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This salad is simple yet packed with flavor. Here’s what you need: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 large head of broccoli, cut into florets - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, diced - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup almonds, roughly chopped - 2 tablespoons lemon juice - Fresh parsley for garnish Want to boost the taste? Here are some great add-ins: - Avocado slices for creaminess - Chickpeas for added protein - Sun-dried tomatoes for a tangy kick - Fresh herbs like basil or cilantro for brightness - Spinach or arugula for extra greens Each key ingredient offers unique benefits: - Quinoa is high in protein and fiber. It helps keep you full. - Broccoli is rich in vitamins C and K. It’s great for your immune system. - Cherry tomatoes add antioxidants. They help fight inflammation. - Olive oil contains healthy fats. It supports heart health. - Feta cheese provides calcium. It can enhance bone strength. - Almonds offer healthy fats and protein. They boost energy levels. By mixing these ingredients, you create a colorful, healthy dish that’s fun to eat. For the full recipe, you can check the details to get started. Start by rinsing 1 cup of quinoa under cold water. This step removes bitterness and helps the quinoa taste great. Next, add the rinsed quinoa to a medium saucepan. Pour in 2 cups of water or vegetable broth for extra flavor. Bring the mixture to a boil over high heat. Once boiling, lower the heat and cover the pot. Let it simmer for about 15 minutes. The quinoa will become fluffy and absorb all the liquid. After 15 minutes, remove it from heat. Let it sit for 5 minutes, covered. Finally, fluff the quinoa with a fork to separate the grains. While the quinoa cooks, prepare the broccoli. Cut 1 large head of broccoli into bite-sized florets. Spread the florets out on a baking sheet. Drizzle with 2 tablespoons of olive oil. Then, sprinkle 1 teaspoon of garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the broccoli. Toss the florets to coat them evenly with the oil and seasonings. Preheat your oven to 425°F (220°C) and roast the broccoli for 15-20 minutes. It should be tender and slightly charred. Remember to stir halfway through for even roasting. In a large mixing bowl, combine the cooked quinoa and roasted broccoli. Add 1/2 cup of halved cherry tomatoes, 1/4 cup of diced red onion, and 1/4 cup of crumbled feta cheese if you like. Then, toss in 1/4 cup of roughly chopped almonds for a crunchy texture. Drizzle the remaining tablespoon of olive oil and 2 tablespoons of lemon juice over the salad. Gently toss everything together to mix well. Taste the salad and adjust any seasonings to your liking. Serve the salad warm or at room temperature, garnished with fresh parsley for a bright finish. For the full recipe, check out the detailed instructions. To make your roasted broccoli quinoa salad pop, think layers of flavor. Start with quality olive oil. A good oil adds depth to any dish. Use fresh lemon juice for brightness. It lifts the flavors. Add fresh herbs like parsley or basil for a fresh taste. You can also try a splash of balsamic vinegar. It gives a nice tang that pairs well with the broccoli. If you love heat, add a pinch of red pepper flakes. Just a little can spice things up. This salad is great for meal prep. Cook the quinoa a day ahead. Let it cool, then store it in the fridge. Roast the broccoli when you have time. It keeps well and tastes even better the next day. Combine everything right before you eat. This keeps the salad fresh and vibrant. You can also pack it for lunch. Just keep the dressing separate until you are ready to eat. Cooking quinoa is simple. Rinse it well under cold water first. This removes the bitter coating. Use a 2:1 ratio of water or broth to quinoa. Bring it to a boil, then reduce to a simmer. Cover and let it cook for about 15 minutes. Fluff it with a fork afterward. For the broccoli, preheat your oven to 425°F (220°C). Roast until it’s tender and slightly charred. This caramelizes the natural sugars. It adds a sweet, nutty flavor that enhances the salad. Don't forget to check on it while roasting to ensure even cooking. For the best taste, use fresh ingredients. Fresh veggies and herbs make a big difference. For the full recipe, you can find all the details above. {{image_2}} You can add protein to your roasted broccoli quinoa salad in many ways. Grilled chicken or shrimp works well. Tofu is a great choice for a plant-based option. Chickpeas or black beans also add protein and fiber. Simply toss your choice into the salad for a heartier meal. If you have dietary needs, you can easily swap ingredients. For gluten-free diets, use quinoa as your main grain. Leave out cheese to make it dairy-free. You can also replace almonds with sunflower seeds if you have nut allergies. The salad still tastes great with these changes. Seasonal ingredients can keep your salad fresh and exciting. In summer, add fresh corn or bell peppers for a sweet crunch. In fall, try roasted sweet potatoes or butternut squash for warmth. Use whatever is fresh and in season to make your dish vibrant and full of flavor. For a complete guide, check out the Full Recipe. To keep your roasted broccoli quinoa salad fresh, let it cool first. Place the salad in an airtight container. Make sure to seal it tightly. This keeps moisture out and locks in flavor. You can store it in the fridge for up to four days. Use glass or plastic containers with tight lids. Glass containers are great since they do not stain or hold odors. Plastic containers are lightweight and easy to store. Either option works well as long as they are airtight. You can enjoy the salad cold or warm. If you want to reheat it, do so gently. Heat a small portion in the microwave for 30 seconds. Stir and check if it’s warm enough. You can also add a splash of olive oil or lemon juice for extra flavor. For the best taste, I recommend enjoying it cold after it has chilled in the fridge. Check out the full recipe for more details on how to prepare this dish. To make this salad vegan, skip the feta cheese. You can also add more nuts or seeds for extra flavor. Nutritional yeast is a great cheese substitute. It gives a cheesy taste without dairy. Yes, you can use other grains like farro or barley. Each grain brings its own flavor and texture. Just make sure to cook them according to their package instructions. Quinoa cooks fast, so adjust your timing as needed. This salad pairs well with grilled chicken or fish. You can also serve it with hummus or a veggie wrap for a light meal. Consider adding a side of fresh fruit for a balanced plate. You can store the salad in the fridge for about 3 to 5 days. Make sure you keep it in an airtight container. The flavors will meld over time, making it even tastier. Just give it a good stir before serving. For the full recipe, check out the details above. Roasted broccoli quinoa salad combines key ingredients for taste and health. You learned how to cook quinoa and roast broccoli perfectly. We discussed tips to enhance flavor and make the dish convenient. Variations let you personalize it for any diet and season. Don’t forget about storage to keep leftovers fresh. This salad is tasty, healthy, and easy to make. Enjoy the flavors and benefits it brings!

