Description
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.
Ingredients
- For broccoli
- 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
- 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 arugula
- 1/4 cup chopped roasted salted pistachios
- 1 tablespoon chopped parsley
Instructions
- 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.
Honestly, honestly I added some mushrooms and carrots, but the dish and the sauce together are very delicious, satisfying, and feels like eating a huge meal. Also, it is very easy to make.
This salad is delicious with a very satisfying depth of flavor. It feels like an entire meal and ridiculously easy to make. I can’t wait to make it again.
★★★★★