Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

Name: Roasted Broccoli Quinoa Salad with Honey Mustard Dressing
Ingredients: 1 cup uncooked quinoa; 1 large (or two small) head of broccoli, florets removed and chopped to a uniform size; 1/4 cup + 1 Tbsp. olive oil, divided; 1-2 Tbsp. dijon mustard*; 2-3 Tbsp. honey (or maple syrup for vegans)**; juice of 1/2 lemon; 1 clove garlic, minced or grated; 2 handfuls chopped walnuts or almonds (optional); salt+pepper

4.6

(5)

www.fooduzzi.com

Your recipes

Servings: 3

Cost: $9.04 /serving

Author : Alexa [fooduzzi.com]

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup uncooked quinoa1 large (or two small) head of broccoli, florets removed and chopped to a uniform size1/4 cup + 1 Tbsp. olive oil, divided1-2 Tbsp. dijon mustard*2-3 Tbsp. honey (or maple syrup for vegans)**juice of 1/2 lemon1 clove garlic, minced or grated2 handfuls chopped walnuts or almonds (optional)salt+pepper

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Step 2

Cook quinoa according to package directions, then set aside.

Step 3

Toss broccoli florets in 1 Tbsp. olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.

Step 4

Meanwhile, make the dressing. Combine dijon, honey/maple syrup, lemon, garlic, and remaining 1/4 cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.

Step 5

When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain (see photos).

Step 6

In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top***, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold! (Seriously, it’s delicious all three ways).