Quinoa and Roasted Broccoli and Cherry Tomato Salad with Lemon Garlic Dressing

This delicious quinoa and roasted broccoli and cherry tomato salad with lemon garlic dressing is a perfect meal for lunch or dinner that’s packed with flavor, nutrition, and is easy to make in just 35 minutes! It’s also vegan-friendly!

Cooking Equipment:

Baking sheet lined with parchment paper; Small bowl; Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Broccoli, Cherry Tomatoes, Lemon Garlic Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

½ cup quinoa

1 cup broccoli florets

½ cup cherry tomatoes, halved

2 tablespoons olive oil

1 clove garlic, minced

Juice of ½ lemon

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F (190°C).

Place the broccoli florets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20 minutes until lightly browned.

Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside to cool slightly.

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

In a large bowl combine the cooked quinoa, roasted broccoli florets and cherry tomatoes. Pour over the dressing and toss until everything is evenly coated in the dressing. Serve immediately or chill in the refrigerator for later use.

Nutrition:

Calories – 450 kcal; Protein – 12g; Fat – 15g; Carbohydrates – 55g; Fiber – 8g; Sodium – 250mg

Rating:

Did You Know?

Meze, a selection of small dishes served as appetizers, is a popular way of eating in Mediterranean countries.