Roasted Broccoli Salad (with Crispy Quinoa)
Warm broccoli, crispy quinoa, and a mountain of Gouda cheese, this Roasted Broccoli Salad with Crispy Quinoa is the perfect comfort dish
Servings 4 people
Ingredients
Green Goddess Dressing
- ¼ cup plain greek yogurt
- 1 lemon juiced
- ¼ cup cilantro
- ¼ cup parsley
- 3 sprigs of mint leaves removed stems discarded
- 1 garlic clove
- ¼ cup olive oil
Roasted Broccoli Salad
- 2 large heads of broccoli florets separated, thick stem discarded
- 1/2 cup quinoa
- ½ cup dried quinoa
- olive oil
- 4 oz aged Gouda cheese see post for recommendations, finely shredded
Instructions
- Preheat the oven to 400℉.
- Cook the 1/2 cup of quinoa as per packaging, removing 1 1/2 tbsp of water. Once done, fluff with a fork.
- Place the cooked quinoa on a sheet tray and drizzle with 1–2 teaspoons of olive oil. Toss to coat, then spread into an even layer.
- Cut the heads of broccoli into manageable florets and discard the stalks. On a separate sheet tray, season the broccoli florets with 1 ½ to 2 tablespoons of olive oil and a generous pinch of salt. Toss to coat, then spread them out in an even layer.
- Roast both the sheet of broccoli and the quinoa at the same time for 18-20 minutes. Every 5 minutes toss the quinoa with a spoon and return to the single layer. When the quinoa is crisp and the broccoli is charred but tender remove from the oven.
- While the broccoli and quinoa are roasting make the dressing by combining Greek yogurt, lemon juice, herbs, garlic, olive oil, and a pinch of kosher salt in a blender or handheld blender and blend until smooth. Store in an airtight container in the fridge until ready to use.
- To plate add the roasted broccoli to a large bowl. Top with crispy quinoa and finely shredded gouda cheese. Toss with as much or as little of the dressing as you'd like and serve.