’s graduation party and everyone flipped. Like, absolutely nuts. Now it’s a constant request whenever I’m invited pretty much anywhere.
And when I go to my parents’ house, there’s one dish I will always ask for: Cookie and Kate’s Quinoa Broccoli Slaw. It’s a crowd-pleaser for everyone – my not-so-keen-on-quinoa brother even loves it! We’ve made large batches for parties, smaller batches for holidays with the fam, and giant batches for…well, me to take back to my apartment ?
And because I’m me and I can’t leave a recipe alone, I’ve made some changes that make an already great recipe…even greater. My version is so quick and easy, and it’s a 30-minute meal that’ll leave you totally satisfied…with leftovers to spare for tomorrow’s work lunch! It’s one of those throw-everything-into-a-bowl-and-call-it-one-of-the-most-delicious-meals-you’ve-ever-had type of dishes, so it’s simple enough to have in your back pocket for any busy weeknight. Man, oh man. I have seriously found my new favorite everything in this Roasted Broccoli Quinoa Salad!
Let me start out by saying that this recipe is the real freakin’ deal. Simple, whole food ingredients. No fuss. Total and complete flavor euphoria.
Yes. Euphoria. I totally went there. ?
It all starts off with the roasted broccoli. In my opinion, roasting is the best possible way you could treat a veggie, and roasted broccoli is pretty much the king of the whole veg-roasting business. Mark and I roast broccoli pretty much on the daily (is anyone saying that anymore?), so I never ever pass up an opportunity to toss some in the oven!
Question. Is quinoa still “cool”? Or am I like, a year late to this whole quinoa craze? I haven’t been a fan for so long, but I’ve slowly come around to sorta totally love this pseudo-grain (this dreamy recipe made me a total believer of the power of quinoa). You can use whichever kind you like – we even use red quinoa around Christmas time to have that whole groovy red and green thing goin’ on. So so cute.
And the dressing. Woahh woahh woahhhh it’s magic. Honey mustard has been a favorite of mine since I was wee, so it was super fun crafting my own homemade version! A simple mixture of dijon mustard, honey (or maple syrup for vegans!), olive oil, garlic, and lemon make an oh-so crave-able dressing that you’re pretty much going to want to swim in. Tangy-sweet perfection. ❤️
And the best part? This salad is still pretty much my favorite thing ever whether it’s warm, at room temperature, or straight from the fridge. Perfect for any time you want need to get your Roasted Broccoli Quinoa Salad on ?
Ever single time I’ve walked past the fridge today, I’ve gobbled up a small spoonful of this stuff. #CantStopWontStop
Toss it over lettuce, serve it as a side, or dish it out all on its own, this Roasted Broccoli Quinoa Salad is definitely becoming your new recipe staple.
PrintRoasted Broccoli Quinoa Salad with Honey Mustard Dressing
- Yield: 3-6 servings
Ingredients
- 1 cup uncooked quinoa
- 1 large (or two small) head of broccoli, florets removed and chopped to a uniform size
- 1/4 cup + 1 Tbsp. olive oil, divided
- 1–2 Tbsp. dijon mustard*
- 2–3 Tbsp. honey (or maple syrup for vegans)**
- juice of 1/2 lemon
- 1 clove garlic, minced or grated
- 2 handfuls chopped walnuts or almonds (optional)
- salt+pepper
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Cook quinoa according to package directions, then set aside.
- Toss broccoli florets in 1 Tbsp. olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.
- Meanwhile, make the dressing. Combine dijon, honey/maple syrup, lemon, garlic, and remaining 1/4 cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
- When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain (see photos).
- In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top***, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold! (Seriously, it’s delicious all three ways).
Notes
*I used 2 Tbsp. because I love the tanginess that the dijon brings this salad. Mark thought it was a little strong. If you’re especially sensitive to mustardy flavors, start with 1 Tbsp., taste, and increase if necessary.
**Just like the mustard, start out with 2 Tbsp. honey, and then taste and increase if desired!
***If you’d like to serve this salad with additional dressing on the side, you could absolutely double the recipe.
This recipe was slightly adapted from the wonderful Kathryne at Cookie and Kate!
That’s a perfect meal! (Quinoa is always cool!)
And love honey mustard so that dressing just sounds superb!!
Thank you so much, Rebecca! It’s the honey mustard that really makes it!
Stevia in place of honey would be fine?
Sure! I’d just make sure you enjoy the flavor of stevia :)
I don’t like dijon, what can I use in it’s place?
Hmm…yellow mustard? Or hummus if you’re not a mustard fan overall!
That looks so good !
Thank you, Nina! I actually just had it for dinner, but I’m still craving more ;)
I love roasted broccoli. It’s my favourite way to cook it and it always tastes amazing!! I also love a good quinoa salad – and that dressing!!
