Broccoli and Quinoa Salad with Lemon Vinaigrette

Baking sheet Small bowl Large bowl Whisk

10

25

Mediterranean

Broccoli, Quinoa, Salad, Lemon Vinaigrette, Healthy, Lunch, Dinner

lunch, dinner

1

1/2 cup cooked quinoa

1 cup broccoli florets

2 tablespoons olive oil

1 tablespoon lemon juice

1/4 teaspoon garlic powder

Salt and pepper to taste

Preheat oven to 375°F.

Place the broccoli florets on a baking sheet and drizzle with 1 tablespoon of olive oil.

Roast in the oven for 15 minutes, or until the broccoli is tender.

In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper.

In a large bowl, combine the cooked quinoa and roasted broccoli.

Pour the lemon vinaigrette over the quinoa and broccoli and toss to combine.

Calories: 350, Fat: 10g, Carbohydrates: 45g, Protein: 15g List of

This Broccoli and Quinoa Salad with Lemon Vinaigrette is a light and healthy salad that is perfect for lunch or dinner. It is packed with protein and fiber and is a great way to get your daily dose of vegetables. The preparation time is 10 minutes and the cooking time is 15 minutes. List of

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The use of citrus fruits, such as lemons and oranges, is a common feature of Mediterranean cuisine, particularly in dishes from the southern regions.