This is a roasted broccoli and quinoa salad โ the broccoli goes into the oven first, the quinoa cooks on the stovetop at the same time, and everything comes together in one bowl. It works warm straight from the pan or cold from the fridge the next day. At 207 calories and 12 grams of protein per serving, it holds you over in a way that most green salads simply donโt.
The technique that matters
The most important move here is deglazing the roasting pan with lemon juice or vinegar the moment the broccoli comes out of the oven. Those browned bits stuck to the bottom of the pan are concentrated flavor โ scraping them up and pouring everything over the quinoa is what makes the whole salad taste cohesive rather than like two separate things sitting next to each other. The second thing worth getting right is timing: add the spinach, parsley, and green onion to the quinoa while it is still hot. The residual heat wilts the spinach just enough to soften it without making it soggy, and it pulls the herbs into the grain rather than leaving them sitting on top.
What can go wrong
- Watery broccoli that steams instead of roasts: This happens when the pieces are crowded in the pan. Spread them in a single layer with space between each piece. If your pan is small, use two pans rather than piling everything in.
- Mushy quinoa: Quinoa that sits in the pot after cooking keeps absorbing moisture. Fluff it with a fork and transfer it to your mixing bowl as soon as it is done โ donโt leave it covered on the burner.
- Underseasoned salad: Quinoa absorbs a lot of salt. Taste it on its own before combining, and season it again after you add the broccoli. The finished salad almost always needs more salt than you expect.
- Dressing that pools at the bottom: Dress it at the table โ a pre-dressed salad goes limp fast, and the quinoa soaks up all the liquid before anyone gets a bite. Keep the dressing separate until you are ready to serve.
- Garlic that burns in the oven: Minced garlic scorches quickly at 375ยฐF, especially near the edges of the pan. Toss it in with the oil so it is coated, and keep the pieces of broccoli large enough that they shield the garlic underneath.
Make-ahead notes
You can roast the broccoli and cook the quinoa up to three days ahead โ store them separately in airtight containers in the refrigerator. The spinach, parsley, and green onion are best added the day you plan to eat; they turn slimy after a day mixed into the grain. If you are building this for meal prep, keep the herbs in a separate bag and stir them in right before serving. The assembled salad (without dressing) holds well for about two days. Reheat the quinoa and broccoli briefly in a skillet or microwave if you prefer it warm, then add the fresh herbs and dress just before eating.
Roasted Broccoli and Quinoa Salad
Equipment
- Large rimmed baking sheet or glass roasting pan
- Medium saucepan with lid (for quinoa)
- Large mixing bowl
- Sharp Chefโs Knife
- Wooden spoon or spatula (for deglazing)
- Microplane or garlic press
Ingredients
- 2 tablespoons olive oil 30ml, for roasting
- 1 tablespoon olive oil for dressing, optional
- ยฝ teaspoon fine sea salt plus more to taste
- ยผ teaspoon freshly ground black pepper plus more to taste
- 2 cloves garlic minced, about 1 teaspoon
- 2-3 crowns broccoli about 4 cups / 400g florets, chopped into bite-sized pieces
- 1 cup cremini or button mushrooms 70g, sliced
- ยพ cup dry quinoa 130g, yields about 3 cups cooked
- ยฝ cup fresh baby spinach 15g, loosely packed
- 2 stalks green onions scallions, thinly sliced, about 2 tablespoons
- ยผ cup fresh flat-leaf parsley 15g, roughly chopped
- ยฝ medium lemon (juice only) about 1 1/2 tablespoons / 22ml, or 1 tablespoon vinegar of your choice
Instructions
- Preheat oven to 375ยฐF / 190ยฐC (170ยฐC fan-forced).
- Add broccoli, mushrooms, garlic, olive oil, salt and pepper to a glass baking dish or roasting pan, and toss to coat.2 tablespoons olive oil, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 2 cloves garlic, 2-3 crowns broccoli, 1 cup cremini or button mushrooms
- Roast in the preheated oven for 20-25 minutes, tossing halfway through, until the floret tips are lightly browned and a fork slides into the stems with slight resistance. The broccoli should be tender but still have some bite.2-3 crowns broccoli, 1 cup cremini or button mushrooms
- While the broccoli roasts, rinse the quinoa under cold running water in a fine-mesh strainer. Combine the quinoa with 1ยฝ cups (360ml) water (or chicken stock for richer flavour) and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.3/4 cup dry quinoa, 1/2 teaspoon fine sea salt
- Transfer the hot quinoa to a large mixing bowl. Immediately add the sliced green onions, chopped parsley, and baby spinach. The residual heat will gently wilt the spinach without making it soggy. Drizzle with 1 tablespoon olive oil and a squeeze of lemon juice or a splash of vinegar, and toss to combine.3/4 cup dry quinoa, 2 stalks green onions, 1/4 cup fresh flat-leaf parsley, 1/2 cup fresh baby spinach, 1 tablespoon olive oil, 1/2 medium lemon (juice only)
- Remove the roasting pan from the oven. Immediately squeeze the remaining lemon juice (or 1 tablespoon vinegar) directly onto the hot pan. Use a wooden spoon to scrape up all the browned bits from the bottom โ the liquid should sizzle on contact. Tip the broccoli, mushrooms, and all the pan juices into the quinoa bowl.1/2 medium lemon (juice only), 2-3 crowns broccoli, 1 cup cremini or button mushrooms
- Toss everything together until evenly combined. Taste and adjust with additional salt, pepper, or lemon juice as needed. Serve warm straight away, at room temperature, or refrigerate and enjoy cold within 2 days.1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1/2 medium lemon (juice only)
Notes
Nutrition
Common questions
What counts as โone packageโ of quinoa?
Most standard retail packages of dry quinoa are 12 to 16 ounces, but for this recipe you only need enough to yield about 3 cups cooked, which is roughly ยพ cup dry. Use that as your guide rather than a full package โ one cup dry quinoa yields about three cups cooked and feeds four people comfortably as a salad base.
How do I know when the broccoli is done?
The broccoli is ready when the floret tips are lightly browned and a fork slides into the stem with a little resistance โ not crunchy raw, but not soft either. At 375ยฐF this usually takes 20 to 25 minutes depending on how large your pieces are, so start checking at the 20-minute mark.
Can I use frozen broccoli?
Fresh broccoli roasts much better here because frozen broccoli releases a lot of water in the oven, which prevents browning. If fresh isnโt available, thaw frozen broccoli completely, pat it very dry with paper towels, and spread it with extra space on the pan.
What dressing actually works well with this?
A simple mix of olive oil and fresh lemon juice is the most straightforward option and it clings well to quinoa. If you want more richness, a tahini-lemon dressing works well โ whisk two tablespoons of tahini with the juice of half a lemon, a splash of water to thin it, and a pinch of salt.
Is this salad good cold, or does it need to be served warm?
It works both ways, which is one of its practical advantages. Served warm it tastes more like a grain bowl; cold from the fridge the next day the flavors have had time to settle and it is just as good. The texture of the quinoa holds up in either case.