Ingredients
For the Salad
2 medium heads broccoli, cut into florets
1 cup uncooked quinoa
2 cups water or vegetable broth
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup red onion, finely diced
1/2 cup dried cranberries
1/2 cup sliced almonds or chopped pecans
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
For the Lemon Dijon Dressing
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
Roast the BroccoliPreheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Spread the broccoli florets on the sheet pan and toss with olive oil, garlic powder, onion powder, salt, and black pepper. Roast for 18–22 minutes, flipping once halfway through, until the broccoli is tender and lightly crisped around the edges.
Make the DressingIn a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth and well combined.
Assemble the SaladIn a large mixing bowl, combine the cooked quinoa, roasted broccoli, red onion, dried cranberries, almonds, feta, and parsley.
Pour the dressing over the salad and toss until evenly coated.
ServeServe warm, room temperature, or chilled. For best flavor, let it sit for 10–15 minutes before serving so the dressing can soak into the quinoa and broccoli.
Notes
Cooking Tips
- Rinse quinoa well to remove its natural bitterness.
- Don’t overcrowd the broccoli on the pan or it will steam instead of roast.
- Use broth instead of water for extra flavor in the quinoa.
- Let the broccoli get crispy edges for the best texture and flavor.
- Toast the almonds or pecans for even more crunch and nuttiness.
- Cool the quinoa slightly before mixing so the salad stays fluffy instead of mushy.
- Taste before serving and add extra lemon juice, salt, or feta if needed.
- Meal prep tip: Keep the dressing separate until ready to serve for the freshest texture.
Variations
1. Add Chickpeas
Toss in 1 can of drained chickpeas for extra protein and heartiness.
2. Make It Vegan
Skip the feta and use maple syrup instead of honey.
3. Add Chicken
Top with grilled or shredded chicken for a more filling meal.
4. Use Different Veggies
Try roasted cauliflower, Brussels sprouts, carrots, or sweet potatoes.
5. Add Avocado
Dice in fresh avocado just before serving for creaminess.
6. Swap the Cheese
Use goat cheese, parmesan, or blue cheese for a different flavor profile.
7. Make It Nut-Free
Replace almonds with roasted sunflower seeds or pumpkin seeds.
8. Add Fresh Herbs
Mint, dill, or basil can brighten the salad even more.
9. Spice It Up
Add a pinch of red pepper flakes or cayenne to the dressing.
10. Mediterranean Style
Add chopped cucumber, cherry tomatoes, and kalamata olives.
Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freezing is not recommended, as the broccoli and dressing may lose texture.
Reheating
This salad is best enjoyed cold, room temperature, or lightly warmed. If reheating, microwave gently in 20-second intervals until just warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 290mg
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g