Roasted Broccoli Quinoa Salad

4.46

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A delicious roasted broccoli quinoa salad made with sweet potatoes, kale, chickpeas and feta cheese all tossed in a flavorful lemon dressing. Gluten-free + vegetarian!

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

This salad basically combines all of my favorite foods in one dish… sweet potatoes, kale, quinoa and chickpeas. The best part is definitely the roasted veggies, IMO. 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 quinoa salad in a large white bowl with two wooden serving spoons.

Why You’ll Love This Salad

  • Healthy and Protein-Packed: With nutrient-rich ingredients like broccoli, sweet potato, chickpeas and quinoa, this salad is not only good for you, it’s also packed with plant-based protein.
  • Meal-Prep Friendly: This salad only gets better as it sits, making it perfect for meal prep.
  • Easily Adaptable: This salad is gluten-free, but can easily be made vegan and dairy-free. You can also easily customize this salad based on the ingredients you have on hand!
Ingredients measured out to make Roasted Broccoli Quinoa Salad: quinoa, olive oil, parsley, broth, broccoli, feta, sweet potatoes, chickpeas, lemon juice, apple cider vinegar, kale, salt, pepper, maple syrup and red pepper flakes.

Ingredients Needed

  • quinoa – this is the base of the recipe! Quinoa is a good source of protein, high in fiber, rich in vitamins and minerals and naturally gluten-free. It’s also a complete protein, which means it has all nine essential amino acids including lysine… a rare find when it comes to plant-based foods. You can use any type of quinoa you like from white, black, red to tri-color. My favorite brand the Ancient Harvest Organic Quinoa.
  • water or veggie broth – the liquid used for cooking the quinoa. Water works just fine, but broth will add more flavor!
  • broccoli – when roasted the broccoli florets become crisp and slightly caramelized. The best broccoli can be found by looking for heads that are dark green in color and firm to the touch. Avoid broccoli that has yellowing leaves or is limp.
  • sweet potato – adds a touch of sweetness and lots of nutrients, including beta-carotene, and vitamin A to the salad. You’ll want to scrub your sweet potato well and then cut it into even cubes. I like to leave the skin on because that’s where a lot of the nutritional value is, but you can definitely peel your sweet potato if you prefer.
  • chickpeas – adds more plant-based protein and a creamy, satisfying texture. I used canned chickpeas for convenience, but you could cook your own if you’d like.
  • olive oil – for roasting the veggies and an essential ingredient for the dressing.
  • kale – kale is such a superfood! It’s packed with nutrients like vitamins A, C and K and low in calories. When roasted, the kale gets a little crunchy, reminding me of kale chips! I used lacinato (aka dinosaur) kale, but feel free to use curly kale instead.
  • fresh parsley – I love adding fresh herbs to my dishes and fresh parsley pairs perfectly with this salad!
  • feta cheese – the feta adds a bit of creaminess and saltiness to this salad.
  • lemon juice and apple cider vinegar – two ingredients in the dressing, adding some acidity and brightness.
  • maple syrup – just a touch in the dressing to balance out the flavors.
  • salt and ground pepper – essentials to enhance the flavors of this salad.
  • crushed red pepper – if you like a bit of heat, feel free to add some!
Collage of 8 process photos showing how to make Roasted Broccoli Salad: roasting chickpeas, kale and broccoli and tossing the veggies with quinoa, dressing and feta.

How to Make

Cook quinoa: Rinse and drain quinoa if needed. Add the uncooked quinoa and water (or broth) to a medium saucepan and bring to a boil. Once boiling, reduce the heat to simmer, cover and let cook for 15 minutes. Once done, remove from the heat and fluff with a fork. Then, add the quinoa to a large mixing bowl to cool.

Roast veggies: Add broccoli and sweet potato chunks to a baking sheet lined with parchment paper and drizzle with olive oil and season with salt and pepper. Toss to combine. Roast the veggies at 425ºF for about 20 minutes. After 20 minutes, add the kale and drained chickpeas to the baking sheet. Add more oil, salt and pepper, if needed and toss again. Roast for 15 minutes, stirring the veggies at least once.

Combine: Once your veggies are tender, remove from the oven and add to the bowl with the quinoa. Add the parsley and feta to the quinoa bowl.

Make dressing: 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.

Serve: Drizzle dressing over quinoa/vegetable mixture and toss to combine. Taste and season with more salt and pepper, if needed. Enjoy!

A white plate with a metal fork and a roasted broccoli quinoa salad serving.

Substitutions & Notes

Roasted Veggies – Have different veggies on hand? Use what you have! Brussels sprouts, butternut squash, zucchini or cauliflower would all be great additions to this salad.

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 or air fryer chicken breast would be delish.

Feta cheese – I love the addition of feta cheese, but you can easily swap it with another creamy cheese like goat cheese. If you’d like to make this salad vegan you can totally skip the cheese or use a dairy-free cheese like this Follow Your Heart dairy-free vegan crumbles or VIOLIFE Just Like Feta Block.

