Roasted Broccoli Quinoa Salad

Jump to Recipe

Roasted Broccoli Quinoa Salad-quinoa with roasted broccoli, spinach, pistachios, green onion, lemon, and feta cheese. This healthy salad is great as a side dish or main dish.

Roasted Broccoli Quinoa Salad Recipe

Oven Roasted Broccoli

If you haven’t tried my favorite Roasted Broccoli recipe, what are you waiting for? It is the BEST way to eat broccoli. I have been making it every day for about a week, you know to start the new year off right. I love eating roasted broccoli plain or along side any meal, it goes great with anything. This time, I decided to mix things up by making a salad with my roasted broccoli. I am so glad I did because this Roasted Broccoli Quinoa Salad is my new favorite salad. You have to try it!

Easy Roasted Broccoli Quinoa Salad

Tips for Cooking Quinoa

The base of the salad is quinoa. I love using quinoa because it is healthy, hearty, and a good source of protein. I don’t do wimpy salads. I don’t want to walk away from my salad feeling hungry and I promise this salad will leave you satisfied.

Quinoa is easy to make and here are my tips for cooking perfect quinoa every single time!

  • Place the quinoa in a fine-mesh strainer and rinse under cold water.Rinsing removes quinoa’s natural coating, called saponin, which can make it taste soapy or bitter. Drain.
  • For one cup of quinoa, you need 2 cups of liquid, water or broth. Cooking the quinoa in broth will add more flavor, but water is fine too.
  • In a medium saucepan, combine water or broth, the rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15 minutes.
  • Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork. Serve!

Healthy Roasted Broccoli Quinoa Salad Recipe

Roasted Broccoli Quinoa Salad

Once the quinoa is cooked your broccoli is roasted, you can build the most amazing salad.

Place the quinoa in a large bowl and add the roasted broccoli, spinach, green onion, a drizzle of olive oil, squeeze of fresh lemon juice, chopped pistachios, and feta cheese. Season with salt and pepper and that is it! The salad is done and ready to be eaten…my favorite part:) If you need the salad to be vegan, you can leave off the feta cheese, it will still have plenty of flavor.

Enjoy this salad for a healthy lunch or dinner! It reheats well, so make sure you save the leftovers. And I even ate it cold the next day and it was still good! This salad is a winner all-around!

Make healthy eating easy this year and make this Roasted Broccoli Quinoa Salad. It is so good you will forget that it is good for you! You will want to eat it every day…at least I do! Enjoy!

More Quinoa Salad Recipes:

Roasted Broccoli Quinoa Salad Recipe in bowl

Roasted Broccoli Quinoa Salad

Quinoa with roasted broccoli, spinach, pistachios, green onion, lemon, and feta cheese. This healthy salad is great as a side dish or main dish.
4.8 from 5 votes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Cuisine
American
Servings
6

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 heaping cups roasted broccoli
  • 3 cups roughly chopped spinach
  • 1 green onion chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1/3 cup chopped pistachios
  • 1/4 cup crumbled feta cheese
  • Salt and black pepper to taste

Instructions

  1. In a medium saucepan,bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.
  2. Add the roasted broccoli, spinach, and green onion to the quinoa. Drizzle with olive oil and fresh lemon juice. Gently stir. Add the chopped pistachios, feta cheese, and season with salt and black pepper, to taste. Serve.
Nutrition Facts
Roasted Broccoli Quinoa Salad
Amount Per Serving
Calories 205 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Cholesterol 5mg2%
Sodium 88mg4%
Potassium 324mg9%
Carbohydrates 21g7%
Fiber 3g12%
Protein 6g12%
Vitamin A 1505IU30%
Vitamin C 8.3mg10%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

quinoa salad, roasted broccoli, salad

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. I remember the first time I had roasted broccoli, it was like I had been eating broccoli wrong all those years lol! I love the ingredients in this salad and how simple it is! The feta and the pistachios make the salad though 🙂 YUM

  2. Can you use left over broccoli? I am making roasted broccoli for dinner and it would be so much easier to make enough for tomorrows salad at the same time. Thanks.

