Roasted Broccoli Quinoa Salad
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Published Jul 12, 2023, Updated Jul 24, 2023
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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!
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 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!
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!
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.
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.
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
- Quinoa Tabbouleh
- Quinoa Fried “Rice” with Shrimp
- Slow Cooker Cheesy Mexican Quinoa Casserole
- Cinnamon Quinoa Breakfast Bowl
- Cheesy Broccoli Quinoa Casserole
- Grilled Chicken and Quinoa Meal Prep Bowls
- Jennifer Aniston Salad
- Easy Quinoa Salad
- Mediterranean Quinoa Bowl
- Southwestern Quinoa Salad
- Spring Quinoa Salad
- Greek Quinoa Salad
- Corn Quinoa Salad
Be sure to check out all of my quinoa recipes as well as the full collection of salad recipes on EBF!
Roasted Broccoli Quinoa Salad
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
- ⅓ 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.
- Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
- 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.
- 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.
- 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.
- Pour dressing over quinoa/vegetable mixture and toss to combine. Taste and season with more salt and pepper before serving, if needed.
- 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
- Recipe inspired by Tasty Kitchen
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, yum! This looks so great! Almost like a detox salad for the new year, only infinitely more delicious than most detox salads look. Roasted broccoli is the best, isn’t it?
Mmmm…. That looks delicious! It has so many of my favorite foods, too. Thanks for sharing–I pinned it!
Oh this looks great! I actually just got some quinoa and I have been really wanting to try it out! This may be a great recipe to test it on 🙂
Looks great! I love love love quinoa! And please share the cookie recipes. Who doesn’t love a new cookie 🙂
This salad looks and sounds delicious! Just what so many of us are in need of after indulging during the holidays! Thanks 🙂
Yum!! This looks so delicious! Filling enough for a meal and post holiday cravings, but still healthy! 🙂
xx
Lisa @ The Skinny on Health
Oh my, Oh my! I am so excited with this recipe!!! I am going grains! Looks delightful – can’t wait!
That salad looks delicious! Adding it to my to-make list for sure!
I am making this next week for sure! I am also going to keep it for a baby food idea minus the red pepper and salt. DEEEEElicious!
I can’t believe I actually have all the ingredients in my kitchen and can make this tonight! Thanks.
This looks wonderful!! Your recipe calls for 1 cup of dry quinoa, but would you recommend rinsing/soaking your quinoa before using it?
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. 🙂
I didn’t add the quinoa but can I just say, this was AMAZING. Such a delicious meal! Thank you 🙂
Just made this for dinner & it was fantastic!!! Can’t wait to have leftovers!
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!
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 🙂
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!
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!
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! 🙂
I love this recipe for meal prep, I have been making it weekly!
Can I sub out the quinoa with lentils? I’m not a fan of quinoa. Looking forward to making this dish.
Thanks.
Carrie
I haven’t tried it with lentils but I bet it would be tasty! Let me know how it turns out if you do decide to give it go!
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!!!
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!
Yum, wish I would have doubled the recipe!!
Yet another delicious recipe from you, it was a hit as a side dish at Thanksgiving. Thank you for posting!
Again another great recipe for someone that has PCOS & can’t have gluten or dairy. Our kids even liked it
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.
This was so good. Just made it and it is absolutely delicious! Thank you.
Made it, loved it!
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!!
Please we can offer you Quinoa in bulk from India and Peru.
If you have any interest, please revert.
Thanks and regards,
Ernest Pecku
This is my favourite go-to salad right now! All the flavours go together so well, thank you so much for the recipe!
This is so good and easy!! I’m excited for leftovers!!!
We loved this salad! Easy to make, healthy and delicious 🙂
I’m so glad! Thanks so much for coming back to let me know how much you enjoyed it. 🙂
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!).
Thanks for trying this recipe, Sarah! I’m glad you enjoyed it. 🙂
Lovely dish my vegan daughter loves
Woo-hoo! I’m so happy to hear that this salad is a hit! Thanks for coming back to leave a comment and star rating, I so appreciate it!
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?
I think it does fine with the dressing add in full. This is how I make most of quinoa salads. They tend to hold up well with the dressing added.
Yum! Brittany, this looks SO delicious! Just going to omit the cheese to make it vegan! Cant wait to try it!
Yay!! Definitely let me know what you think once you try it. 🙂
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
Hey Julie – You can definitely just use any type of kale! 🙂
This looks fantastic!!!
Thanks for sharing.
Of course! Definitely come back and let me know if you end up trying this salad and what you think. 🙂
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!
