Description
A delicious quinoa salad packed with roasted vegetables and a creamy tahini dressing.
Ingredients
Scale
- ¾ cup quinoa, dry
- 1½ cup low sodium vegetable broth
- 5 cups kale, measured before chopping (once chopped & massaged, makes ~2½ cups)
- ½ cup shaved parmesan cheese
- 1 (15 oz) can chickpeas (garbanzo beans)
- 1 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- 6 cups broccoli florets (~2 heads chopped into florets)
- 2 Tbsp extra virgin olive oil (or avocado oil)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¾ tsp kosher salt (use ½ if using fine table salt)
- ¼ tsp black pepper
- squeeze fresh lemon (added at the end)
- ¼ cup tahini
- 3 Tbsp fresh lemon juice (~1 large lemon)
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic
- ½ tsp kosher salt (more to taste)
- dash black pepper
- ¼–⅓ cup water to thin it out as needed (I use about ⅓ cup)
Instructions
- Preheat the oven to 425℉ (218°C). Line 2 large baking sheets with parchment paper and spray with olive oil for easy cleanup.
- Chop the broccoli into similarly sized pieces. In a large mixing bowl, toss the broccoli in the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Add it to one of the baking sheets in a single layer and roast in the preheated oven for 20-25 minutes, tossing halfway through. When broccoli is done cooking, add a squeeze of lemon.
- Drain and rinse the chickpeas and dry them with paper towels. In the same bowl or a different bowl as you seasoned the broccoli, add the chickpeas, olive oil, and seasonings. Toss to coat the chickpeas and add them in a single layer to the second baking sheet. Roast in the preheated oven for 20-25 minutes, tossing halfway through.
- While the broccoli and chickpeas roast, cook the quinoa. First rinse the dry quinoa under cold water using a fine mesh strainer. Then, add it to a small pot with the vegetable broth and bring it to a boil. Lower heat, cover, and simmer for 15 minutes. Remove from the heat and let it cool for 5 minutes. Fluff it with a fork.
- Chop the kale and add it to a bowl with a squeeze of lemon juice and pinch of salt. Massage kale with clean hands to soften it and set it aside.
- Make the dressing by blending the tahini, lemon juice, maple syrup, Dijon mustard, garlic, kosher salt, black pepper, and warm water in a blender or food processor until smooth. Taste and add more salt as needed.
- Assemble by adding everything including the chopped kale, crispy chickpeas, broccoli, cooked quinoa, and parmesan to a large bowl or salad serving dish. Add half the dressing right before serving and serve the remaining dressing on the side. If you’re using this salad as a meal prep for the week, I suggest making the separate components and assembling it when you’re ready to eat.
- Hint: don’t skip massaging the kale! It makes a big difference in the texture and softens it. This salad can be served at room temperature.
Notes
- This salad is perfect for meal prep. Keep components separate until ready to serve.
- Adjust the dressing thickness with more or less water based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Baking, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg