🕒 Prep Time: 10 mins
🕒 Cook Time: 25 mins
🍽 Servings: 4
🧾 Ingredients
For the Salad:
- 1 large head of broccoli, cut into florets
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 cup quinoa, uncooked (or 2.5–3 cups cooked)
- 1/4 cup toasted almonds or walnuts (chopped)
- 1/4 cup dried cranberries or raisins
- 1/4 cup chopped red onion (or green onions)
- Optional: 1/2 cup chickpeas or roasted sweet potato for added protein
For the Lemon-Garlic Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp maple syrup or agave
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
🔪 Instructions
1. Roast the Broccoli:
- Preheat oven to 400°F (200°C).
- Toss broccoli florets with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 mins, until tender and slightly charred.
2. Cook the Quinoa:
- Rinse quinoa thoroughly.
- In a saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce to simmer, cover, and cook for 15 mins or until water is absorbed.
- Fluff with a fork and let cool slightly.
3. Make the Dressing:
- Whisk all dressing ingredients in a small bowl or shake in a jar.
4. Assemble the Salad:
- In a large bowl, combine quinoa, roasted broccoli, red onion, nuts, and dried fruit.
- Drizzle with dressing and toss to combine.
- Taste and adjust seasoning if needed.
🥗 Serving Suggestions
- Enjoy warm or chilled.
- Top with avocado slices or tofu for a fuller meal.
- Great for meal prep — lasts 3–4 days in the fridge!
