Roasted Broccoli Quinoa Salad Recipe

Roasted Broccoli Quinoa Salad

A healthy salad which is great as a side dish or as a main. The base is quinoa with its nutty flavor. Add crispy roasted broccoli, sweet sun-dried tomatoes, tangy feta, and toasty almonds. A touch of fresh green herbs and voilà, a tasty and protein-laden meal.

Servings: 4 servings

Time: 30 minutes plus cooling



  • 1 lb (450 g) broccoli florets
  • 2 Tbsp olive oil
  • a pinch of red pepper flakes, or more to taste
  • salt and freshly ground pepper


  • 1 cup (180 g) quinoa
  • 2 cups (500 ml) water
  • 1/2 cup (90 g) sun dried tomatoes in oil, drained and roughly chopped
  • 3/4 cup (90 g) cubed feta cheese
  • 1/4 cup (30 g) toasted slivered almonds
  • 1/2 tsp cumin, or to taste
  • salt and freshly ground pepper
  • 1/4 cup (60 ml) extra virgin olive oil, or more to taste
  • juice of 1 lemon, or to taste
  • 3 scallions, thinly sliced
  • 4 Tbsp cilantro or flat-leaf parsley, finely chopped


Preheat oven at 450° F/230° C

Place quinoa in a bowl. Cover with water and let it sit for 5 minutes.

While the quinoa is resting, add the broccoli florets, olive oil, red pepper flakes, salt, and freshly ground pepper to another bowl. Toss them well. Line a baking sheet with parchment paper. Spread broccoli florets over the baking sheet on an even layer and set aside.

Bring water to a boil. Add salt. Drain quinoa in a strainer and then rinse quinoa until water runs clear. Add quinoa to the boiling water. Bring it again to a quick boil and then reduce the heat to low. Cover pot and simmer quinoa for about 15 minutes or until quinoa is tender and translucid.

While the quinoa is cooking roast the broccoli florets for about 12-15 minutes or until tops are a bit charred on the edges and stalks are tender when pierced with a knife. Florets should still be a little crunchy, not too soft. When broccoli is ready, remove it from the oven and let it cool.

Drain quinoa when ready. Return it to the pot. Cover it with a clean kitchen towel and let it sit for 10 minutes longer. Fluff it up and let it cool.

Place the cooled quinoa and broccoli florets in a bowl. Add the chopped sun-dried tomatoes, toasted almonds, feta cheese, scallions, and cilantro. Whisk olive oil and lemon juice in a small bowl. Season with cumin, salt, and pepper. Drizzle over the salad and toss it gently. Serve at room temperature. A poached egg is optional, but it turns a side dish into a great main course.

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