Roasted Broccoli Quinoa Salad
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.
Servings: 4
Ingredients
- 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
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.
Nutrition
Calories: 356kcal | Carbohydrates: 33g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 953mg | Potassium: 965mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1621IU | Vitamin C: 212mg | Calcium: 140mg | Iron: 3mg