Ahh that makes me so happy to hear, Wanita!! I’m so glad this recipe is a hit. Thanks for coming back to leave a comment + star rating. It means the world to me!!
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??
When you eat it as left overs, do you prefer to eat it hot or cold? Can’t wait to try it!
It’s delicious hot or cold!!
Hi Brittany,
Is there a strong vinegar taste to the dressing?
I don’t think so!
This recipe is so good. My kids even loved it. It’s easy and light but full of flavor. I loved it.
I’m so glad this recipe was a hit with the kids!! Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it!
Thanks for the great recipe! This is the perfect WFH Quarantine lunch dish. I’ll likely start making this on the reg.
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.
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.
I’m so glad you enjoyed it, Diane!!
Marvelous 👍🏻👍🏻👍🏻
I really like this recipe. So yummy!
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
Ahh that makes me so happy to hear, Gabrielle. 🙂 I’m so glad you found me and are loving the recipes so far. Thanks for coming back to leave a comment, I so appreciate it!
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!
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
Loved this recipe! Added vegan feta to keep it plant based. This will definitely be a staple of mine! Thanks
The kali was tough.
Can I substiute fresh spinach for the kale??
Definitely! 🙂
I love this recipe Brittany! I took away the feta cheese to make it vegan + used water instead of oil to make it oil-free. It was amazing and filling, thanks for the recipe!
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!
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! 🙂
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!
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!
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. 🙂
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.
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. 🙂
can you freeze this?
I haven’t tried freezing it, but I don’t see why not!
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!
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!
How long does this stay good in the fridge?
Hey Mia – This should stay good for about 5 days in the fridge in an airtight container.
Love this recipe…didn’t have quinoa, so used couscous…also subbed in brussel sprouts for broccoli & spinach for Kale….everyone loved it
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. 🙂
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.
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
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.
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. 🙂
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?
Hey Shauna – You can eat it cold or reheated, totally up to you! I hope you love this salad!
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!
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. 🙂
How many oz are in one serving?
Hey Kate – I didn’t measure the full amount of ounces, but the recipe should be enough for 6 portions.
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.
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. 🙂
This is delicious. All of my family love it. So quick and easy to make
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. 🙂
These people appear to be using your recipe without crediting you!
https://pin.it/1AAvoC3
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.
Fabulous! Everything we love! The flavor is fantastic!
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. 🙂
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!
Ahh that makes me so happy to hear, Lisa. I’m so pumped you loved this salad. 🙂
My favorite lunch recipe! I meal prep this for work on Sunday. I love it so much I make it almost every week haha
Ahh yay, that makes me so happy to hear!! I’m so glad you’ve been loving this salad.
My new favorite recipe.
Favorite recipe!
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!
So glad this salad was a hit! Thanks for coming back to leave a review, Christian. I so appreciate it!
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!
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. 🙂
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!
I’m so glad you loved this recipe, Nina. Thanks for the review. I really appreciate it!
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!
Woo!! So glad you’re loving this recipe, Megan. Thanks for the review. I so appreciate it!
SO good! This was a hit with the whole family!
Yay!! So glad it was a hit!! Thanks for the review, Carrie. I so appreciate it!
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.
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!
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.
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!
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!
Woo!! So glad you loved this recipe, Amber. I so appreciate you coming back to leave a review. 🙂
I made this recipe three days ago and have had it twice a day every day since. It’s so easy, delicious, and healthy.
So glad you’ve been loving this recipe, Elizabeth. Thanks for the review. I so appreciate it!
This was so good! So nourishing and tasty. The whole family loved it. Bonus points for how healthy is was😁
Woo! So glad it was a hit with your family, Annick! Thanks for coming back to leave a review. I appreciate it!
Delicious hot or cold! Go for the crushed red pepper. Looks as good as it tastes too!
So glad you love this recipe, Jackie!! Thanks for the review. I so appreciate it. 🙂
I made this salad twice, but substituted the broccoli for white cabbage the second time.
I can recommend the cabbage version. It was absolutely delicious!
I also made my own feta cheese and voilà you have a vegan salad!
So glad you loved this salad, Nadine! Thanks for the review 🙂
So yummy! I made this for my weekly lunch meal prep and it turned out so well😋
Woo! That makes me so happy to hear, Gwen! Thanks for the review. I really appreciate it.
Delicious!! Took me a while to chop all the veggies but WORTH IT!!
Woo! So pumped you enjoyed this salad, Kris! Thanks for coming back to leave a review. I really appreciate it!
