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Roasted Broccoli Quinoa Salad | A delicious, healthy side dish for Thanksgiving

Roasted Broccoli Quinoa Salad

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 5 1x
  • Category: Salad, Side
  • Method: Stove-Top
  • Cuisine: Vegetarian

Description

This roasted broccoli quinoa salad is loaded with flavor as well and antioxidants! It’s the perfect healthy side dish for Thanksgiving or holiday potlucks.


Ingredients

For the Salad:

  • 8 cups chopped broccoli (~1 large head)
  • 2 tablespoons olive oil
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • Seeds from 1 pomegranate
  • 1/2 cup chopped almonds
  • 1 tablespoon orange zest
  • 3 ounces crumbled goat cheese
  • 1/8th teaspoon sea salt
  • 1/8th teaspoon ground black pepper

For the dressing:

  • 1 tablespoon olive oil
  • Juice from 2 small oranges
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/8th teaspoon sea salt
  • 1/8th teaspoon ground black pepper

Instructions

  1. Preheat the oven to 350 degrees.
  2. Toss broccoli and olive oil together in a bowl and transfer to a baking sheet. Bake for 25-30 minutes or until tender and browned on the edges. Set aside.
  3. Rinse quinoa well in a fine strainer under cold water. Transfer to a saucepan and add broth. Bring to a simmer and cover. Cook 15 minutes or until broth has been absorbed. Fluff with a fork. Set aside.
  4. In a large mixing bowl, add the broccoli, quinoa, pomegranate seeds, almonds, orange zest, salt and pepper.
  5. In a jar, add all of the dressing ingredients. Cover and shake until emulsified. Pour over salad ingredients and toss to coat. Serve!

Nutrition

  • Serving Size: 1/5 recipe
  • Calories: 391 kcal
  • Sugar: 13.5 g
  • Sodium: 450 mg
  • Fat: 17.5 g
  • Saturated Fat: 5.5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 8.5 g
  • Protein: 15 g
  • Cholesterol: 18 mg