Oh my, do I have a treat for you today. This salad recipe is my new obsession and I have a feeling you’re going to be obsessed too!
I have to thank my old boss for sending me the original recipe that I used as an inspiration when making this dish. She and I have the same taste when it comes to food and she’s always finding some of the best recipes so whenever she mentions that she made something that was delicious, I pretty much immediately put it on my to-make list.
Since this salad is jam-packed with so many of my favorite foods, I knew I was going to fall in love with it. You can never go wrong with roasted veggies and I love the fact that the kale is also roasted and gets a little crunchy. It’s like having kale chips in your salad!
Broccoli Quinoa Salad Ingredients
- quinoa
- water or veggie broth
- broccoli
- sweet potato
- chickpeas
- kale
- olive oil
- fresh parsley
- feta cheese
- lemon juice
- apple cider vinegar
- maple syrup
- salt and ground pepper
- crushed red pepper (optional)
Substitutions & Notes
Roasted Veggies – Have different veggies on hand or want to add your favorite roasted vegetable? Go for it!
Lacinato kale – I prefer Lacinato kale (also known as Dinosaur kale, Black kale or Tuscan Kale) for this salad, but you can use curly kale if that’s all you can find.
Chickpeas – I love the addition of roasted chickpeas in this salad but you could try a different type of bean!
Protein – The chickpeas and quinoa do add a good amount of plant-based protein to this salad but you could absolutely add a grilled protein to this salad to make it even more filling! This apple cider vinegar chicken would be delish.
Feta cheese – I love the addition of feta cheese, but if you’d like to make this salad vegan you can totally skip the cheese or use a dairy-free cheese.
How to Store Broccoli Quinoa Salad
This salad tastes wonderful warm, right after mixing the warm roasted veggies with the quinoa, but it also tastes great cold. I made one batch, ate it for dinner one night and then ate it for lunch and snacks several days in a row.
Store any leftovers in the fridge for 4-5 days. As the salad sits it tends to soak up the dressing and become dry. If needed, add an extra splash of lemon juice to brighten it back up before serving.
source: https://www.eatingbirdfood.com/roasted-broccoli-kale-quinoa-salad/
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