I do, too!! Seriously, roasted broccoli is one of our favorite movie-watching snacks! We’ll get out a bunch of dips and just go to town :)
This sounds awesome!! Sounds super simple, and easy to add protein too which I love. Also checking out this peanut burrito bowl because all those words are like the key to my heart.
Thanks, Beverley! You’re totally right – you can add pretty much any protein you like to this! I’m going to add roasted chickpeas the next time I make it :) And DEFINITELY check out those Peanut Burrito Bowls – seriously one of our favorites :)
Can you use this for meal prep? Would I just put the dressing on before I eat it or will it be ok to put it on and let it sit?
I’d dress it before, and make a little extra for serving later!
These “throw-everything-in-a-bowl-and-top-it-off-with-sauce” is my favorite way to eat lunch and dinner! I love that you made honey mustard dressing, that’s my absolute fav!
Same here! And honey mustard is my favorite, too! :)
Whhhhhaat! I love easy recipes like this, that are also mind-blowingly delicious. YUM. Pinned it!
Thanks so much, Jess! I love ’em, too :)
I’ve been ALL about veggie bowls lately so I’m totally loving this up this right now! Roasted broccoli is one of my favorite things under the sun and with that honey mustard dressing— you must have been reading my mind :)
SAME, Liz! We lovelovelove roasted broccoli in our house – and the honey mustard dressing totally makes it!
This looks so, so good! Broccoli is the best and I’m always looking for new ways to eat it. Thanks for the idea!
Thank you, Gretchen!! :) Let me know if you give it a try!
HONEY MUSTARD DRESSING!? Sounds like perfection. And I love that you pulsed the broccoli for the salad. Definitely need to try this!
YES – I love the honey mustard dressing! Thanks so much, Christina! Let me know if you give it a try!!
Yum!! I always get stuck thinking of a grain and a veggie to serve with protein. This is PERFECT!!!!
Totally agree! You can pretty much serve this with whatever protein you fancy – and the best part is that it’s delicious warm, at room temp, or straight from the fridge. :)
Um hello come to momma. Is this dessert? Cause I might eat it for dessert. Just sayin’ that dressing looks sooooooo amaze! Love this combo!
hahaha it’s so funny you say that, Chrissa. I may or may not have snuck a few bites of this after dinner one night ;)
This looks so simple & delicious! I’m always looking for different ways to use Quinoa!
Thank you so much, Kellen! Quinoa is just so versatile!
Ok I just found your blog and I feel like you are inside my head. For real. I’m obsessed with roasted veggies and I literally thought last night (as I was eating balsamic roasted broccoli & sweet potatoes) “there’s no better roasted veggie than broccoli.” I’m also obsessed with honey mustard and have yet to find the perfect recipe for the perfect sauce. I will definitely be trying this…and many of your other recipes. YUM.
hahaha your comment totally made my night. “Balsamic roasted broccoli & sweet potatoes” <-- you literally just mentioned 3 of my top 5 favorite foods. You mustmustmust try this recipe if you're a honey mustard-lover! I seriously can't get enough!
This looks delicious and easy to make!
It’s one of my all-time favorite recipes, Emy! So so good :)
I found this recipe on Pinterest the other day and making this tonight. Really excited. Hopefully, I don’t mess this up. Also, I love your website! Your recipes are giving me more options for my vegetarian diet.
I’m so glad to hear it! It’s seriously one of my top 5 favorite recipes on the blog :) Be sure to let me know what you think!
And thank you for your sweet words about my blog :) That’s what I’m here for!
I can’t wait to try this! I’m planning to make a big batch for lunches during the week, would you suggest pouring the dressing on right away and popping it in the fridge or keeping it seperate to pour on as you serve?
Woo hoo! Jen, you’re going to LOVE it. It’s one of my all-time favorite recipes!
Good question about the dressing…it’s up to you. The quinoa definitely soaks up the dressing as it sits in the fridge, so if you pour it all on at first, you could double the dressing recipe so you have some extra if you want it. Even if you don’t use all of the extra dressing throughout the week, it’s absolutely delicious on pretty much everything. I have no doubt in my mind that you’ll use it up :)
Let me know what you think of it!
Thanks for the response! I did make a double batch of dressing, poured some on right away and some to keep to pour on if needed but it was good without the extra too! To make it a meal, I threw a couple boiled eggs and an avacado on top and had a delicious week of lunches! Thanks again, it was amazing!
That sounds delicious, Jen! I’m so happy it was a hit! :)
This is one of my FAVORITE recipes! If I don’t know what to make for dinner, I love having this puppy up-my-sleeve. It’s so delish!
