Roasted Broccoli Quinoa Salad

5 from 2 votes

Roasted Broccoli Quinoa Salad

Ready in 20 minutes, this roasted broccoli quinoa salad is fresh, filling and easy salad recipe. It also has baby arugula, scallions, pistachios and parsley tossed in lemon vinaigrette.

Prep Time5

Cook Time15

Total Time20

Course: Side Dishes

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For broccoli

1 pound broccoli florets
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For quinoa

1/2 cup quinoa, rinsed
1 cup water

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 lemon
1/4 cup olive oil

For salad

2 scallions, thinly sliced
2 cups baby arugula
1/4 cup chopped roasted shelled pistachios, salted or lightly salted
2 tablespoons chopped parsley

Instructions

Preheat the oven to 425 degrees F.
On a sheet pan, toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the florets into a single layer. Roast for 8-10 minutes until the broccoli turns bright green and is lightly browned at the edges touching the pan.
While the broccoli is roasting, make the quinoa. In a small saucepan, combine the quinoa and water. Bring to a boil. Cover and reduce heat, simmering on low for 11-12 minutes until the water has been absorbed. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
For the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, lemon juice and 1/4 cup olive oil in a small bowl.
To assemble the salad, combine the quinoa, roasted broccoli, scallions, arugula, pistachios and parsley in a large bowl. Drizzle in the dressing, tossing to combine.

Notes

Baby spinach is a good substitute for the arugula, or you can use a mix of both.

You can make the vinaigrette up to 2 days in advance. Store it in the fridge. Let the dressing sit out at room temperature for 15 minutes before you plan to use it because the oil will likely harden in the chill of the fridge.

Store leftover salad and vinaigrette in separate airtight containers in the refrigerator up to 4 days. If you are planning to have leftovers, do not toss them in the vinaigrette until you are ready to eat them.

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