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

Good morning! I hope you had a lovely time ringing in the New Year. After spending New Year’s Eve in Vegas last year, I was ready for something a tad more low-key this year.  We ended up spending the evening with the same couple we went to Vegas with — made dinner at their house, did a champagne toast at midnight, danced and played foosball. It was perfect!

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 two cookie recipes I still need to share with you all but since I know I’m probably not the only one craving veggies and nutritious food after the holidays, I figured today would be a good day for a veggie packed recipe.

I have to thank my 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.

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

This salad is packed with many so many healthy foods and given that it involves 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 roasted too and gets a little crunchy, making it like having kale chips in your salad.

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.

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

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

If you make this roasted broccoli quinoa salad be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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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.

Roasted Broccoli Quinoa Salad


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6

Description

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


Ingredients

  • 1 cup dry quinoa
  • 2 cups water (or veggie broth)
  • ½ pound broccoli, cut into florets
  • 1 sweet potato, chopped into ¼½ inch chunks
  • 1 can (15 oz) chickpeas
  • 1 bunch laccinto kale, roughly chopped
  • olive oil, as needed
  • ¼ 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

  1. Preheat oven to 425ºF.
  2. 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.
  3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
  4. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss, and roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
  5. Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
  6. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
  7. 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.
  8. Enjoy and store any leftovers in the fridge for 4-5 days.
  • Category: Salad
  • Method: Bake
  • Cuisine: American

Nutrition

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

Keywords: roasted broccoli quinoa salad

Love quinoa salads? Be sure to check out my roundup of quinoa salad recipes.

More Quinoa Salad Recipes:

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    38 comments
  1. This is my favourite go-to salad right now! All the flavours go together so well, thank you so much for the recipe!

  2. Please we can offer you Quinoa in bulk from India and Peru.
    If you have any interest, please revert.

    Thanks and regards,

    Ernest Pecku

  3. This salad was so delicious! It tasted almost like candy! My husband and I both just raved about it and enjoyed it for lunch over the course of several days. Sooooooo yummy!! I’m so glad I discovered your site through Pinterest!

    • I’m so glad you found my site too! And thank you so much to take the time to leave a comment and star rating on this recipe. This feedback is so helpful. Seriously, thank you!!

  4. I love the simplicity of this recipe. It was easy to make and can rogther nicely. It’s bursting with flavor yet so healthful! It’s great for. Meal prepping.

  5. Again another great recipe for someone that has PCOS & can’t have gluten or dairy. Our kids even liked it

  6. I made this last night. It was very good. Probably would have been even better if I’d dried the kale before adding it to the roasting pan with all the other veggies. Will definitely make again!

  7. I rarely leave reviews but this recipe was UNREAL. It is deceptively simple but all the flavors came together so well. Adding this to my go-to recipe list. Thanks for posting!!!

  8. I’ve never rated a recipe before, but this one is so good, I feel compelled to. The balance of flavors is prefect. This is going in the regular dinner rotation. Thank you!

    • Ahh!! This makes me SO happy. And I really appreciate you coming back to leave a review. It’s so helpful for me (just knowing that you enjoyed it), for SEO and other EBF readers who are deciding if they want to make the recipe or not! 🙂

  9. YUM YUM YUM! I made this for dinner last night and I’m so glad I have leftovers for lunch today! This is the first time I’ve really enjoyed kale! Everything in this is delicious. I also added a bit of grilled salmon and it was the perfect addition. This will be a staple for meals going forward! Thank you!

  10. yum! favorite new quinoa dish. perfect blend of textures and veggies. I skipped the lemon, feta, and added sweetener and just roasted my veg with coconut oil and it was perfect!

  11. This is a super yummy salad. I stumbled across it and needed to make it straight away however, I didn’t have any sweet potato so I substituted it with carrot and i didnt have amy parsley so i substituted it with corriander. I made a batch of kale chip the other night and tossed a hand full in… Omg so filling and delicious!!! Thank you for sharing this beautiful recipe 🙂

  12. Enjoyed this recipe tonight….it’s a keeper! It was a little too much lemon for me but I didn’t have sweet potatoe to add, maybe that would have made a difference. Good recipe, thank you!

    • Yes, I would definitely recommend rinsing if the package of quinoa that you have suggests that you should. I know there is one brand that doesn’t require rinsing, but most do. I should probably add that to the recipe. 🙂

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