Broccoli Quinoa Salad


Serves 6



  • 1 cup of dry quinoa
  • 2 cups of water (or veggie broth)
  • ½ pound of broccoli cut into florets
  • 1 sweet potato chopped into cubes (or use pumpkin)
  • 1 can (15 oz) of chickpeas
  • 1 bunch of kale (roughly chopped)
  • ¼ cup of fresh parsley
  • 3 tablespoons of feta cheese
  • Lemon juice
  • ½ tablespoon of apple cider vinegar
  • 2 teaspoons of honey
  • Olive oil
  • Salt and black pepper to taste
  • Crushed red pepper to taste (optional)



  1. Preheat the oven to 425 F.
  2. Cook the quinoa as described on the package. Let the quinoa cool in a large boil.
  3. Drain and rinse the chickpeas, place them on a paper towel to dry.
  4. Place the broccoli and sweet potato (or pumpkin) on a baking sheet, drizzle some oil and season with salt and pepper to taste. Make sure everything gets coated evenly. Spread into an even layer. Bake in the oven for about 20 min, toss and add the chickpeas and kale and roast another 15 minutes.
  5. Once the veggies are nice and roasted, remove from the oven and combine them with the quinoa.
  6. Chop parsley, crumble feta and add it to the quinoa-veggie mix.
  7. In a small bowl, whisk lemon juice, vinegar and honey.  Gently stir in oil, add salt and pepper, the crushed red pepper. Toss the dressing over the mixture.

Bon appetite!