Roasted 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.