Here’s a recipe that makes a fantastic main course salad but would also be an excellent match as a side salad with grilled meats. This salad is loaded with things that are good for you and its easy to make. Give it a try!
I adapted my version from one at EatingBirdFood (and she adapted hers too!) I used a little less water for cooking quinoa and a little less oil to create what you see below.
Roasted Broccoli & Kale Quinoa Salad is great served warm right when you finish making it, at room temperature, or straight out of the fridge (if you have any left overs the next day) Perfect for packing in a lunchbox.
ROASTED BROCCOLI & KALE QUINOA SALAD
- 1 cup quinoa (dry)
- 1 3/4 cup water (or vegetable broth)
- 1/2 pound broccoli cut into florets
- 1 medium sweet potato peeled and cut into 1/4 – 1/2 inch chunks
- 1 can (15oz) chickpeas
- 1 bunch kale, stems removed, roughly chopped
- olive oil, as needed
- 1/4 cup chopped parsley
- 3 tablespoons crumbled feta cheese (more or less to taste)
For the Dressing:
- 1/2 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- juice from one lemon
- 1 1/2 tablespoons olive oil
- salt and ground pepper, to taste
- crushed red pepper (to taste and optional)
Heat oven to 425 degrees.
Bring water to a boil in a medium saucepan. Add quinoa (be sure to rinse quinoa unless package specifically tells you its pre rinsed). Once retuned to a boil, cover and turn heat to low. Cook for 15 minutes (water should be absorbed). Then remove from heat and sit for 15 minutes after which put quinoa in a large bowl to cool.
Drain and rinse chick peas. Place on paper towels or hand towel to dry.
Toss broccoli and sweet potatoes with a little olive oil and roast in oven for about 20 minutes. After 20 minutes, add kale and chickpeas to the roasting pan. Toss, and roast for about another 15 minutes. Be sure to stir the vegetables at least once during the roasting process.
Once veggies are nicely roasted, remove from oven and add to bowl with quinoa. Mix.
Add parsley and feta cheese to vegetables, quinoa and mix all together.
In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, black pepper and red pepper (if using). Toss dressing over quinoa/vegetable mixture.
Leftovers will keep in the fridge for 4 – 5 days.
It’s so good!