Roasted Broccoli Quinoa Salad

Roasted Broccoli Quinoa Salad

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Roasted Broccoli Quinoa Salad – quinoa with roasted broccoli, spinach, pistachios, inexperienced onion, lemon, and feta cheese. This healthful salad is notable as a aspect dish or essential dish.

If you haven’t tried my preferred Roasted Broccoli recipe, what are you searching ahead to? It is the BEST manner to devour broccoli. I have been making it each day for about every week, you realize to begin the new 12 months off proper. I love eating roasted broccoli simple or alongside side any meal, it’s miles going remarkable with some thing. This time, I decided to mix things up thru developing a salad with my roasted broccoli. I am so satisfied I did due to the fact this Roasted Broccoli Quinoa Salad is my new favored salad. You need to attempt it!

Once the quinoa is cooked your broccoli is roasted, you can assemble the maximum amazing salad.

Place the quinoa in a massive bowl and add the roasted broccoli, spinach, green onion, a drizzle of olive oil, squeeze of fresh lemon juice, chopped pistachios, and feta cheese. Season with salt and pepper and that is it! The salad is done and organized to be eaten…my favored element:) If you need the salad to be vegan, you could depart off the feta cheese, it’s going to nevertheless have masses of taste.

Enjoy this salad for a wholesome lunch or dinner! It reheats properly, so make certain you hold the leftovers. And I even ate it bloodless the following day and it changed into nevertheless specific! This salad is a winner all-spherical!

Make wholesome ingesting clean this year and make this Roasted Broccoli Quinoa Salad. It is so applicable you’ll forget about that it is ideal for you! You will want to devour it every day…at least I do! Enjoy!

Roasted Broccoli Quinoa Salad

Recipe by Cameron Prestonz


  • Juice of 1 lemon

  • 1/4 cup crumbled feta cheese

  • Salt and black pepper to taste

  • 1 green onion chopped

  • 1 cup quinoa

  • 3 cups roughly chopped spinach

  • 2 heaping cups roasted broccoli

  • 2 cups water

  • 1/3 cup chopped pistachios

  • 2 tablespoons olive oil


  • In a medium saucepan,bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.
  • Add the roasted broccoli, spinach, and green onion to the quinoa. Drizzle with olive oil and fresh lemon juice. Gently stir. Add the chopped pistachios, feta cheese, and season with salt and black pepper, to taste. Serve.

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