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Roasted Broccoli and Quinoa Salad
This bright salad's citrus dressing balances out the earthy flavors of the roasted broccoli, while the quinoa's protein makes it feel like a complete meal.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
Salad
1
head
broccoli
1
cup
dry quinoa
1
cup
corn
1/2
cup
almond pieces
2
cups
spinach
4
small radishes, thinly sliced
1/4
cup
fresh dill
Dressing
3
tbs
olive oil
1/2
tsp
mustard
4
tbs
lemon juice
1
tsp
basalmic vinegar
Instructions
Preheat the oven to 400 F.
Cut the broccoli into bite sized pieces. Peel the stalk to remove the rough outer layer, then cut the inner layer into pieces as well.
Toss the broccoli in olive oil as well as salt and pepper, if desired.
Roast broccoli until tender and slightly browned, about 15 to 20 minutes. Remove from oven and let cool.
Meanwhile, rinse and cook quinoa per package directions.
Toss quinoa with roasted broccoli, corn, and almond pieces. Serve over a bed of spinach, topped with dill and radishes.
Whisk together dressing ingredients and drizzle over the salad.
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