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.

More Quinoa Salad Recipes:

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
  • Diet: Vegetarian

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
  • 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

  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 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.
  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. Taste and season with more salt and pepper before serving, if needed.
  8. 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.
  • 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

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    105 comments
  1. This is SO GOOD. My daughter even loves it since she was about one year old. I also love to substitute the cheese with goat cheese, or just leave it off if you want to go vegan with it. The leftovers are great too! I wouldn’t change a thing.

  2. I really loved this recipe. I added brussel sprouts and a bit of dijon to the sauce, but it was so delicious and filling. Will definitely be added as a regular in the rotation. Thanks!

  3. I just made this and it looks amazing! So excited to try it! After leaving it in the fridge, would you reheat it or eat it as a chilled salad?

  4. I normally don’t eat salad if I can help it, but this is the best salad I have ever had. This is restaurant quality food right here. My whole family was blown away and didn’t believe that i made it. 10/10 will definitely be making this a staple!

    • Ahh that makes me so happy to hear, Kayla! I’m glad this recipe was a hit with your family. Thanks for making my recipe and for coming back to leave a comment + star rating. I really appreciate it. 🙂

  5. Loved this recipe. Subbed goat cheese for feta and omitted the kale and parsley. Made it super simple by microwaving the sweet potato and broccoli. Will try it again with roasting the veggies as I am sure that is awesome, too. Was so excited to have a salad recipe with cooked veggies as I have oral allergy syndrome and limit fresh veggies.

  6. Delicioso! Thank you so much for this recipe. Lately, I have been trying to eat healthy and this adds wonderfully very short list of tasty healthy recipes.

  7. Love this recipe…didn’t have quinoa, so used couscous…also subbed in brussel sprouts for broccoli & spinach for Kale….everyone loved it

  8. This was so good! I was nervous about the dressing, I don’t use Apple Cider Vinegar but it was really good! I love quinoa and this was a great quick, healthy dinner. I will definitely make it again!

  9. So good. I added goat cheese instead of feta and it was still really good. I also didn’t use the whole lemon since I have trouble with too much acid. Watch the veggie and kale though cuz it can cook fast. Oh and I used regular organic kale.

  10. This recipe was amazing! I used left over quinoa I had made, probably equaled about a 1/2 a cup uncooked, and I thought the quinoa to veggie ratio was perfect! Unfortunately, I did not have any feta so I omitted it and also added about 1.5 extra tablespoons of oil–it coated the salad perfectly. Thanks for sharing this awesome dish Brittany!

  11. This is seriously SO good! I love that its healthy but still so flavorful and easy to make. Thank you for sharing, I look forward to having this again! 🙂

  12. I was disappointed in this one. There wasn’t enough dressing for the entire meal it seems, as the entire this was not flavorful. Perhaps I’m used to more flavor but it really just tasted like plain quinoa with plain vegetables. I might try it again and add more seasoning I guess? Not sure what I did wrong..

    • Hi Sara. I’m sorry you weren’t impressed with the recipe. My only thought it that maybe you needed to season the veggies a bit more when roasting… using enough oil, salt and pepper for the roasting process definitely helps!

  13. Loved this recipe! Added vegan feta to keep it plant based. This will definitely be a staple of mine! Thanks

  14. Great recipe! My meatatarian hubs loved it, too! We added cucumber and had a cold salad, the added crunch was a great mixup. Thanks so much for the recipe!

    • Ahh yay!! That makes me so happy to hear, Kyleigh. I’m so glad this recipe was a hit. Thanks for trying it and for coming back to leave a comment + star rating. It means the world to me. <3

  15. Delicious!
    I’m always looking for healthy recipes that will please my whole family. This was a hit, even my pickiest eater was happy. Thanks so much for the inspiration.

    • Ahh that makes me so happy to hear, Cindy! I’m so glad this salad was a hit with your family. Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it!

  16. Delicious!!
    Vraiment délicieuse et soutenante cette belle salade. Merci beaucoup!

    I just discover your website and I’m in love with all these healthy recipes. Wow.

    Gabrielle

  17. I made the roasted broccoli quinoa salad and it was delicious. I will definitely make it again for my vegan sister. Thanks Brittany God bless you.

  18. Very nice addition to my vegetarian meal list. I found the lemon flavour harsh at first & I love all things citrus. Walked the dogs & came back for dinner. Flavors had mellowed & soaked in. Delish! I may try roasting chick peas separately with some seasoning for subtle added glavour.

  19. Thanks for the great recipe! This is the perfect WFH Quarantine lunch dish. I’ll likely start making this on the reg.

  20. This recipe is so good. My kids even loved it. It’s easy and light but full of flavor. I loved it.

  21. Thank you so much for this recipe! I’ve been making it quite regularly for the past couple months. It is an absolute favorite! So yummy! Because I put avocado and cilantro in just about everthing I’ve added them to this recipe and it is divine!

    • Ooooo! I do too and I wouldn’t have thought of that. Was everything else the same (broccoli, sweet potato, feta cheese, dressing…) and you added cilantro and avocado??

  22. Hi Brittany,
    I just purchased the ingredients to make this recipe. I went to two stores for the laccinto kale without any luck. Both stores only had the curly leaf type. Can I substitute or just leave cow out totally? Can’t wait to make….
    Julie

  23. Sounds divine. If making to eat over a few days, do you siggest adding the dressing as needed or does it keep fine with dtessing added in full?

  24. Love the combination of veggies! I added red onion to the mixture too since I love that flavor next to sweet potatoes and kale. I think that I will probably roast the veggies in my air fryer next time, rather than the oven (chickpeas, in particular, are amazing in the air fryer!).

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

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

    Thanks and regards,

    Ernest Pecku

  27. 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!!

  28. 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.

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

  30. 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!

  31. 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!!!

  32. Can I sub out the quinoa with lentils? I’m not a fan of quinoa. Looking forward to making this dish.

    Thanks.

    Carrie

  33. 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! 🙂

  34. 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!

  35. 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!

  36. 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 🙂

  37. 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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