Vegan Roasted Broccoli & Quinoa Salad

Introduction

Welcome to the delightful world of the Vegan Roasted Broccoli & Quinoa Salad—a vibrant and nourishing dish perfect for meal prep, a hearty lunch, or as a side to complement your dinner. This recipe combines the earthy flavors of roasted broccoli with the nutty taste of quinoa, creating a satisfying and nutrient-rich meal. With its fresh ingredients, zesty dressing, and a variety of textures, this salad is not only delicious but also packed with health benefits. This comprehensive guide will walk you through every step of the recipe, including detailed instructions, ingredient measurements, nutritional information, and tips for customization.

Ingredients

For the Salad:

  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 tablespoon olive oil (or any cooking oil of your choice)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 cup quinoa, rinsed
  • 2 cups water (or vegetable broth for more flavor)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup sliced almonds (toasted, if desired)
  • 1/4 cup dried cranberries (or raisins)
  • 1/4 cup fresh parsley, chopped

For the Dressing

Instructions

1. Preheat the Oven:

  • Begin by preheating your oven to 400°F (200°C). This high temperature will ensure that the broccoli becomes crispy and caramelized.

2. Prepare the Broccoli:

  • Cut 1 large head of broccoli into bite-sized florets. Place them on a baking sheet lined with parchment paper.
  • Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of salt.
  • Toss to coat the broccoli evenly with the oil and seasonings. Spread the florets out in a single layer to ensure even roasting.

3. Roast the Broccoli:

  • Roast the broccoli in the preheated oven for 20-25 minutes, or until the edges are crispy and the florets are tender. Toss halfway through for even cooking.

4. Cook the Quinoa:

  • While the broccoli is roasting, rinse 1 cup of quinoa under cold water to remove any bitter saponins.
  • In a medium saucepan, combine the rinsed quinoa and 2 cups of water (or vegetable broth). Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
  • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before transferring to a large mixing bowl.

5. Prepare the Salad Ingredients:

  • While the quinoa and broccoli are cooking, prepare the remaining salad ingredients.
  • Halve 1 cup of cherry tomatoes, dice 1/2 cup of red bell pepper, and finely chop 1/4 cup of red onion.
  • Toast 1/4 cup of sliced almonds in a dry skillet over medium heat until golden and fragrant, if desired.
  • Chop 1/4 cup of fresh parsley and set aside.

6. Make the Dressing:

  • In a small bowl or jar, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of maple syrup.
  • Add 1 minced clove of garlic and 1/2 teaspoon of dried oregano.
  • Season with salt and black pepper to taste. Whisk until well combined.

7. Combine the Salad:

  • In the large mixing bowl with the cooked quinoa, add the roasted broccoli, halved cherry tomatoes, diced red bell pepper, and finely chopped red onion.
  • Toss to combine all the ingredients evenly.
  • Add the toasted almonds, dried cranberries, and chopped fresh parsley.

8. Dress the Salad:

  • Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly with the dressing.

9. Serve:

  • Serve the salad warm or at room temperature. It can also be enjoyed cold, making it a great option for meal prep or make-ahead lunches.

10. Store Leftovers:

  • Store any leftover salad in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits.

Useful Information

  • Broccoli: Roasting broccoli brings out its natural sweetness and adds a delightful crunch. Make sure to cut the florets into uniform sizes for even cooking.
  • Quinoa: Quinoa is a complete protein and a great base for salads. Rinsing it before cooking helps remove any bitterness. For added flavor, cook it in vegetable broth instead of water.
  • Nuts and Dried Fruit: Sliced almonds add crunch, while dried cranberries provide a touch of sweetness. Feel free to substitute with other nuts or dried fruits based on your preference.
  • Dressing: The balsamic vinegar and maple syrup in the dressing balance tanginess with sweetness. Adjust the sweetness and acidity to match your taste preferences.

Nutritional Information

Per Serving (Assuming 4 servings total):

  • Calories: 350 kcal
  • Total Fat: 18 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 0 mg
  • Sodium: 250 mg
  • Total Carbohydrates: 40 g
    • Dietary Fiber: 6 g
    • Sugars: 8 g
  • Protein: 8 g

WW SmartPoints Value

For those following the WW (Weight Watchers) program:

  • SmartPoints: Approximately 8 points per serving. The total SmartPoints are based on the specific ingredients used and portion sizes. Adjust points if you change any ingredients or quantities.

The Vegan Roasted Broccoli & Quinoa Salad is a wholesome and flavorful addition to your meal repertoire. Combining roasted broccoli with protein-packed quinoa and fresh vegetables, this salad is both satisfying and nutritious. With its versatile ingredients and tangy dressing, it’s a perfect choice for meal prep or as a standout dish at any gathering. Enjoy the convenience and deliciousness of this salad while nourishing your body with wholesome, plant-based ingredients.

Conclusion

The Vegan Roasted Broccoli & Quinoa Salad is a wholesome and flavorful addition to your meal repertoire. Combining roasted broccoli with protein-packed quinoa and fresh vegetables, this salad is both satisfying and nutritious. With its versatile ingredients and tangy dressing, it’s a perfect choice for meal prep or as a standout dish at any gathering. Enjoy the convenience and deliciousness of this salad while nourishing your body with wholesome, plant-based ingredients.