Description
A delicious quinoa salad packed with roasted broccoli, chickpeas, and fresh kale.
Ingredients
Scale
- ¾ cup quinoa, dry
- 1½ cup low sodium vegetable broth
- 5 cups kale, measured before chopping (once chopped & massaged, makes ~2½ cups)
- ½ cup shaved parmesan cheese
- 1 (15 oz) can chickpeas (garbanzo beans)
- 1 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- 6 cups broccoli florets (~2 heads chopped into florets)
- 2 Tbsp extra virgin olive oil (or avocado oil)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¾ tsp kosher salt (use ½ if using fine table salt)
- ¼ tsp black pepper
- squeeze fresh lemon (added at the end)
- ¼ cup tahini
- 3 Tbsp fresh lemon juice (~1 large lemon)
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic
- ½ tsp kosher salt (more to taste)
- dash black pepper
- ¼–⅓ cup water to thin it out as needed (I use about ⅓ cup)
Instructions
- Preheat the oven to 425℉ (218°C). Line 2 large baking sheets with parchment paper and spray with olive oil for easy clean up.
- Chop the broccoli into similarly sized pieces. In a large mixing bowl, toss the broccoli in the olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Add it to one of the baking sheets in a single layer and roast in the preheated oven for 20-25 minutes, tossing halfway through. When broccoli is done cooking, add a squeeze of lemon.
- Drain and rinse the chickpeas and dry them with paper towels. In the same bowl or a different bowl as you seasoned the broccoli, add the chickpeas, olive oil, and seasonings. Toss to coat the chickpeas and add them in a single layer to the second baking sheet. Roast in the preheated oven 20-25 minutes, tossing halfway through.
- While the broccoli and chickpeas roast, cook the quinoa. Rinse the dry quinoa under cold water using a fine mesh strainer. Add it to a small pot with the vegetable broth and bring it to a boil. Lower heat, cover, and simmer for 15 minutes. Remove from the heat and let it cool 5 minutes. Fluff it with a fork.
- Chop the kale and add it to a bowl with a squeeze of lemon juice and pinch of salt. Massage kale with clean hands to soften it and set it aside.
- Make the dressing by blending the tahini, lemon juice, maple syrup, Dijon mustard, garlic, kosher salt, and black pepper in a blender or food processor. Adjust consistency with warm water as needed.
- Assemble by adding the chopped kale, crispy chickpeas, broccoli, cooked quinoa, and parmesan to a large bowl. Add half the dressing right before serving and serve the remaining dressing on the side.
- If using this salad as a meal prep for the week, make the separate components and assemble when ready to eat.
- Hint: don’t skip massaging the kale! It makes a big difference in the texture and softens it. This salad can be served at room temperature.
Notes
- Best served fresh, but can be stored in the refrigerator for up to 4 days.
- Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 5mg