Broccoli Quinoa Salad
Shared by: WellnessNutrition
Cook30 min Total30 min
Ingredients
Directions
ROAST VEGETABLES & LEMONS
On a baking sheet, place broccoli, red onions, and lemons, cut sides up. Brush vegetables with water, then broil 1 to 2 cm from the heat until you start to see crispy, browned bits on the vegetables and broccoli starts to turn tender, 6 to 8 minutes. Transfer sheet to a wire rack to let cool.
MAKE SALAD
In a large bowl, combine spinach, cooked quinoa, and radishes.
WHISK ROASTED LEMON VINAIGRETTE
Squeeze juice from 1 roasted lemon. Measure out 1/4 cup juice (add a bit of water if needed to reach that amount). In a small bowl, whisk lemon juice, white wine vinegar, maple syrup, and coarse-grained mustard.
TOSS, SEASON & SERVE
Add broccoli and red onions to salad, then drizzle with roasted lemon vinaigrette; toss to mix. Season with salt and pepper to taste. Serve salad with a sprinkle of toasted pine nuts and remaining roasted lemon.
Suggested adult serving: 2½ cups
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
Amount Per Serving (2 Servings)
Calories: 341 Protein: 14 g Sugar: 14 g Carbohydrate: 62 g Fat: 9 g Sodium: 293 Fiber: 14 g