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Broccoli Quinoa Salad

Ladies and gents...I have found the recipe that makes broccoli absolutely DELISH. I'm weird about texture and broccoli was always something I put off because of it. But with the help of a food processor and some yummy condiments came this delicious recipe that can be used for lunch or a side all week!


  • 1 cup uncooked quinoa

  • 1 large (or two small) head of broccoli, florets removed and chopped to a uniform size

  • ¼ cup + 1 Tbsp. olive oil, divided

  • 1-2 Tbsp. dijon mustard*

  • 2-3 Tbsp. honey (or maple syrup for vegans)**

  • juice of ½ lemon

  • 1 clove garlic, minced or grated

  • 2 handfuls chopped walnuts or almonds (optional)

  • salt+pepper


  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.

  2. Cook quinoa according to package directions, then set aside.

  3. Toss broccoli florets in 1 Tbsp. olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.

  4. Meanwhile, make the dressing. Combine dijon, honey/maple syrup, lemon, garlic, and remaining ¼ cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.

  5. When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain (see photos).

  6. In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top***, and mix to combine.

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