Roasted Broccoli Quinoa Salad

I’ve been CRAVING a really good side dish lately. Well, it’s more like a side dish/lunch/dinner/salad. I LOVE this Broccoli Quinoa Salad, like a lot.

It’s nothing fancy. In fact, it’s SO simple. But those are the best dishes in my opinion. When you have simple, fresh, good quality ingredients, it makes the best food.

I also love roasting broccoli. The crispy edges and perfectly tender center make for just the right consistency in this dish.

Finish it with a little parmesan and some fresh squeezed lemon juice. Voila!

It’s great alone, as a side, and it goes with EVERYTHING. Keep this one in your back pocket for sure.

Roasted Broccoli Quinoa Salad

• Yield: 4 1x

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Description

Roasted Broccoli Quinoa Salad is a great side side or quick lunch. 

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Ingredients

Scale 1x2x3x

• 12 ounces broccoli florets, about 4–5 cups
• 4 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 1/2 cups cooked quinoa
• 1/2 cup toasted sliced almonds
• 2 tablespoons grated parmesan cheese
• 2 tablespoons lemon juice, more to taste

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Instructions

1. Preheat the oven to 400 degrees. On a large sheet pan add the broccoli, garlic, 2 tablespoons olive oil, salt, pepper and garlic powder. Toss until evenly coated. Roast in the oven for 16-18 minutes until broccoli begins to brown and is fork tender. Remove and set aside to cool slightly.
2. Add the cooked quinoa to a large bowl. Add the roasted broccoli, almonds, parmesan, 1 tablespoon of olive oil and lemon juice. Toss to combine and serve!

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