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A delicious roasted broccoli quinoa salad with roasted sweet potatoes, kale and a flavorful lemon dressing. Great as a gluten-free vegetarian main!

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Yields6 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
Ingredients
 1 cup dry quinoa
 2 cups water or vegetable broth
 ½ lb broccoli, cut into florets
 1 sweet potato, chopped into 1/2 inch chunks
 15 oz chickpeas
 1 bunch kale, roughly chopped
 olive oil, as needed
 ¼ cup fresh parsley
 1 Juice from one lemon
 ½ tsp apple cider vinegar
 2 tsp maple syrup
 3 tbsp olive oil
 salt and pepper, to taste
 crushed red pepper, to taste
Instructions
1

Preheat oven to 425ΒΊF.

2

Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.

3

Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.

4

Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ΒΊF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss, and roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.

5

Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.

6

Chop parsley, and add to the quinoa and vegetable mixture.

7

In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture.

8

Enjoy and store any leftovers in the fridge for 4-5 days.

Recipe by Eating Bird Food

Ingredients

Ingredients
 1 cup dry quinoa
 2 cups water or vegetable broth
 ½ lb broccoli, cut into florets
 1 sweet potato, chopped into 1/2 inch chunks
 15 oz chickpeas
 1 bunch kale, roughly chopped
 olive oil, as needed
 ¼ cup fresh parsley
 1 Juice from one lemon
 ½ tsp apple cider vinegar
 2 tsp maple syrup
 3 tbsp olive oil
 salt and pepper, to taste
 crushed red pepper, to taste

Directions

Instructions
1

Preheat oven to 425ΒΊF.

2

Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.

3

Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.

4

Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ΒΊF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss, and roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.

5

Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.

6

Chop parsley, and add to the quinoa and vegetable mixture.

7

In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture.

8

Enjoy and store any leftovers in the fridge for 4-5 days.

πŸ˜‹ Sensationally Healthy Roast Broccoli & Quinoa Salad