vegan Roasted Broccoli & Quinoa Salad

vegan Roasted Broccoli & Quinoa Salad

Indulge in the delightful symphony of flavors and textures with our gourmet Vegan Roasted Broccoli & Quinoa Salad. Crafted to tantalize the taste buds and nourish the body, this vibrant dish brings together wholesome ingredients and sophisticated seasoning for a culinary experience that satisfies the soul.

Preparing the Quinoa: Begin by rinsing one cup of quinoa under cold water to remove any bitterness, then combine it with two cups of water or vegetable broth in a medium saucepan. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, covered, for 15-20 minutes until the quinoa is tender and the liquid is absorbed. Allow it to rest for an additional 5 minutes, fluffing it with a fork to achieve the perfect texture.

Roasting the Broccoli: Meanwhile, preheat your oven to 400°F (200°C) and prepare the star of our dish: fresh broccoli florets. Spread them generously on a baking sheet, drizzle with olive oil, and season with a sprinkle of salt and pepper. Roast the broccoli for 20-25 minutes until they achieve a delightful crispness, unlocking their rich flavor profile and adding a satisfying crunch to every bite.

Creating the Flavorful Dressing: In a small bowl, whisk together the elements of our tantalizing dressing. Combine three tablespoons of olive oil, two tablespoons of balsamic vinegar, a tablespoon of Dijon mustard, and minced garlic, seasoned to perfection with a pinch of salt and pepper. This dressing will infuse the salad with layers of tangy zest, elevating each ingredient to its fullest potential.

Assembly and Garnishing: In a spacious mixing bowl, unite the cooked quinoa, roasted broccoli, and a medley of fresh ingredients. Embrace the aromatic allure of chopped parsley, the subtle bite of red onion, and the sweet contrast of dried cranberries or raisins. For added texture and richness, sprinkle with chopped almonds or walnuts, if desired.

Embracing the Culinary Experience: Drizzle the dressing over the salad and gently toss until every element glistens with flavor. Allow the ingredients to mingle and meld, creating a harmonious union of taste and texture. Taste and adjust seasoning to your preference, ensuring each mouthful is a celebration of culinary finesse.

Presentation and Enjoyment: Serve this delectable Vegan Roasted Broccoli & Quinoa Salad as a centerpiece of your table, whether as a nourishing lunchtime delight or a sophisticated side dish at dinner gatherings. Revel in the vibrant colors, savor the complex flavors, and relish in the wholesome goodness of each forkful.

Conclusion: With its irresistible blend of nutritious ingredients and gourmet flair, our Vegan Roasted Broccoli & Quinoa Salad promises to elevate your dining experience to new heights. Indulge in the artistry of plant-based cuisine and treat yourself to a culinary masterpiece that nourishes both body and soul.


vegan Roasted Broccoli & Quinoa Salad


For the Salad:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped red onion
  • 1/4 cup dried cranberries or raisins
  • 1/4 cup chopped almonds or walnuts (optional)

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).
  2. Rinse the quinoa under cold water using a fine-mesh sieve. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.
  3. While the quinoa is cooking, spread the broccoli florets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly crispy.
  4. In a small bowl, whisk together the ingredients for the dressing: olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
  5. In a large mixing bowl, combine the cooked quinoa, roasted broccoli, chopped parsley, chopped red onion, dried cranberries or raisins, and chopped almonds or walnuts (if using).
  6. Pour the dressing over the salad and toss until everything is well coated.
  7. Taste and adjust the seasoning if necessary.
  8. Serve the salad warm or cold. Enjoy your Vegan Roasted Broccoli & Quinoa Salad!