Roasted Broccoli Quinoa Salad

Roasted Broccoli Quinoa Salad

#Roasted #Broccoli #Quinoa #Salad

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4-6

A delicious roasted broccoli quinoa salad with roasted sweet potatoes, kale and a flavorful lemon dressing. Great as a gluten-free vegetarian main!

INGREDIENTS

• 1 cup dry quinoa
• 2 cups water (or veggie broth)
• ½ pound broccoli, cut into florets
• 1 sweet potato, chopped into ¼ – ½ inch chunks
• 1 can (15 oz) chickpeas
• 1 bunch laccinto kale, roughly chopped
• olive oil, as needed
• ¼ cup fresh parsley
• 3 Tablespoons feta cheese
• juice from one lemon
• 1/2 Tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 3 Tablespoons olive oil
• salt and ground pepper, to taste
• crushed red pepper, to taste (optional)

INSTRUCTIONS

• Preheat oven to 425ºF.
• Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
• Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.

See full instruction on : eatingbirdfood.com