Roasted broccoli salad with brown rice and quinoa
This roasted broccoli salad combines quinoa, brown rice, and zucchini with lemon, feta, and pine nuts for a healthy, flavorful dish. It's perfect as a main course or a hearty side, offering a delightful mix of textures and tastes.
Cook time 25 min
Prep time 15 min
Ingredients:
1 cup quinoa2 large zucchini
2 garlic cloves
2 tbsp olive oil
1.50 lb broccoli
2 tbsp lemon zest
2 tbsp lemon juice
1/2 cup feta cheese
2 tbsp pine nuts
Roasted broccoli salad with brown rice and quinoa is a delicious and healthy dish that is perfect for any meal. Combining flavorful, roasted vegetables with nutrient-dense quinoa and brown rice, this recipe is a great way to add more whole grains and veggies to your diet. The added touch of feta cheese and pine nuts gives it an extra layer of richness and crunch. Whether you're serving this as a side dish or a main course, it is sure to be a crowd-pleaser.
Instructions:
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium pot, combine 1 cup of quinoa with 2 cups of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
- Fluff with a fork and set aside to cool.
- Preheat your oven to 400°F (200°C).
- Cut the broccoli into small florets.
- Slice the zucchini into half-moons.
- Mince the garlic cloves.
- On a large baking sheet, combine the broccoli florets, zucchini slices, and minced garlic.
- Drizzle with the olive oil and toss to coat evenly.
- Season with salt and pepper to taste.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- In a small, dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning. This should take about 3-5 minutes.
- Remove from the skillet and set aside to cool.
- In a large mixing bowl, combine the cooked quinoa, roasted vegetables, lemon zest, and lemon juice.
- Gently fold in the crumbled feta cheese and toasted pine nuts.
- Taste and adjust seasonings if needed.
- Serve the roasted broccoli salad warm or at room temperature.
- Enjoy it as a main dish or as a hearty side!
This roasted broccoli salad with brown rice and quinoa is a versatile and wholesome dish that is both satisfying and nutritious. It can be enjoyed warm or at room temperature, making it perfect for meal prep or any occasion. With its vibrant flavors and hearty ingredients, it's bound to become a favorite in your recipe collection. Serve it as a standalone meal, or pair it with your favorite protein for a well-rounded and delicious dining experience.
Roasted broccoli salad with brown rice and quinoa FAQ:
Roast the broccoli and zucchini in a preheated oven at 400°F (200°C) for 20-25 minutes. Stir halfway through to ensure even cooking until the vegetables are tender and slightly caramelized.
Yes, you can substitute quinoa with other grains like brown rice, farro, or bulgur. Adjust cooking times as needed based on the grain you choose.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or enjoy cold as a salad.
Quinoa is done when all the water is absorbed and the grains have expanded, becoming tender. Fluff with a fork to check for doneness.
Yes, you can make it vegan by omitting the feta cheese or replacing it with a plant-based alternative. You may also consider adding nuts or seeds for added creaminess.
Cooking Tips:
- Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- To ensure even roasting, cut the broccoli and zucchini into similar-sized pieces.
- Drizzle the olive oil on the vegetables and massage it in with your hands for even coating.
- Toast the pine nuts in a dry skillet over medium heat until they are lightly golden – this enhances their flavor.
- Use fresh lemon zest and juice for the best taste.
- Allow the cooked quinoa and brown rice to cool slightly before mixing them with the roasted vegetables to maintain the salad's texture.
Nutrition Facts
4 ServingsCalories 290kcal
Protein 14g
Carbohydrates 30g
Fiber 8g
Sugar 7g
Fat 20g
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