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This Roasted Broccoli Quinoa Salad is wholesome, filling, and the perfect way to enjoy your veggies. Perfect for meal prep or simple plant-based dinners. Gluten-free, Oil-free option.
Skip the leafy greens and indulge in this Roasted Broccoli Quinoa Salad tonight. It’s equally as nutritious as my Everyday Kale Salad, but warm, comforting, and tossed in a lemon vinaigrette that keeps things bright and fresh tasting. All you need is 30 minutes and your best, large serving bowl.
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Introducing Your New Favorite Salad
If you’ve been looking for a simple salad that can be enjoyed warm, contains protein, and is made from affordable whole foods, you’ve come to the right place. This tasty roasted broccoli quinoa salad recipe hits the spot every single time.
It’s bright, crunchy, wholesome, and finished with a quick and easy vinaigrette you likely won’t need to run to the grocery store to make. So say goodbye to boring, unfulfilling salads and treat yourself to this flavorful, nutrition packed crowd pleaser.
Ingredients for Broccoli Quinoa Salad
Aside from the obvious broccoli and quinoa, you’ll need just 7 simple ingredients to whip this hearty dish together. This includes 1 large shallot, fresh parsley, slivered almonds, and ingredients to make your own homemade lemon vinaigrette.
It’s a great way to use up fresh herbs throughout the seasons and is easy to customize based on what’s in your fridge. Feel free to add your favorite veggies, extra dressing, crispy chickpeas, and more.
How to Make Roasted Broccoli Quinoa Salad
- Cook the quinoa according to package directions, then fluff with a fork and set aside.
- Roast the broccoli and shallots with a drizzle of olive oil, salt, and black pepper until crispy on the edges.
- Shake the oil, lemon juice, lemon zest, dijon mustard, garlic, salt, and black pepper vigorously to combine.
- Toss the quinoa, roasted veggies, parsley, and slivered almonds in a large bowl. Pour over the dressing and mix again until well combined.
- Season to taste, then serve warm, room temperature or chilled, as desired.
Caitlin’s Cooking Tips
- Invest in a quality extra-virgin olive oil. While you can certainly get away with cheaper oils in every day cooking, when it comes to making your own salad dressings from scratch, it’s worth it to use the good stuff. To help you find an option in your budget, check out this resource by the New York Post: The 10 Best Olive Oil Brands, with Expert Tips on How to Choose.
- Salad dressing separation is natural. If you’re making this salad for meal prep and have stored the salad dressing separately, don’t be alarmed if it separates. This is actually a good sign and is visual proof that your homemade dressing is free of preservatives!
This roasted broccoli quinoa salad can be served year round as a healthy main dish or hearty side dish. I prefer serving this salad slightly warm or room temperature, but it can also be served cold straight from the fridge with additional fresh parsley and roasted lemons for garnish.
If you’re looking for more warm salad recipes, you’ll also love this Fall Farro Salad, this Grilled Romaine & Charred Corn Salad and this Sheet-Pan Vegan Nicoise Salad! Or check out my collection of delicious salad recipes.
How to Store Broccoli Quinoa Salad
Leftover salad will keep for up to 5 days when stored in an airtight container in the refrigerator. If you are planning to make this salad for meal prep, store the dressing and remaining salad ingredients separately and toss just before serving.
Freezing this assembled salad is not recommended, but you can freeze cooked quinoa separately, if desired.
To reheat the next day, microwave your desired serving size until warm or heat in a large skillet on the stovetop.
Substitutions and Variations
- Oil-free option: Skip the olive oil for roasting and use another creamy dressing such as this Green Goddess Tahini Dressing, this Classic Tahini Dressing, or even this Nut-Free Vegan Ranch.
- Nut-free option: Swap the slivered almonds for unsalted pumpkin seeds or sunflower seeds.
- Quinoa substitutes: Try similar whole grains such as cooked barley, couscous (actually a pasta but typically used like a grain), or millet. Note that barley and couscous are not gluten-free options, so choose accordingly based on your dietary preferences. You can also use brown rice but it’s much heartier and will make this salad more of a grain bowl.
- Add extra protein: This roasted salad already contains a complete protein thanks to the quinoa, but if you’d like to make it even more filling, add in 1-2 cups of chickpeas for an additional plant-based protein and dietary fiber boost.
If your salad is mushy, this means that the quinoa was either overcooked or cooked in too much liquid. For best results, cook your quinoa with a 1:1.5 ratio. This means for every cup of quinoa, you will need 1 1/2 cups of water. To help, follow these simple steps and learn How To Cook Fluffy Quinoa.
This salad can be enjoyed either warm or cold. I personally prefer it warm and make this Crunchy Broccoli Salad when I’m craving a salad with raw broccoli.
Roast it! In this quinoa broccoli salad, I recommend roasting the veggies until soft, yet crispy on the edges. This will prevent your broccoli florets from being overly soft and lacking texture.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Roasted Broccoli Quinoa Salad
For the Salad:
- 1 cup dry quinoa
- 5 cups broccoli florets cut into bite-sized pieces
- Olive oil for drizzling
- 1 large shallot thinly sliced
- 1/2 cup parsley finely chopped
- 1/2 cup slivered almonds
For the Lemon Vinaigrette:
- 1/4 cup olive oil
- Juice of 1 lemon 2 to 3 tablespoons
- Zest of 1 lemon optional
- 1 teaspoon Dijon mustard
- 1 clove garlic crushed
- 1/2 teaspoon kosher salt
- Black pepper to taste
- Prep: Preheat the oven to 425F and grease or line a baking dish.
- Cook the Quinoa: Rinse the quinoa and add it to a pot with 1 ½ cups water. Bring to a boil over high heat, then cover and cook according to the package instructions. Fluff once cooked and set aside to cool.
- Roast the Vegetables: Add the broccoli and shallots to the baking dish and season with salt, pepper, and a drizzle of olive oil. Toss until combined, then roast on the top rack of the oven for 18 to 20 minutes, until slightly crispy on the edges.
- Make Vinaigrette: While the vegetables are roasting, add the oil, lemon juice, zest, dijon mustard, garlic, salt, and black pepper to a small jar. Seal the jar and shake vigorously until emulsified. Set aside.
- Combine: Add the cooked quinoa to a large bowl and combine with the roasted vegetables, parsley, and almonds. Pour the dressing over everything and mix until evenly combined. Season with additional salt and pepper to taste, if necessary.
- Serve & Store: Serve immediately or let chill in the refrigerator. Store any leftover in the fridge for up to 5 days.
- Oil-Free: Use my Tahini Dressing instead!
- Nut-Free: Swap the almonds for pumpkin seeds.
- Add Protein: Mix 1-2 cups of chickpeas into the salad for an extra protein boost