Roasted Broccoli Quinoa Salad

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A delicious roasted broccoli quinoa salad with sweet potatoes, kale and a flavorful lemon dressing. Great as a gluten-free vegetarian main!

Oh my, do I have a treat for you today. This salad recipe is my new obsession and I have a feeling you’re going to be obsessed too!

A white plate piled with roasted broccoli quinoa salad. Salad also has kale, sweet potatoes, feta, and chickpeas. Checkered napkin below the plate and a fork to the side.

I have to thank my old boss for sending me the original recipe that I used as an inspiration when making this dish. She and I have the same taste when it comes to food and she’s always finding some of the best recipes so whenever she mentions that she made something that was delicious, I pretty much immediately put it on my to-make list.

Since this salad is jam-packed with so many of my favorite foods, I knew I was going to fall in love with it. You can never go wrong with roasted veggies and I love the fact that the kale is also roasted and gets a little crunchy. It’s like having kale chips in your salad!

Roasted broccoli, kale, sweet potatoes and chickpeas on a baking sheet.

Broccoli Quinoa Salad Ingredients

  • quinoa
  • water or veggie broth
  • broccoli
  • sweet potato
  • chickpeas
  • kale
  • olive oil
  • fresh parsley
  • feta cheese
  • lemon juice
  • apple cider vinegar
  • maple syrup
  • salt and ground pepper
  • crushed red pepper (optional)
A glass bowl filled with roasted broccoli quinoa salad. Salad also has kale, sweet potatoes, feta, and chickpeas. Checkered napkin below the bowl, and wood mixing spoons in the bowl.

Substitutions & Notes

Roasted Veggies – Have different veggies on hand or want to add your favorite roasted vegetable? Go for it!

Lacinato kale – I prefer Lacinato kale (also known as Dinosaur kale, Black kale or Tuscan Kale) for this salad, but you can use curly kale if that’s all you can find.

Chickpeas – I love the addition of roasted chickpeas in this salad but you could try a different type of bean!

Protein – The chickpeas and quinoa do add a good amount of plant-based protein to this salad but you could absolutely add a grilled protein to this salad to make it even more filling! This apple cider vinegar chicken would be delish.

Feta cheese – I love the addition of feta cheese, but if you’d like to make this salad vegan you can totally skip the cheese or use a dairy-free cheese.

A white plate piled with roasted broccoli quinoa salad. Salad also has kale, sweet potatoes, feta, and chickpeas. Checkered napkin below the plate.

How to Store Broccoli Quinoa Salad

This salad tastes wonderful warm, right after mixing the warm roasted veggies with the quinoa, but it also tastes great cold. I made one batch, ate it for dinner one night and then ate it for lunch and snacks several days in a row.

Store any leftovers in the fridge for 4-5 days. As the salad sits it tends to soak up the dressing and become dry. If needed, add an extra splash of lemon juice to brighten it back up before serving.

More Quinoa Salad Recipes:

Roasted Broccoli Quinoa Salad

4 from 154 votes
A delicious roasted broccoli quinoa salad with sweet potatoes, kale and a flavorful lemon dressing. Great as a gluten-free vegetarian main!
A white plate piled with roasted broccoli and quinoa salad. Salad also has kale, sweet potatoes, feta, and chickpeas. Checkered napkin below the plate and a fork to the side.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 -6

Ingredients

  • 1 cup dry quinoa
  • 2 cups water, or veggie broth
  • ½ pound broccoli, cut into florets
  • 1 sweet potato, chopped into ¼ – ½ inch chunks
  • 1 can, 15 oz chickpeas
  • 1 bunch laccinto kale, roughly chopped
  • olive oil, as needed
  • 1/3 cup fresh parsley
  • 3 Tablespoons feta cheese
  • juice from one lemon
  • 1/2 Tablespoon apple cider vinegar
  • 2 teaspoons maple syrup
  • 3 Tablespoons olive oil
  • salt and ground pepper, to taste
  • crushed red pepper, to taste (optional)

Instructions
 

  • Preheat oven to 425ºF.
  • Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
  • Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
  • Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. Roast veggies at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Add a bit more oil, salt and pepper, if needed and toss. Roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
  • Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
  • Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
  • In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture. Taste and season with more salt and pepper before serving, if needed.
  • Store any leftovers in the fridge for 4-5 days. As the salad sits it tends to soak up the dressing and become dry. If needed, add an extra splash of lemon to brighten it back up before serving.

Video

Nutrition

Serving: 1/6 of recipe Calories: 324kcal Carbohydrates: 42g Protein: 11g Fat: 13g Cholesterol: 4mg Sodium: 326mg Fiber: 8g Sugar: 3g

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    177 comments
    1. Tracy Ryan
      June 25, 2022 AT 10:51 pm

      5 stars
      This was so good! My new favorite! The roasted kale took it to the next level.

      1. Brittany Mullins
        June 27, 2022 AT 10:29 am

        Ahh that’s great Tracy! Thank you for leaving me a comment and review, I truly appreciate it!

    2. Mary
      April 29, 2022 AT 3:32 pm

      This looks like a tasty salad. Just looking for some new salad ideas.

      1. Brittany Mullins
        May 2, 2022 AT 7:38 am

        Thanks, Mary! Let me know how it turns out if you try it 🙂

    3. Ana Koodray
      March 29, 2022 AT 5:56 pm

      5 stars
      I made this tonight and oh my goodness!!!! This is so good! I’m definitely making this again! Thank you for the recipe!

      1. Brittany Mullins
        March 30, 2022 AT 9:04 am

        Yay! So glad to hear that, Ana! Thank you so much for coming back to leave a review, I appreciate it so much.

    4. Jacquie
      March 16, 2022 AT 9:59 am

      5 stars
      This was soooo amazing! Maybe one of the best quinoa salads I have made. Thanks for sharing❤️

      1. Brittany Mullins
        March 16, 2022 AT 3:14 pm

        Woo! So happy this recipe was a hit for you, Jacquie. I appreciate you sharing a review and star rating, it means the world to me!

    5. Suzanne
      December 6, 2021 AT 10:02 am

      5 stars
      I’ve made this recipe multiple times. It has become a standard in our menu rotation. It’s perfect for dinner, as a side, hot or cold. I use the pre-cut baby kale to save time. I’ve also substituted brussel sprouts for broccoli. No fail recipe that is full of flavor! Highly recommend!

      1. Brittany Mullins
        December 6, 2021 AT 10:21 am

        Ah yay! This makes me so happy to hear, Suzanne! So glad this recipe has been a hit. Thanks so much for the review. I really appreciate it!

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