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Roasted Broccoli Quinoa Salad

Roasted Broccoli Quinoa Salad

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: Serves 4


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.


  • For broccoli
  • 23 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


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together the lemon juice 1/4 cup olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper
  5. Combine the broccoli and quinoa in a large bowl. Fold in the scallions, arugula, pistachios and parsley.