A metal fork with a bite of the roasted broccoli quinoa salad on it.

What to Serve With

This salad is filling enough to be enjoyed on its own, but it can also be served as a side dish. Here are a few ideas of what you could serve alongside this tasty salad:

  • Easy BBQ Jackfruit: This BBQ jackfruit sandwich replicates the taste and texture of pulled pork and would offer a delightfully sweet and smoky contrast to the salad.
  • Honey Garlic Salmon: This salmon recipe is a simple yet flavorful dish that complements the robustness of the salad. The sweetness from the honey pairs well with the roasted vegetables in the salad.
  • Apple Cider Vinegar Chicken: The tangy flavors of the chicken will pair beautifully with the robust, hearty flavors of the broccoli quinoa salad.
  • My Favorite Black Bean Burgers: If you’re craving a burger, you have to try these black bean burgers! They’re loaded with flavor and would be delicious served alongside this salad.
Roasted broccoli quinoa salad in a large white bowl with two wooden serving spoons.

How to Store Leftovers

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. If needed, add an extra splash of lemon juice to brighten it back up before serving.

More Quinoa Recipes to Try

Be sure to check out all of my quinoa recipes as well as the full collection of salad recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.46 from 179 votes

Roasted Broccoli Quinoa Salad

A delicious roasted broccoli quinoa salad made with sweet potatoes, kale, chickpeas and feta cheese all tossed in a flavorful lemon dressing. Gluten-free + vegetarian!
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 15 oz can chickpeas, drained and rinsed
  • 1 bunch laccinto kale, roughly chopped
  • olive oil, as needed
  • cup fresh parsley, chopped
  • 3 Tablespoons crumbled feta cheese
  • juice from one lemon
  • ½ 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.
    A large white pot with broth and uncooked quinoa.
  • Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
    A small baking dish full of chickpeas.
  • 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.
    A baking tray with diced sweet potato and broccoli florets before being roasted.
  • 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.
    A baking tray with roasted sweet potato, kale, broccoli, and chickpeas.
  • Once your veggies are tender, remove from the oven and combine them with the quinoa. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
    Two serving spoons mixing the roasted broccoli quinoa salad in a large glass bowl.
  • 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.
    A small bowl containing lemon juice, vinegar, maple syrup, oil, salt, pepper, and crushed red pepper. Used as a dressing for the roasted broccoli quinoa salad.
  • Pour dressing over quinoa/vegetable mixture and toss to combine. Taste and season with more salt and pepper before serving, if needed.
    A glass bowl containing a roasted broccoli quinoa salad.
  • 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

Notes

Nutrition

Serving: 1/4 of recipe | Calories: 527kcal | Carbohydrates: 61g | Protein: 17g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 507mg | Potassium: 828mg | Fiber: 12g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: roasted broccoli quinoa salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating




195 Comments

  1. 5 stars
    This is so darn delicious and chock full of roasted veggie goodness!! It is on regular repeat at our house and everyone loves it!! Yum!! 😋

    1. Amazing! I am so glad you gave this recipe a try and are loving it, Denise. Thank you so much for sharing your review + star rating, it means so much to me!

  2. 5 stars
    This salad is incredible!!! I didn’t have sweet potatoes on hand. So I substituted carrots. It was delicious!! The flavors are balanced and OH SO yummy. I will definitely make this again!

    1. AMAZING! I am so glad you have this recipe a try and it turned out great for you, Lauren. Thanks so much for coming back and sharing your review & star rating, I really appreciate it!

    1. Amazing! I am so happy to her that you are enjoying this salad, Kathleen. Thank you for sharing your review + star rating, I really appreciate it!

  3. 5 stars
    I am a super picky eater and finding healthy things to eat that I like is SO hard for me. I normally hate salads and when I saw this recipe I was skeptical, but I’ve been trying to have a couple healthy meals throughout the week so I decided to give it a go. Let me tell you, this salad has changed me. It tastes exactly like something you would find in a restaurant, and it makes my body feel so good afterwards. The prep was a little more than I’m used to, but after making it a few times I’m getting faster and faster and the results are always worth it. I cannot recommend it enough, I’d give it 7/5 stars if I could.

    1. YUMM! I am SO happy to hear that you found this recipe and are loving it, Kayla. Thank you so much for giving it a try and for sharing your review & star rating, it means so much to me.

    1. Absolutely, this recipe is super versatile. Glad you’re loving it, Mary. Thank you for your review + star rating, it means so much to me!

  4. 5 stars
    This recipe is freaking amazing! If you aren’t doing cheese or simply don’t have it on hand (which I didn’t), add a little extra olive oil to the individual bowls and then put some salted pepitas on top for crunch! Healthy and delicious!

    1. YUM! This sounds delicious, Liz. I am so glad you’re loving this recipe! Your additions sounds amazing too – Thank you for sharing your review & star rating, I so appreciate it!

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