Warm Quinoa Roasted Broccoli Salad (Printable Version)
Nourishing warm quinoa salad with roasted broccoli, cherry tomatoes, and creamy lemon-tahini dressing. Hearty yet light.
# Ingredient List:
→ Grains
01 - 1 cup (180 g) quinoa, rinsed
02 - 2 cups (480 ml) water or vegetable broth
→ Vegetables
03 - 1 large head broccoli, cut into florets (about 4 cups)
04 - 1 small red onion, sliced
05 - 1 cup (150 g) cherry tomatoes, halved
→ Dressing
06 - 3 tablespoons tahini
07 - Juice and zest of 1 lemon
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon maple syrup or honey
10 - 1 garlic clove, minced
11 - 2–3 tablespoons warm water (to thin)
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 1/4 cup (30 g) toasted sliced almonds
14 - 1/4 cup (30 g) crumbled feta cheese (optional)
15 - 2 tablespoons chopped fresh parsley or mint
# How to Make It:
01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Toss broccoli florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 18–20 minutes, tossing halfway through, until broccoli is golden and tender. Add cherry tomatoes for the last 5 minutes of roasting.
04 - While vegetables roast, combine quinoa and water or broth in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and let cool slightly.
05 - Whisk together tahini, lemon juice and zest, olive oil, maple syrup or honey, garlic, and 2 tablespoons warm water in a bowl. Add more water for desired consistency. Season with salt and pepper.
06 - In a large serving bowl, combine warm quinoa, roasted vegetables, and half the dressing. Toss gently to combine.
07 - Top with toasted almonds, feta (if using), and fresh herbs. Drizzle with remaining dressing before serving. Serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between warm, nutty quinoa and those crispy, almost charred broccoli edges is the kind of texture combination that makes you forget you are eating something healthy.
- The lemon tahini dressing pulls everything together with a creamy tang that tastes far more indulgent than it actually is.
02 -
- Do not skip rinsing the quinoa because that soapy residue will bleed into the entire dish and no amount of dressing can hide it.
- Adding the tomatoes at the very end of roasting instead of at the beginning was a discovery that changed everything because they stay bright and juicy instead of turning into shriveled leather.
03 -
- Toast the almonds in the still warm oven for three minutes after the vegetables come out so you do not dirty an extra pan and they pick up a faint sweetness from the residual broccoli caramelization.
- Taste the dressing on its own before adding it to the bowl because tahini brands vary wildly in thickness and bitterness, and adjusting now saves the whole dish later.