Roasted Broccoli Quinoa Salad with Honey Mustard Dressing


Ingredients
  • 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)
  • salt+pepper
Instructions
  • 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.
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