I modified the recipe too (since I can’t leave well enough alone) ☺️ and add sauted onions; chopped, toasted walnuts; and dried cranberries. I have also been known to make it a little on the oriental side by adding chopped, toasted almonds, scallions, and diced carrot for crunch. Mm, mm, good!
It’s one of my favorite recipes too, Debi! :) I love your additions – that almond, scallion, carrot combo sounds DELISH. :)
Just made this…it is incredible. I used the maple syrup instead of the honey. I also added fried tofu (in soy sauce) and toasted pumpkin seeds on top.
SO glad you liked it, Christine! It’s one of my absolute favorites :) I like your additions, too!
Hi, this recipe looks amazing! Is there something that I could substitute for the oil? My husband is on a restricted diet and he cannot have any oil.
thanks,
jill
Thanks so much, Jill! It’s one of our favorites :) Oil subs are tough, but you could probably roast the broccoli without oil (just be sure to watch it so it doesn’t burn. And then in the dressing, I’d substitute water, too. While oil does give the dressing a nice luscious texture, it’s really used to thin the dressing out. I’d use about 2 Tbsp. water at first, and see if the dressing needs thinned out any more. :) Let me know if you guys give it a try!
I’m thinking about making this for a party I have coming up. Is is better warm or cold? Thank you!
Hey, Ashley! I love it warm or room temperature :) Have fun! Let me know how you guys like it.
This is amazing! I will make this again and again. Even my husband who calls it “quin-yuck” loved it. I used whole grain ancient style mustard instead of creamy dijon, and roasted the broccoli with a red onion and a yellow and red pepper. Then all into the food processor.
All healthy, all delicious!
I’m SO happy you guys loved this, Lisa! It turned me from a quinoa hater to a lover real quick ;)
I am making this again tonight. Checked back and left this comment 2 years ago. My husband even asks for it now. We still love it!
I am really don’t like cooking with oils.. is it possible to skip the oil for this recipe?….or do you know of an alternative?
Hey, Lily! You could probably swap out the oil in the dressing with water, although it’ll be a bit less rich. Do you use nut butters? If so, try swapping the oil from the dressing out with some almond butter! I haven’t tried it, but I bet it would be tasty :)
Oh great idea! I do eat nut butters ..maybe I’ll try that. Thanks so much :)
Hello! I must say that I am so happy that I discovered you on Pinterest. I made this last night and it is wildly good! I mean like, so delicious. The honey mustard dressing just takes it to an amazing level. My husband loved it too. Then tonight I made your Protein Fried Rice. And again, my husband and I are blown away by how good it was. My husband went back thirds and I had to be all like, hey Buddy, save me some for lunch tomorrow (after I had doubled the recipe). I am truly a fan of yours. Thank you so much!!!
I’m so happy you’re liking Fooduzzi, Jennifer! I’m simply obsessed with this honey mustard dressing too! :) I love that your hubby was trying to steal your lunch ;)
This is right up my alley. One of my new favorite lunches is quinoa wth some veggies and dressing. Makes for a quick and easy lunch. I pinned this recipe and will be making it soon! Thanks for the inspiration :)
I think you’d love this, Theresa! It’s my most popular recipe, and I’m pretty much obsessed with it ;)
I added green onions, slivered almonds and avocado and it really hit the spot! Great base recipe to add things that need to be eaten! Thank you ?
I love your additions! I have such an addiction to green onions; I want to try them in mine next time ;) So glad you enjoyed it!
I am going to the store tonight to get stuff for the week and I am most definatly going to make this for lunch for the week. About how many servings does this make? My husband does not like Honey Mustard. Have you tried it with another kind of dressing?
Hi! You can do any kind of dressing you want on here :) I’ve been really loving 1 Tbsp. tahini, 1 Tbsp. lemon juice, 1/2 Tbsp. maple syrup, 1/8 tsp. garlic powder, salt, and pepper recently. If you do go with the tahini dressing, I’d suggest increasing those ratios so that it covers the salad enough :) Let me know how it goes!
Hi Alexa, one more question: I would like to make this for a couple of lunches for the week, how long can this be in the fridge for? Thank you :)
Hi! Good question. I think you could keep it in your fridge for a couple of days!
Well Alexa, it didn’t make it a couple of days in the fridge. I made it the night before so I can have some for lunch at work, packed up my lunch and put it in the fridge. I went and got something else to put the left overs in and I was like “why not try a little out” that led me to having the left overs for dinner haha. It was dinner that night and for lunch the next day and it was gone lol. It is so light and oh so very delicious! The dressing is out of this world good! I think next time I am going to try it with cauliflower and see how that goes. I love both. Thank you so much for the recipe!!
