This recipe is quick and easy. It only takes about 30 minutes to prepare, and will leave you with plenty of leftovers for tomorrow’s lunch. It’s one of those throw-everything-into-a-bowl type of dishes that I love for a busy night when I don’t feel like spending too much time in the kitchen.
It all starts off with the roasted broccoli. In my opinion, roasting is the best possible way to prepare broccoli…or any other vegetable really. My 3 year old loves eating broccoli (only when it’s roasted), so I never pass up an opportunity to toss some in the oven!
I haven’t been a fan of quinoa for long, but I’ve really come around on it. At this point, it’s a “go-to” recipe ingredient. Any kind will do, but I favor the red variety for its visual appeal.
As for dressing. Honey mustard is a favorite of mine, and it’s really fun crafting my own homemade version. A simple mixture of dijon mustard, a dash of honey (or maple syrup), olive oil, garlic, and lemon make a tangy-sweet liquid perfect for this salad.
- 1 cup uncooked quinoa
- 1 large (or two small) head of broccoli, florets removed and chopped to a uniform size
- ¼ cup + 1 Tbsp. olive oil, divided
- 1-2 Tbsp. dijon mustard
- 2-3 Tbsp. honey (or maple syrup)
- juice of ½ lemon
- 1 clove garlic, minced or grated
- 2 handfuls chopped walnuts or almonds (optional)
- Salt and pepper to taste
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Cook quinoa according to package directions, then set aside.
- Toss broccoli florets in 1 Tbsp. olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.
- Meanwhile, make the dressing. Combine dijon, honey/maple syrup, lemon, garlic, and remaining ¼ cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
- When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain.
In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold.