Roasted Broccoli Quinoa Salad
on Nov 05, 2020, Updated Dec 04, 2021
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With a base of vegetables and grains, this roasted broccoli quinoa salad is a fresh, crunchy combination of peppery arugula, scallions, pistachios and lemon vinaigrette.
Lettuce does not have to be the main ingredient for something to be a considered a salad.
That’s one of the reasons why I eat so many salads.
There are infinite interpretations and creations.
At its most basic, a salad is a mix of cooked or raw vegetables, sometimes fruit, and maybe grains or pasta all tossed in a dressing or vinaigrette.
Yes, you can include some leafy greens, but don’t feel obligated.
This is especially true during fall and winter, the half of the year I consider roasted vegetable season.
Lately my oven has been going strong with sheet pan after sheet pan of everything from sweet potatoes to cauliflower to any variety of squash.
Just tonight I made my go-to roasted sweet potato chickpea kale salad with goodies from my weekly fruit and veggie box.
Broccoli is also in my regular roasting rotation.
The end result can vary from broccoli orzo to an electric green broccoli spinach soup.
There are so many ways to use this vegetable including in a roasted broccoli quinoa salad that goes light on lettuce and big on broccoli.
You’re still getting your greens, just in a different form.
How To Make A Roasted Broccoli Quinoa Salad
To start, I preheat the oven to 425 degrees F.
I toss broccoli florets in the usual olive oil, salt and pepper, spreading them out on a pan.
It’s important to give the florets some space. That encourages them to brown at the edges instead of steaming as they would if the pan is too crowded.
With the heat up that high, the broccoli only takes about 8-10 minutes to roast.
While the broccoli is in the oven, I make the quinoa on the stovetop.
After that, I whisk together lemon vinaigrette in a small bowl.
When the broccoli and quinoa are have finished cooking and have cooled down for a few minutes, I combine them in a large bowl.
Then I stir in sliced scallions, a couple handfuls of arugula and chopped pistachios.
Nuts a wonderfully crunchy, salty ingredient for this roasted broccoli quinoa salad or pretty much any salad.
I fold in a little chopped parsley before finishing with the lemon vinaigrette.
Roasted Broccoli Quinoa Salad
- For broccoli
- 2 pounds broccoli florets
- 1 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For salad
- 1/2 cup quinoa
- 1 cup water
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 scallions thinly sliced
- 2 handfuls baby arugula
- 1/4 cup chopped roasted salted pistachios
- 1 tablespoon chopped parsley
- Preheat the oven to 425 degrees F.
- Toss the broccoli with 1 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer making sure the broccoli does not overlap. Roast for 8-10 minutes until the broccoli turns bright green and is slightly browned at the edges. Let the broccoli cool for a few minutes.
- While the broccoli is in the oven, make the quinoa. In a small saucepan, bring the quinoa and water to a boil. Reduce heat, cover and simmer for 12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool for 10 minutes.
- In a small bowl, whisk together the lemon juice 1/4 cup olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- Combine the broccoli and quinoa in a large bowl. Fold in the scallions, arugula, pistachios and parsley.
Nutrition information is automatically calculated, so should only be used as an approximation.