Roasted Broccoli Quinoa Salad

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[{"selector":"#anim-87af8905-7ea6-4620-b131-49d1672a2cb5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-477a3a84-cb41-4cdb-af69-53036a317782","keyframes":{"transform":["translate3d(0px, -210.68739%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c70cd932-3cb9-43f1-94b8-79a8e3eb559d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-66849b06-6384-4582-ad87-7a785c6d53eb","keyframes":{"transform":["translate3d(0px, 230.37036%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A delicious roasted broccoli quinoa salad with sweet potatoes, kale and a flavorful lemon dressing. Great as a gluten-free vegetarian main or perfect for meal prep ! A delicious roasted broccoli quinoa salad with sweet potatoes, kale and a flavorful lemon dressing. Great as a gluten-free vegetarian main or perfect for meal prep ! Get Recipe

Ingredients

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Cook quinoa in water or broth.

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Roast broccoli and sweet potatoes with olive oil, salt and pepper.

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Whisk together lemon juice, vinegar, maple syrup, oil, salt, pepper and red pepper to taste.

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Add kale and chickpeas to the sheet pan and roast a little longer.

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Toss quinoa, roasted veggies, feta, parsley and dressing together.

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Serve and enjoy! Leftovers keep in the fridge up to 5 days for meal prep.

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If you try this recipe, be sure to leave a review and star rating on the post.

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More Quinoa Salad Recipes to Try!

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Roasted Broccoli Quinoa Salad

Ingredients

Cook quinoa in water or broth.

Cook quinoa in water or broth.

1. Make Quinoa

Roast broccoli and sweet potatoes with olive oil, salt and pepper.

Roast broccoli and sweet potatoes with olive oil, salt and pepper.

2. Roast Veggies

Whisk together lemon juice, vinegar, maple syrup, oil, salt, pepper and red pepper to taste.

Whisk together lemon juice, vinegar, maple syrup, oil, salt, pepper and red pepper to taste.

3. Make Dressing

Add kale and chickpeas to the sheet pan and roast a little longer.

Add kale and chickpeas to the sheet pan and roast a little longer.

4. Roast Again

Toss quinoa, roasted veggies, feta, parsley and dressing together.

Toss quinoa, roasted veggies, feta, parsley and dressing together.

5. Toss Salad

Serve and enjoy! Leftovers keep in the fridge up to 5 days for meal prep.

Serve and enjoy! Leftovers keep in the fridge up to 5 days for meal prep.

6. Serve

If you try this recipe, be sure to leave a review and star rating on the post.

If you try this recipe, be sure to leave a review and star rating on the post.

Swipe Up for the Full Recipe!

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Full recipes at eatingbirdfood.com

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