I made this just now; it came together in no time and is DELICIOUS! I did 1 tbsp of dijon and 2 1/2 tbsp of honey. I love dijon in recipes, but can’t stand it on it’s own, and those proportions worked perfect. Thanks for the recipe! Now, I feast! :D
Woo hoo!! Thanks for reporting back, Renee! I’m glad you found the right proportions for the dressing – I know I even have to adjust it based on where my dijon is from. So happy you enjoyed this salad :)
So good! I added nutritional yeast to mine. Love the dressing!
LOVE that idea! Nooch ftw! :)
I would like to see the calories,carbs etc in the receipes.
Hey, Laura! I don’t put nutrition information on my recipes. If you’d like to know the nutrition information, I suggest using a service that can calculate that for you – MyFitnessPal is a great solution. You can just take the URL of this recipe, and paste it into the app – the nutrition information automatically calculates! Pretty nifty :)
This recipe is one of my new staples! I absolutely LOVE IT!!
SO SO happy to hear that! It’s one of our favorites, too! :)
This. Is. Amazing. I will be making this regularly. Thanks so much!
Woo hoo!! I’m so so happy you liked this, Jennifer! It’s one of my favorite recipes :)
This recipe is amazing! I don’t even remember how I came across your page, but I knew I had to make this. My mom recently had surgery, and I knew she was getting tired of the typical casseroles that everyone was bringing her. I took her a big bowl of this, and kept a smaller bowl for myself. This really is a perfect salad! I didn’t have any Dijon mustard, so I had to use regular yellow mustard. It was fine, but I’ll use Dijon next time. So, so good!
Yay!! I’m so so glad this recipe worked out for you guys, Lauren. I love how you shared it with your mom as well – that’s the definition of love right there ;) Hope she’s feeling better!
She is feeling much better, thanks! I can’t wait to try some of your other recipes. :)
Love love LOVE roasted broccoli! We call it vegetable candy at our house. I have plans to meal prep this for my work lunches. I can’t wait to try it!
Same here! We’re huge fans of roasted broccoli!
When I was reading this recipe and the blog post and I thought, man this chica is over selling this. There’s no way this salad is THAT good.
And then there I was at 11 pm. Quiet house. Standing in front of my open refrigerator, shoveling this in my mouth. I couldn’t sleep knowing that it was downstairs. It’s so good. I miss it now.
I think this is my all-time favorite comment :) SEE?! Told you – the obsession is REAL. ;) So glad you liked it, Sarah!
I made this for dinner today. Is delicious! The dressing alone is yummy!
isn’t that dressing so good?! So glad you liked it, Jenn :)
This is so tasty. I put this in my weekly food prep rotation a lot!
So glad you like it, Jenn! It’s one of my all-time faves too. :)
Here I was thinking I’m the only cool person OBSESSED with roasted broccoli. Like I can’t make it too long before my husband gets home for dinner because there will be none left for dinner. This salad sounds AWESOME. Thanks for the vegan substitute! I’m thinking of using agave though because that’s what I have on hand… I’ll add in small increments because it’s so sweet. This sounds so wonderful.. can’t wait to make it tomorrow!!
I hope you liked it, Ashley!! :)
I just made this!!! So good!! I was looking to reduce the oil for my heart healthy husband. I made the dressing with no oil and it was really good. I used 2 tbsp of Dijon, 2 tbsp of maple syrup, 2 tbsp a of water, and 3 tbsp of white beans for creaminess. It worked great! No bean taste at all!
SO glad you liked this!! I love the idea of white beans!
Awesome recipe! I think it could be addictive! It can stand alone or add more whole veggies. I paired it with spicy roasted sweet potatoes. When I make it again, I’m going to use more broccoli. The honey mustard dressing is sooooooo good!
Isn’t that dressing so awesome?!
This looks amazing! I plan on making it as a side for a large family gathering this weekend. How many side servings would this recipe make?
We get about 5 servings!
Wow! Great flavor! Made with ingredients you most likely already have. I love roasted broccoli, and I love quinoa. Perfect match! I will definitely make this again and again!
<3 So happy to hear that!
I made it this afternoon. I loved the quinoa, and the dressing (made with regular yellow mustard and maple syrup). I love broccoli, but did not care for it roasted. The recipe was simple and that is what I like. I definitely be using the dressing on my salads. Thank you for the inspiration.
This roasted broccoli quinoa salad with honey mustard dressing seems so delicious and amazing ,will love to make this one . Thanks for sharing this one.
Love this roasted broccoli quinoa salad, this one seems quite health friendly and delicious too. Thanks for sharing this one
Love this recipe! Have made it many times now, and also brought to others. Everyone loves it. I also add now a red or orange pepper, and a red onion, cut up and roasted along with the broccoli. Perfect easy and healthy dinner. Leftovers taste great, too.