Recipes > Broccoli Quinoa Salad with roasted lemon vinaigrette

Broccoli Quinoa Salad With Roasted Lemon Vinaigrette

Details

This is a favorite salad for many folks! Roasting lemons before you squeeze them into a dressing brings out their sunny sweetness.
  • Serves: 3
  • Active Time: 30 mins
  • Total Time: 30 mins - 35 mins
  • Views: 242
  • Success Rating: 0% (?)
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Steps

Step 1: Prepare Salad Fixings

Prepare Salad Fixings
  • 3⁄4 cup quinoa, rinsed & drained (≈2 1⁄4 cups cooked)
  • 11 1⁄4 oz broccoli florets cut into bite-size pieces (≈4 1⁄2 cups)
  • 3⁄4 red onion, cut into wedges (≈3⁄4 cup)
  • 2 1⁄4 oz baby spinach (≈3 cups)
  • 7 1⁄2 radishes, thinly sliced (≈1⁄3 cup)
  • 3 lemons, halved
  • 1 1⁄2 tablespoons white wine vinegar
  • 1 1⁄2 tablespoons pure maple syrup
  • 1 tablespoon coarse-grained mustard
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons toasted pine nuts, for serving

Method

Preheat the broiler to high.

PREPARE GRAINS
In a saucepan over high heat, bring quinoa and 1 1⁄2 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork. Chill in the refrigerator.

ROAST VEGETABLES & LEMONS
On a baking sheet, place broccoli, red onions, and lemons, cut sides up. Brush vegetables with water, then broil 4 to 5 inches from the heat until you start to see crispy, browned bits on the vegetables and broccoli starts to turn tender, 6 to 8 minutes. Transfer sheet to a wire rack to let cool.

MAKE SALAD
In a large bowl, combine spinach, cooked quinoa, and radishes.

WHISK ROASTED LEMON VINAIGRETTE
Squeeze juice from 1 1⁄2 roasted lemons. Measure out 1⁄3 cup juice (add a bit of water if needed to reach that amount); set aside remaining juice. In a small bowl, whisk the 1⁄3 cup lemon juice, white wine vinegar, maple syrup, and coarse-grained mustard.

TOSS, SEASON & SERVE
Add broccoli and red onions to salad, then drizzle with roasted lemon vinaigrette; toss to mix. Season with salt and pepper to taste. Serve salad with a sprinkle of toasted pine nuts and remaining roasted lemon.

Chef's Notes

Suggested adult serving: 2½ cups

Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

RECIPE TIPS
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).

Toasted Pine Nuts: You can purchase pre-toasted pine nuts, or you can toast them yourself: Simply cook in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.

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