Roasted Broccoli Quinoa Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.6
  • Total Fat: 11.1 g
  • Cholesterol: 8.3 mg
  • Sodium: 385.4 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 6.6 g
  • Protein: 9.3 g

View full nutritional breakdown of Roasted Broccoli Quinoa Salad calories by ingredient


Introduction

Preheat oven to 425 degrees.
Oven rack should be in the center of the oven in order to roast the broccoli properly

This recipe may be a little higher in fat grams but it makes up for it in nutritional content. LOADED and FILLING Preheat oven to 425 degrees.
Oven rack should be in the center of the oven in order to roast the broccoli properly

This recipe may be a little higher in fat grams but it makes up for it in nutritional content. LOADED and FILLING
Number of Servings: 4

Ingredients

    1/4 tsp red pepper flakes
    Dash of Salt
    Dash of pepper
    Broccoli, fresh, 1 bunch
    Olive Oil, 2 tbsp wisked with 2 tbsp of water just prior to drizzle
    *Lemon Juice, 1 lemon yields
    Ancient Harvest Traditional Whole Grain Quinoa, 1/2 (dry) cup1 serving =.25 cup dry
    Vegetable Broth, 1 cup (select fat free low sodium variety)
    Feta Cheese, 1/4 cup
    Red Ripe Tomatoes, 1 large (3" dia) Cut into chunks

Tips

In a wire strainer, rinse quinoa until water runs clear before adding it to the broth for cooking.

**The origional recipe called for 1 cup dry quinoa cooked in 2 cups of broth however that is a lot of quinoa. "A little quinoa goes a long way.....quinoa doubles in volume during cooking"
I also changed the amount of Olive Oil but wisked in 2 tablespoons of water to create the volume needed to coat all the broccoli.


Directions

Cut Broccoli into florests, leaving the long stalks attached. Place them in a bowl and drizzle with the olive oil/water wisked in. Squeeze half of a fresh lemon over the top of the broccoli and season with salt, pepper, and red pepper flakes. Make sure the broccoli is coated and pour onto a baking sheet or shallow pan (arrange in a single layer) and roast 15 minutes at 425 degrees. About 15 minutes or until broccoli begins to turn brown.

Meanwhile on the stove bring the 1 cup of vegetable broth to a boil and add the 1/2 cup dry quinoa. Stir occassionally. Bring broth back to a boil then simmer until all the broth has been absorbed. Fluff with a fork.

Add all ingredients to a bowl and toss together. Squeeze remainder of lemon juice over top before serving

Serving Size: divide into 4 servings