Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing: a quick and easy 30-minute meal that's loaded with healthy ingredients and delicious flavors! It's gluten free and vegetarian, with a simple swap to make it vegan! || recipe

4.7 from 7 reviews


  • 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
  • 12 Tbsp. dijon mustard*
  • 23 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)
  • salt+pepper


  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  2. Cook quinoa according to package directions, then set aside.
  3. 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.
  4. 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.
  5. When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain (see photos).
  6. 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.

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