Are you ready to transform your ordinary lunch into an extraordinary culinary adventure? This Roasted Broccoli Quinoa Salad is not just a recipe—it's a game-changing dish that will make your taste buds dance with joy! Packed with nutritious ingredients and bursting with vibrant flavors, this salad combines the nutty richness of quinoa, the crispy-charred goodness of roasted broccoli, and a tantalizing blend of textures that will have you coming back for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1/4 cup almonds, sliced
- 1/4 cup feta cheese, crumbled
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating. Add the quinoa to a medium saucepan with 2 cups of water and a pinch of salt.
- Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
- While quinoa is cooking, toss broccoli florets with olive oil, salt, and pepper in a mixing bowl, ensuring even coating.
- Spread the seasoned broccoli florets on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until edges are crispy and slightly charred.
- Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning, until golden and fragrant.
- Fluff the cooked quinoa with a fork and transfer to a large serving bowl. Add roasted broccoli, toasted almonds, and crumbled feta cheese.
- Squeeze fresh lemon juice over the salad and gently toss all ingredients to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm or at room temperature. The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Rinse quinoa thoroughly to remove any bitter coating and ensure a clean, fluffy texture.
- Use parchment paper when roasting broccoli to prevent sticking and make cleanup a breeze.
- Watch almonds carefully when toasting—they can burn quickly, so stir frequently.
- For extra flavor, consider adding a sprinkle of garlic powder or red pepper flakes to the broccoli before roasting.
- Let the quinoa rest after cooking to achieve the perfect fluffy consistency.
- Use fresh lemon juice for the brightest, most vibrant flavor.
- This salad tastes great warm or at room temperature, making it perfect for meal prep and picnics.
- Feel free to customize with additional herbs like fresh parsley or mint for an extra flavor boost.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 10mg
