Description
This quinoa and roasted vegetable salad is a nutritious and delicious meal, packed with flavor and healthy ingredients.
Ingredients
Scale
- ¾ cup quinoa, dry
- 1½ cups low sodium vegetable broth
- 5 cups kale, measured before chopping (once chopped & massaged, makes ~2½ cups)
- ½ cup shaved parmesan cheese
- 1 (15 oz) can chickpeas (garbanzo beans)
- 1 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- 6 cups broccoli florets (~2 heads chopped into florets)
- 2 Tbsp extra virgin olive oil (or avocado oil)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¾ tsp kosher salt (use ½ if using fine table salt)
- ¼ tsp black pepper
- squeeze fresh lemon (added at the end)
- ¼ cup tahini
- 3 Tbsp fresh lemon juice (~1 large lemon)
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic
- ½ tsp kosher salt (more to taste)
- dash black pepper
- ¼–⅓ cup water to thin it out as needed (I use about ⅓ cup)
Instructions
- Preheat the oven to 425℉ (218°C). Line 2 large baking sheets with parchment paper and spray with olive oil for easy clean up.
- Chop the broccoli into similarly sized pieces. In a large mixing bowl, toss the broccoli in the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Add it to one of the baking sheets in a single layer and roast in the preheated oven for 20-25 minutes, tossing halfway through.
- Drain and rinse the chickpeas and dry them with paper towels. In the same bowl or a different bowl as you seasoned the broccoli, add the chickpeas, olive oil, and seasonings.
- Toss to coat the chickpeas and add them in a single layer to the second baking sheet. Roast in the preheated oven for 20-25 minutes, tossing halfway through.
- When broccoli is done cooking, add a squeeze of lemon.
- While the broccoli and chickpeas roast, cook the quinoa. First rinse the dry quinoa under cold water using a fine mesh strainer.
- Then, add it to a small pot with the vegetable broth and bring it to a boil. Lower heat, cover, and simmer for 15 minutes.
- Remove from the heat and let it cool for 5 minutes. Fluff it with a fork.
- Chop the kale and add it to a bowl with a squeeze of lemon juice and a pinch of salt. Massage kale with clean hands to soften it and set it aside.
- Make the dressing by blending the tahini, lemon juice, maple syrup, Dijon mustard, garlic, kosher salt, dash of black pepper, and water in a blender or food processor. Adjust consistency with warm water if needed.
- Assemble by adding everything including the chopped kale, crispy chickpeas, broccoli, cooked quinoa, and parmesan to a large bowl or salad serving dish.
- Add half the dressing right before serving and serve the remaining dressing on the side.
- If you’re using this salad as a meal prep for the week, I suggest making the separate components and assembling it when you’re ready to eat.
- Don’t skip massaging the kale! It makes a big difference in the texture and softens it.
- This salad can be served at room temperature.
Notes
- This salad can be made ahead and stored in the fridge for meal prep.
- Add additional vegetables of your choice for extra nutrients.
- The dressing can be adjusted based on personal taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg