Do you have any recipe staples?
Like ones that, if you show up to a party without it, then you’ll definitely hear about it? Ones that are your absolute go-to when you need a recipe you know you can count on?
Here at home, Mark and I freakin’ love my Thai Peanut Burrito Bowls. The dressing is nearly drinkable. Just a few months ago, we were having this quick and easy dinner at least twice a week. We made it for his family, I made it for my parents – it’s seriously so much yum.
And I can’t go to a party without bringing brownies from Sally at Sally’s Baking Addiction. I make the recipe from her first cookbook for my brother’s graduation party and everyone flipped. Like, absolutely nuts. Now it’s a constant request whenever I’m invited pretty much anywhere.
And when I go to my parents’ house, there’s one dish I will always ask for: Cookie and Kate’s Quinoa Broccoli Slaw. It’s a crowd-pleaser for everyone – my not-so-keen-on-quinoa brother even loves it! We’ve made large batches for parties, smaller batches for holidays with the fam, and giant batches for…well, me to take back to my apartment ?
And because I’m me and I can’t leave a recipe alone, I’ve made some changes that make an already great recipe…even greater. My version is so quick and easy, and it’s a 30-minute meal that’ll leave you totally satisfied…with leftovers to spare for tomorrow’s work lunch! It’s one of those throw-everything-into-a-bowl-and-call-it-one-of-the-most-delicious-meals-you’ve-ever-had type of dishes, so it’s simple enough to have in your back pocket for any busy weeknight. Man, oh man. I have seriously found my new favorite everything in this Roasted Broccoli Quinoa Salad!
Let me start out by saying that this recipe is the real freakin’ deal. Simple, whole food ingredients. No fuss. Total and complete flavor euphoria.
Yes. Euphoria. I totally went there. ?
It all starts off with the roasted broccoli. In my opinion, roasting is the best possible way you could treat a veggie, and roasted broccoli is pretty much the king of the whole veg-roasting business. Mark and I roast broccoli pretty much on the daily (is anyone saying that anymore?), so I never ever pass up an opportunity to toss some in the oven!
Question. Is quinoa still “cool”? Or am I like, a year late to this whole quinoa craze? I haven’t been a fan for so long, but I’ve slowly come around to sorta totally love this pseudo-grain (this dreamy recipe made me a total believer of the power of quinoa). You can use whichever kind you like – we even use red quinoa around Christmas time to have that whole groovy red and green thing goin’ on. So so cute.
And the dressing. Woahh woahh woahhhh it’s magic. Honey mustard has been a favorite of mine since I was wee, so it was super fun crafting my own homemade version! A simple mixture of dijon mustard, honey (or maple syrup for vegans!), olive oil, garlic, and lemon make an oh-so crave-able dressing that you’re pretty much going to want to swim in. Tangy-sweet perfection. ❤️
And the best part? This salad is still pretty much my favorite thing ever whether it’s warm, at room temperature, or straight from the fridge. Perfect for any time you
want need to get your Roasted Broccoli Quinoa Salad on ?
Ever single time I’ve walked past the fridge today, I’ve gobbled up a small spoonful of this stuff. #CantStopWontStop
Toss it over lettuce, serve it as a side, or dish it out all on its own, this Roasted Broccoli Quinoa Salad is definitely becoming your new recipe staple.Print
Roasted Broccoli Quinoa Salad with Honey Mustard Dressing
- Yield: 3-6 servings 1x
- 1 cup uncooked quinoa
- 1 large (or two small) head of broccoli, florets removed and chopped to a uniform size
- 1/4 cup + 1 Tbsp. olive oil, divided
- 1–2 Tbsp. dijon mustard*
- 2–3 Tbsp. honey (or maple syrup for vegans)**
- juice of 1/2 lemon
- 1 clove garlic, minced or grated
- 2 handfuls chopped walnuts or almonds (optional)
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Cook quinoa according to package directions, then set aside.
- Toss broccoli florets in 1 Tbsp. olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.
- Meanwhile, make the dressing. Combine dijon, honey/maple syrup, lemon, garlic, and remaining 1/4 cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
- When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain (see photos).
- In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top***, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold! (Seriously, it’s delicious all three ways).
*I used 2 Tbsp. because I love the tanginess that the dijon brings this salad. Mark thought it was a little strong. If you’re especially sensitive to mustardy flavors, start with 1 Tbsp., taste, and increase if necessary.
**Just like the mustard, start out with 2 Tbsp. honey, and then taste and increase if desired!
***If you’d like to serve this salad with additional dressing on the side, you could absolutely double the recipe.
This recipe was slightly adapted from the wonderful Kathryne at Cookie and Kate!
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