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.
2–3 heads of broccoli (about 2 pounds), trimmed and cut into florets
1 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
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 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.