Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

• Produce

  • 1 clove Garlic
  • 1/2 Lemon, Juice of

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Honey

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 5/16 cup Olive oil

• Nuts & Seeds

  • 2 handfuls Walnuts or almonds

• Other

  • 1 Large (or two small head of broccoli, florets removed and chopped to a uniform size

Found on fooduzzi.com

Ingredients

• 1 cup uncooked quinoa
• 1 large (or two small) head of broccoli, florets removed and chopped to a uniform size
• ¼ cup + 1 Tbsp. olive oil, divided
• 1-2 Tbsp. dijon mustard*
• 2-3 Tbsp. honey (or maple syrup for vegans)**
• juice of ½ lemon
• 1 clove garlic, minced or grated
• 2 handfuls chopped walnuts or almonds (optional)
• salt+pepper

Directions

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Cook quinoa according to package directions, then set aside.
• Toss broccoli florets in 1 Tbsp. olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.
• Meanwhile, make the dressing. Combine dijon, honey/maple syrup, lemon, garlic, and remaining ¼ cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
• When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain (see photos).
• In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top***, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold! (Seriously, its delicious all three ways).