  3. Made this tonight using tri colour Quinoa, substituted cashews in place of pistachios and threw in mini fairy tomatoes from garden. ( have glut of tomatoes at present) Recipe got the thumbs up and daughter took the remainder home for her work lunch tomorrow! Served it with a spicy chicken breasts, great combo. Will definitely be making this again.

  4. Wondering if this is meant to be a cold or warm salad??? With the addition of uncooked spinach, I am thinking it’s intended to be cold? Roasted broccoli is a family favorite!

  5. Thank you for the delicious recipe !!
    Made it today for lunch. Substituted the pistachio for 1/3 cup trail-mix
    See my photo on Instagram https://www.instagram.com/p/BApwE8Qu4kK/?taken-by=snickerous

  6. Yum, yum, yum!
    I decreased the quinoa by about half and added a shredded chicken breast- less carbs and more protein. Overall, totally delicious! I can’t wait to eat the leftovers tomorrow!

    1. Quinoa actually has a lot of protein. It’s one of those amazing foods that is a complete protein by itself, like meat! 🙂

  7. I made this tonight with grilled salmon. Delicious! Hubby isn’t a fan of lemon so he drizzled it with Gazebo Room Light dressing instead of oil and lemon.  DELICIOUS both ways 

  8. I made this fOr dinner and it was WONDERFUL!  I used goat cheese and added some red pepper flakes.  Will definitely make it again!

  9. I made this for Easter dinner for the first time and LOVED it.  I added fresh mint which went well with the lemon dressing.  thanks!

  10. 5 stars
    Just made this recipe yesterday. It was tasty. Even my mom liked it, and she doesn’t eat anything “weird.” It is really easy to customize as well. I had some left over broccoli and cauliflower I needed to use up, so I roasted them together and threw them in the salad. I actually like the roasted cauliflower best, so next time I will use all cauliflower instead of the broccoli. Also, I am not a fan of olive oil. The flavor is just too strong for me so I used vegetable oil instead. This will be going into my regular recipe rotation. A question: Is there a way to print up the recipes with their nutritional information? I have two different autoimmune conditions plus I am trying to lose weight so the information would be handy.

  11. 4 stars
    Wonderful recipe! I just made this to have for lunches this week. We have a nut allergy in the house so I added black beans and left out the pistachios. It will be a nice change from my standard green salad lunch!

  12. How long does this recipe store for? Could I freeze it? Looking for a way to meal prep this for lunches all week, thanks! 🙂

  13. This is soooo yummy! I used sauteed kale instead of spinach and toasted pumpkin seeds instead of pistachios, since that’s what I had on hand. I used only 3/4 cup quinoa, but the same amount of dressing. Delish!

  14. 5 stars
    This looks delicious!  Might try it with goat cheese, not a huge feta fan:).  Roasted broccoli is a staple in my house, my fiancé won’t eat it any other way!

  15. I don’t have a favor quinoa dish, but I’m loving the broccoli quinoa dish. Has all my favor things.
     Will be making this dish.

  16. Hi I have been super into roasting veggies, so good, but I had a quick question.

    I meal prep/try to for five days of work lunches, whenever I make this on a Sunday, the veggies are soggy by Tuesday/Wednesday, and tips to keep them from getting soggy so I can enjoy something like this or the Buddha bowl for lunch all week so I’m not roasting veggies every single night??? 

    Thank you!!!!

  17. 5 stars
    Super fast, easy, healthy and delicious! Thanks so much! I roasted my own almonds for this and used garlic infused olive oil to dress it

  18. 5 stars
    I’m new to this whole food plant-based thing, and this was just the kind of recipe I needed to show myself that it doesn’t have to be bland or super intricate. This is SO easy and tasty and will definitely be a staple in my fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *