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Roasted broccoli quinoa salad in a large white bowl with two wooden serving spoons.
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4.42 from 168 votes

Roasted Broccoli Quinoa Salad

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!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Salad
Cuisine: American
Keyword: roasted broccoli quinoa salad
Servings: 4 -6


  • 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
  • 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


  • 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.
    A large white pot with broth and uncooked quinoa.
  • Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
    A small baking dish full of chickpeas.
  • 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.
    A baking tray with diced sweet potato and broccoli florets before being roasted.
  • 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.
    A baking tray with roasted sweet potato, kale, broccoli, and chickpeas.
  • 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.
    Two serving spoons mixing the roasted broccoli quinoa salad in a large glass bowl.
  • 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.
    A small bowl containing lemon juice, vinegar, maple syrup, oil, salt, pepper, and crushed red pepper. Used as a dressing for the roasted broccoli quinoa salad.
  • Pour dressing over quinoa/vegetable mixture and toss to combine. Taste and season with more salt and pepper before serving, if needed.
    A glass bowl containing a roasted broccoli quinoa salad.
  • 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.




Serving: 1/4 of recipe | Calories: 527kcal | Carbohydrates: 61g | Protein: 17g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 507mg | Potassium: 828mg | Fiber: 12g | Sugar: 7g