Quinoa and Roasted Broccoli and Red Pepper Salad with Dijon Vinaigrette

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

10

35

Mediterranean

Quinoa, Broccoli, Red Pepper, Dijon Vinaigrette

lunch, dinner

1

1/2 cup quinoa

1/2 head of broccoli, cut into florets

1 red pepper, diced

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons dijon mustard

2 tablespoons white wine vinegar

2 tablespoons honey

Preheat oven to 375°F (190°C).

Spread 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 in the preheated oven for 20 minutes or until lightly browned.

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

In a large bowl combine the cooked quinoa, roasted broccoli florets, diced red pepper and remaining tablespoon of olive oil. Mix until combined.

In a small bowl whisk together the dijon mustard, white wine vinegar and honey until combined. Pour over the quinoa mixture and mix until everything is evenly coated in the dressing.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Calories – 300; Fat – 12g; Carbohydrates – 36g; Protein – 8g; Fiber – 6g List of

This delicious quinoa and roasted broccoli and red pepper salad with a tangy dijon vinaigrette is easy to make in just 35 minutes! It’s packed with nutrition and full of flavor making it the perfect side dish for any meal! List of

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Harira, a Moroccan soup made with chickpeas, lentils, tomatoes, and spices, is a traditional dish served during Ramadan.