Roasted Broccoli Quinoa Salad
Preheat oven to 425ºF.
Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. Roast veggies at 425ºF for about 20 minutes.
After 20 minutes, add the spinach and chickpeas to the roasting pan. Add a bit more oil, salt and pepper, if needed and toss. Roast for another 15 minutes. Stirring them around at least once during the roasting process.
Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
In a small bowl, whisk together lemon juice, vinegar and honey. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa & vegetable mixture. Taste and season with more salt and pepper before serving, if needed.
Ingredients
Directions
Preheat oven to 425ºF.
Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. Roast veggies at 425ºF for about 20 minutes.
After 20 minutes, add the spinach and chickpeas to the roasting pan. Add a bit more oil, salt and pepper, if needed and toss. Roast for another 15 minutes. Stirring them around at least once during the roasting process.
Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
In a small bowl, whisk together lemon juice, vinegar and honey. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa & vegetable mixture. Taste and season with more salt and pepper before serving, if needed.
