It’s back to school time, which means we need meals that pack well and taste DELICIOUS. Well, look no forward than this Crumbly Lemony Roasted Broccoli Quinoa Salad. Roasted broccoli, crumbled up, and tossed with quinoa in a lemony dressing and herbs, gives serious tabbouleh vibes. It is a straight smack in the face full of flavor!
Even with everything going on, some of us still need ideas for meals to go back to school or work. I am so happy to share with you this light, delicious, and affordable meal that you absolutely need to see! And taste. It’s easy, delicious, and, the best part, it gets better as it sits. Plus, we love a broccoli moment over here.
So let’s get to it shall we?
Now the easiest way I can describe this is kind of like a broccoli salad meets a tabbouleh. I love the flavors of tabbouleh, with the herbs, lemon, and olive oil. However, once tomatoes go away due to summer, it’s nice to have a salad like this Crumbly Lemony Roasted Broccoli Quinoa Salad that we can eat all year round.
This salad could not be easier. First, we roast the broccoli in the oven until it gets tender with some crispy brown bits. While roasting the broccoli, we cook up some tender fluffy quinoa. I have a love/hate relationship with quinoa, if I am being honest. However, it just absolutely works here!
Now, once the quinoa and the broccoli are cooked, we chop half the broccoli into bite sized pieces. I love the texture and flavor this creates. Plus, if you can’t get your kids to eat vegetables, this basically mimics the texture of the quinoa. Win win!
Then, comes my favorite part: adding the dressing and herbs. I love adding herbs to salads. It just makes everything taste so fresh and gives it a little something extra. Add a lemony dressing and you’ve got yourself a salad to eat on the side, take for lunch, or serve as a main with some chickpeas or halloumi on top. I love packing it up in these containers to take with me to school or to the office. It is magic, y’all!
Yields 4 Servings
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1.5 pounds of broccoli crowns (2 large heads or 3 medium heads) cut into florets
- 1 tablespoon avocado or olive oil
- salt + pepper
- 3/4 cup dry quinoa, rinsed in a fine mesh sieve
- 1 tablespoon olive oil
- juice of 2 lemons
- 3 scallions, sliced thinly
- 1/2 teaspoon ground allspice
- 1/4 cup parsley leaves
- 3-4 sprigs mint leaves
- salt + pepper
- pomegranate seeds and grilled halloumi, for serving (optional)
Preheat the oven to 425 degrees F. Toss broccoli florets with olive or avocado oil, salt, and pepper and spread in a thin layer on a baking sheet. Place the baking sheet in the oven and roast for 15-20 minutes, turning once, until the broccoli is browned and crispy in spots with tender stems. Let the broccoli cool to touch before handling.
While the broccoli is cooking, place rinsed quinoa, 1.5 cups of water, and salt in a medium saucepan. Bring up to a boil, then down to a simmer. Cook for 10 minutes or until the water is absorbed. Fluff with a fork.
Take 1/2 of the roasted broccoli off of the sheet tray and place on a cutting board. Chop until the broccoli is in little bite sized pieces. Add chopped and unchopped broccoli to a large mixing bowl. Add quinoa to the same bowl. Add sliced scallions, parsley, and mint and toss to combine. Add lemon juice, olive oil, and allspice, tossing to combine. Season with salt and pepper, to taste. Garnish with pomegranate seeds and grilled halloumi cheese, if desired. EAT.