Recently became a vegetarian and this has become a weekly staple! So easy to meal prep!
Yay!! I’m so glad this salad was a hit, Sarah! Thanks for the review. It means the world to me!
Love this recipe.
Yay! I’m so glad you’ve been loving this recipe, Kim! Thanks for the review 🙂
Meal prepped this for my lunches this week. So delicious and flavorful!!! Pretty simple to prep and put together.
Woo! That makes me so happy to hear, Brittany! I’m so glad this recipe was a success. Thanks for the review. It means the world to me!
This was so so good! I love roasted veggies, this salad is everything I like!
So glad you loved this salad, Jackie!! Thanks for making it and for the review. I so appreciate it!
Simply wonderful! Great combination of various flavours: zesty, savoury, sweet. Yumm!!! Thanks a lot!
I didnt have enough quinoa so i made it with 1/4 cup dry quinoa + 1/2 cup dry couscous
Yay! I’m so glad you enjoyed this recipe, Anna! Thanks so much for making it and coming back to leave a review. I really appreciate it!
This dish is sooo good!! The prep time is totally worth it, and it makes enough for several people!!! I felt healthier just putting it together, and the flavors are scrumptious!
Ah yay! So happy to hear this recipe was a success, Peggy! Thanks for making it and coming back to leave a review. It means so much to me!
Can you make this ahead of time and freeze it (if the cheese is omitted)?
I think that would be fine. I would probably wait to add the dressing until after it’s thawed and you’re ready to eat. I’m not sure how it would freeze with the dressing.
So yummy! I wondered if it would be a little bland but it’s so flavorful and delicious!
Yay!! Happy to hear this salad was a success, Nicole! Thanks for trying it out and coming back to leave a review. I really appreciate it!
Next time I’ll put a little less maple syrup because it was a bit too sweet, but I had also added some sweet corn in the roast! Overall delicious and nothing a little extra funky feta can’t fix:)
Sorry to hear it was a bit too sweet for you, Michelle. Glad you still enjoyed it! Thanks so much for the review. I really appreciate it :).
Fantastic recipe. Made a vegan version without feta cheese and it’s so great!
So glad you loved this recipe, Kaarel! Thanks for the review. I so appreciate it!
I made this to have as a small dinner and unfortunately it was a bit too bland for me. I do like dressings with a bit of zing which I felt was missing so maybe some balsamic vinegar would have fixed that or increasing the lemon juice. I want to try this again with some edits as it sounds really healthy!
Hey Debbie – Thanks for the feedback. Definitely feel free to make this recipe your own based on your taste preferences. 🙂
I’ve made this recipe multiple times. It has become a standard in our menu rotation. It’s perfect for dinner, as a side, hot or cold. I use the pre-cut baby kale to save time. I’ve also substituted brussel sprouts for broccoli. No fail recipe that is full of flavor! Highly recommend!
Ah yay! This makes me so happy to hear, Suzanne! So glad this recipe has been a hit. Thanks so much for the review. I really appreciate it!
This was soooo amazing! Maybe one of the best quinoa salads I have made. Thanks for sharing❤️
Woo! So happy this recipe was a hit for you, Jacquie. I appreciate you sharing a review and star rating, it means the world to me!
I made this tonight and oh my goodness!!!! This is so good! I’m definitely making this again! Thank you for the recipe!
Yay! So glad to hear that, Ana! Thank you so much for coming back to leave a review, I appreciate it so much.
This looks like a tasty salad. Just looking for some new salad ideas.
Thanks, Mary! Let me know how it turns out if you try it 🙂
This was so good! My new favorite! The roasted kale took it to the next level.
Ahh that’s great Tracy! Thank you for leaving me a comment and review, I truly appreciate it!
Already had roasted, sweet potato, steamed broccoli, and fresh kale mixed them with olive oil, roasted in the air fryer, doubled the dressing, delicious salad
YUM! Sounds delicious, Edith. Glad to hear that you are loving this salad. Thank you for your review + star rating, I really appreciate it.
Do you serve this warm or cold?
Hi Tracey – 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. Enjoy!
Made this with feta and didn’t like it at all. Ate the next day with goat cheese, and it was amazing. Loved the dressing, too.
I am so glad you loved this recipe with the goat cheese, Katie. Thanks so much for coming back and sharing your review + star rating, I so appreciate it!
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!
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!
This is so yummy! And you could easily switch up the vegetables with whatever you have on hand.
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!
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.
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.
Delicious salad!!
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!
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!
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!