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 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
  • laccinto 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:

If you make this 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 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
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    122 comments
    1. Nina
      January 22, 2021 AT 11:53 am

      So good and healthy! It was easy to make while keeping an eye on my toddler and he enjoyed it too! Thank you for the recipes look forward to trying more!

    2. Kate
      January 18, 2021 AT 8:45 pm

      Delicious! I used tr-color couscous because that’s what I had (wheat, sundried tomato, spinach). It was good! I left out the kale, not a fan. Used crumbled goat vs. feta cheese. The veggie broth was a good tip. More flavorful than water. I used an Italian Gremolata EVOO for more added flavor. Paired with chicken for dinner and will be eating as a veggie lunch for a few days!! Thank you for this recipe! A winner!

      1. Brittany Mullins
        January 20, 2021 AT 12:16 pm

        So glad you loved this salad, Kate. Thanks for making it and for coming back to leave a review. It means the world to me. 🙂

    3. Christian Green
      January 4, 2021 AT 6:38 pm

      I made two minor mods, subbed butternut squash for broccoli and champagne being at for ACV only because that’s what I had on hand. I thoroughly enjoyed this meal and so did 2 of 3 kids. The one doesn’t like feta or kale so he wouldn’t try it. I would make this again in the future for sure!

      1. Brittany Mullins
        January 5, 2021 AT 9:44 pm

        So glad this salad was a hit! Thanks for coming back to leave a review, Christian. I so appreciate it!

    4. Lauren
      January 3, 2021 AT 8:31 pm

      Favorite recipe!

    5. Mariane
      December 3, 2020 AT 6:07 pm

      My new favorite recipe.

    6. Shannon Boehmker
      December 3, 2020 AT 5:55 pm

      My favorite lunch recipe! I meal prep this for work on Sunday. I love it so much I make it almost every week haha

      1. Brittany Mullins
        December 3, 2020 AT 10:18 pm

        Ahh yay, that makes me so happy to hear!! I’m so glad you’ve been loving this salad.

    7. Lisa
      December 2, 2020 AT 5:56 pm

      Normally I don’t leave reviews but this was absolutely delicious! So flavorful and made for great lunch leftovers the next day. This was a hit for my whole family!

      1. Brittany Mullins
        December 3, 2020 AT 12:27 am

        Ahh that makes me so happy to hear, Lisa. I’m so pumped you loved this salad. 🙂

    8. Linda
      November 21, 2020 AT 6:50 pm

      Fabulous! Everything we love! The flavor is fantastic!

      1. Brittany Mullins
        November 21, 2020 AT 7:08 pm

        I’m so glad this salad was a hit, Linda!! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

      1. Brittany Mullins
        November 18, 2020 AT 6:59 pm

        Gosh! Thank you so much for letting me know. They have stolen a ton of my recipes and made video pins. I just reported them.

    9. Jenny Tomkins
      November 13, 2020 AT 2:22 am

      This is delicious. All of my family love it. So quick and easy to make

      1. Brittany Mullins
        November 13, 2020 AT 4:02 pm

        Yay!! I’m glad it was a hit, Jenny. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    10. KC
      September 26, 2020 AT 4:05 pm

      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.

      1. Brittany Mullins
        September 28, 2020 AT 2:59 pm

        Yay!! So glad this salad is a hit. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    11. Kate
      September 14, 2020 AT 6:55 pm

      How many oz are in one serving?

      1. Brittany Mullins
        September 15, 2020 AT 3:08 pm

        Hey Kate – I didn’t measure the full amount of ounces, but the recipe should be enough for 6 portions.

    12. Kristy
      September 10, 2020 AT 7:01 pm

      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!

      1. Brittany Mullins
        September 11, 2020 AT 1:02 pm

        Yay!! So glad this recipe was a hit, Kristy. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    13. Shauna Rosenthal
      September 3, 2020 AT 3:34 pm

      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?

      1. Brittany Mullins
        September 3, 2020 AT 11:13 pm

        Hey Shauna – You can eat it cold or reheated, totally up to you! I hope you love this salad!

    14. Kayla
      September 1, 2020 AT 6:38 pm

      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!

      1. Brittany Mullins
        September 1, 2020 AT 9:25 pm

        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. 🙂

    15. Karen
      August 17, 2020 AT 4:09 pm

      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.

    16. Ree
      July 31, 2020 AT 12:23 am

      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.

      1. Brittany Mullins
        August 3, 2020 AT 12:56 am

        You’re so welcome, Ree! I’m so glad you enjoyed this salad. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. <3

    17. Lynda A
      July 30, 2020 AT 9:31 pm

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

      1. Brittany Mullins
        August 3, 2020 AT 12:56 am

        So glad this salad was a hit, Lynda! Thanks for making it and for taking the time to leave a comment + star rating. I so appreciate it. 🙂

    18. Mia
      July 28, 2020 AT 7:41 pm

      How long does this stay good in the fridge?

      1. Brittany Mullins
        July 28, 2020 AT 9:56 pm

        Hey Mia – This should stay good for about 5 days in the fridge in an airtight container.

    19. Lindsay D
      July 20, 2020 AT 10:32 pm

      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!

      1. Brittany Mullins
        July 20, 2020 AT 11:20 pm

        Ahh yay! That makes me so happy to hear, Lindsay! I’m so glad this salad was a hit. 🙂 Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!

    20. Alyssa Tsai
      July 9, 2020 AT 5:21 pm

      can you freeze this?

      1. Brittany Mullins
        July 9, 2020 AT 5:58 pm

        I haven’t tried freezing it, but I don’t see why not!

    21. Jillian Schmidt
      July 6, 2020 AT 9:59 pm

      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.

      1. Brittany Mullins
        July 8, 2020 AT 11:14 pm

        I’m so glad you enjoyed this salad, Jillian! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    22. Jack Wilde
      July 4, 2020 AT 5:41 pm

      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!

      1. Brittany Mullins
        July 5, 2020 AT 6:13 pm

        You’re so welcome, Jack! I’m so glad this salad was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    23. Rachel
      June 30, 2020 AT 11:52 am

      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! 🙂

      1. Brittany Mullins
        June 30, 2020 AT 9:27 pm

        I’m so glad you enjoyed this salad, Rachel!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

    24. Sara
      June 25, 2020 AT 11:45 am

      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..

      1. Brittany Mullins
        June 25, 2020 AT 12:59 pm

        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!

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