Roasted broccoli quinoa salad with almonds
Discover a delicious and wholesome Roasted Broccoli Quinoa Salad with Almonds and Maple-Mustard Dressing. This vibrant, nutrient-packed dish features perfectly roasted broccoli, protein-rich quinoa, and crunchy almonds, all tossed in a tangy and sweet maple-mustard dressing. Perfect for a healthy lunch or a satisfying side, this salad is both flavorful and filling, guaranteed to delight your taste buds and nourish your body. Ready in just under an hour, it's an easy and delicious choice for any meal!
- 24 Jan 2025
- Cook time 45 min
- Prep time 15 min
- 8 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 110kcal | 5% |
| Protein | |
| Protein 4.89g | 3% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 3.64g | 10% |
| Sugar 1.72g | 2% |
| Fat | |
| Fat 24g | 30% |
| Saturated 3.26g | 11% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 6ug | 1% |
| Choline 24mg | 4% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.91mg | 6% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 78% |
| Vitamin E 2.55mg | 17% |
| Vitamin K 80ug | 65% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 1.21mg | 11% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 340mg | 10% |
| Selenium, Se 2.85ug | 5% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.85mg | 8% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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