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!

Print
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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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Recipe rating

    139 comments
    1. Jackie K
      March 22, 2021 AT 2:16 pm

      Delicious hot or cold! Go for the crushed red pepper. Looks as good as it tastes too!

      1. Brittany Mullins
        March 22, 2021 AT 2:43 pm

        So glad you love this recipe, Jackie!! Thanks for the review. I so appreciate it. 🙂

    2. Annick
      February 27, 2021 AT 11:46 am

      This was so good! So nourishing and tasty. The whole family loved it. Bonus points for how healthy is was😁

      1. Brittany Mullins
        February 27, 2021 AT 1:02 pm

        Woo! So glad it was a hit with your family, Annick! Thanks for coming back to leave a review. I appreciate it!

    3. Elizabeth
      February 18, 2021 AT 4:10 pm

      I made this recipe three days ago and have had it twice a day every day since. It’s so easy, delicious, and healthy.

      1. Brittany Mullins
        February 18, 2021 AT 10:49 pm

        So glad you’ve been loving this recipe, Elizabeth. Thanks for the review. I so appreciate it!

    4. Amber
      February 17, 2021 AT 9:18 pm

      Delicious and filling! I had goat cheese so subbed that for the feta (it made the quinoa very creamy), otherwise followed the recipe. Love the formula and will be making this again!

      1. Brittany Mullins
        February 18, 2021 AT 2:06 pm

        Woo!! So glad you loved this recipe, Amber. I so appreciate you coming back to leave a review. 🙂

    5. Hailey
      February 9, 2021 AT 6:01 pm

      I NEVER leave reviews (this honestly might be the first), but this salad almost immediately became one of my favorite recipes. I have made it every week since I found it, and I always make extras to take some to work for lunch. It really is that good!! Highly recommend.

      1. Brittany Mullins
        February 10, 2021 AT 12:20 am

        Omg yay!! That makes me so happy to hear, Hailey. I’m pumped you loved this recipe. Thanks for the review. I so appreciate it!

    6. Tiffany
      February 9, 2021 AT 4:48 pm

      I honestly had really low expectations for this but it turned out delicious! I left out the kale because I’m not a fan but it had so much flavor! Thanks for sharing. I’ll definitely be making this again.

      1. Brittany Mullins
        February 10, 2021 AT 12:21 am

        Oh yay!! That makes me so happy to hear, Tiffany. So glad you loved this salad. Thanks for making it and for coming back to leave a review. I so appreciate it!

    7. Carrie
      February 6, 2021 AT 8:39 pm

      SO good! This was a hit with the whole family!

      1. Brittany Mullins
        February 7, 2021 AT 2:21 pm

        Yay!! So glad it was a hit!! Thanks for the review, Carrie. I so appreciate it!

    8. Megan
      January 31, 2021 AT 9:15 pm

      So delicious! I made this to have for my lunches this week. My body is going to be so happy with this nutritious meal. I added smoked apple chicken sausage for some extra protein. Thank you!

      1. Brittany Mullins
        January 31, 2021 AT 9:59 pm

        Woo!! So glad you’re loving this recipe, Megan. Thanks for the review. I so appreciate it!

    9. 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!

      1. Brittany Mullins
        January 24, 2021 AT 8:36 pm

        I’m so glad you loved this recipe, Nina. Thanks for the review. I really appreciate it!

    10. 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. 🙂

    11. 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!

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

      Favorite recipe!

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

      My new favorite recipe.

    14. 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.

    15. 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. 🙂

    16. 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.

    17. 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. 🙂

    18. 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. 🙂

    19. 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.

    20. 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. 🙂

    21. 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!

    22. 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. 🙂

    23. 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.

    24. 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

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