Roasted Broccoli Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Broccoli

  Raw

  1 bunch or 608g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Maple syrups

  2 tbsp or 40g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Garlic

  Raw

  1 cloves, minced or 3g

• Almonds

  Nuts, raw

  ½ cup, whole or 72g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil. Chop broccoli into uniform-size pieces and set aside.
2. Cook quinoa according to package directions using water, then set aside.
3. Toss broccoli florets in a drizzle of the 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, maple syrup, lemon, garlic, and remaining olive oil in a small bowl or cup and whisk together to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside. Chop almonds at this time as well and set aside.
5. When the broccoli is roasted, carefully pour it into a food processor. Pulse a couple of times until small pieces of broccoli remain, being careful not to over-chop.
6. In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top, and mix to combine. Add chopped almonds. Serve warm, at room temperature, or cold!

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