Roasted Broccoli Quinoa Salad

Discover the delicious Roasted Broccoli Quinoa Salad that's perfect for a healthy meal! This vibrant salad combines fluffy quinoa, roasted broccoli, cherry tomatoes, and crunchy almonds, all drizzled with lemon juice for a zesty kick. Easy to make and full of flavor, it's a great addition to any table. Click to explore the full recipe and bring some color to your next meal! Enjoy fresh, wholesome goodness in every bite!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 large head of broccoli, cut into florets

3 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cherry tomatoes, halved

1/4 cup red onion, diced

1/4 cup feta cheese, crumbled (optional)

1/4 cup almonds, roughly chopped

2 tablespoons lemon juice

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      While the quinoa cooks, spread the broccoli florets on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with garlic powder, salt, and black pepper. Toss to coat evenly.

        Roast the broccoli in the preheated oven for 15-20 minutes, until tender and slightly charred, stirring halfway through.

          In a large mixing bowl, combine the cooked quinoa, roasted broccoli, cherry tomatoes, red onion, feta cheese (if using), and almonds.

            Drizzle the remaining tablespoon of olive oil and lemon juice over the salad, and toss gently to combine all the ingredients.

              Taste and adjust the seasoning if necessary.

                Serve the salad warm or at room temperature, garnished with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large glass bowl to showcase the vibrant colors of the ingredients, and garnish each serving with a sprinkle of parsley for a fresh touch.