Roasted broccoli quinoa salad with almonds
This roasted broccoli quinoa salad features quinoa, crunchy almonds, and tender broccoli, all drizzled with a maple-mustard dressing. It's a nutritious dish that can be served as a main course or side.
Cook time 45 min
Prep time 15 min
Ingredients:
1 cup quinoa1 bunch broccoli
3/4 cup olive oil
1 tbsp mustard
2 tbsp maple syrup
3 tsp lemon juice
1 garlic clove
1/2 cup almonds
1 dash salt
1 dash black pepper
Roasted broccoli quinoa salad with almonds and maple-mustard dressing is a delicious, nutritious, and easy-to-prepare dish that can be served as a main course or a hearty side. This plant-based salad combines the nutty flavor of quinoa with the crunchy texture of roasted broccoli and almonds, all brought together with a sweet and tangy maple-mustard dressing. It's perfect for anyone looking to enjoy a healthy meal that's both satisfying and packed with flavor.
Instructions:
- Rinse 1 cup of quinoa under cold water using a fine mesh strainer.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water.
- Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
- Once cooked, fluff with a fork and set aside to cool.
- Preheat your oven to 400°F (200°C).
- Wash the broccoli and cut it into bite-sized florets.
- Toss the broccoli florets with a bit of olive oil, salt, and pepper.
- Spread the broccoli florets in a single layer on a baking sheet.
- Roast in the oven for about 20-25 minutes, or until the edges are crispy and the broccoli is tender, turning once halfway through to ensure even cooking.
4. Prepare the Almonds:
- In a small dry skillet over medium heat, toast the almonds until they are golden brown and fragrant, about 5-7 minutes, stirring frequently. Be careful not to burn them. Set aside.
- In a small bowl or a jar with a lid, combine 3/4 cup olive oil, 1 tbsp mustard, 2 tbsp maple syrup, 3 tsp lemon juice, and the minced garlic clove.
- Season with a dash of salt and black pepper to taste.
- Whisk or shake until the dressing is well combined and emulsified.
- In a large bowl, combine the cooked quinoa and roasted broccoli.
- Add the toasted almonds.
- Pour the maple-mustard dressing over the salad and gently toss until all the ingredients are well coated with the dressing.
- Transfer the salad to a serving dish.
- Serve immediately, or refrigerate for a couple of hours to allow the flavors to meld together.
This roasted broccoli quinoa salad with almonds and maple-mustard dressing is a versatile and delicious dish that you'll want to make again and again. The combination of flavors and textures makes it a standout meal that's sure to impress. Whether you're preparing it for a family dinner, a potluck, or meal prep for the week, this salad is a fantastic choice that's both healthy and satisfying.
Roasted broccoli quinoa salad with almonds FAQ:
Roast the broccoli for about 20-25 minutes at 400°F (200°C), turning it halfway through to ensure even cooking. The broccoli should be crispy on the edges and tender when done.
Store any leftover quinoa salad in an airtight container in the refrigerator. It’s best consumed within 3-4 days for optimal freshness.
Yes, you can substitute almonds with other nuts like walnuts, pecans, or even seeds such as sunflower seeds for a nut-free option.
Quinoa is done when it's tender and the water has been absorbed. You should see small spirals (the germ) separating from the grains. Fluff with a fork to check.
You can substitute maple syrup with agave syrup or honey for a similar sweetness in the dressing. Adjust the quantity to taste.
Tips:
- Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness from the saponins on the outer layer.
- Roast the broccoli until it's slightly crispy for added texture and flavor.
- Feel free to toast the almonds in a dry skillet for a few minutes to enhance their flavor before adding them to the salad.
- You can customize the dressing by adjusting the amount of mustard and maple syrup to suit your taste preferences.
- This salad keeps well in the refrigerator for a few days, making it a great option for meal prep.
Nutrition per serving
8 ServingsCalories 110kcal
Protein 4.89g
Carbohydrates 12g
Fiber 3.64g
Sugar 1.72g
Fat 24g
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