Roasted Broccoli Quinoa Salad with Sunbutter Sauce
In just thirty minutes you can become the envy of the block or the lunch table with this delightfully delicious roasted broccoli quinoa salad. It's perfectly balanced with sweet, nutty, and tart and will elevate your lunch status to Level 10 Tasty with just a handful of seasonal whole foods. You seriously won't believe it's vegan!
Servings 4
Calories 441kcal
Equipment
- Fine mesh sieve
- Food Processor
- Paring Knife
Ingredients
- 2 medium heads broccoli
- 1 tbsp olive oil
- 1/2 tsp sea or kosher salt
- 1/2 tsp cracked black pepper
- 1/2 c quinoa white, red, or tri-color
- 1 c water or vegetable broth
- 1/3 c roasted salted sunflower seeds
- 1/3 c dried cherries
- 3 tbsp chopped fresh mint
Sunbutter Dressing
- 1/3 c sunflower seed butter
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic chopped
- 1 tsp rice vinegar
- 1/2 tsp sea or kosher salt
- 1/2 tsp cracked black pepper
- 2 tbsp water plus more if needed
Instructions
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Prep the broccoli. Rinse the broccoli then trim stem and reserve for another purpose. Using a paring knife, slice the florets from the head. Slice any larger florets into bite-sized pieces, aiming for uniformly sized pieces that will roast evenly.
- Roast the broccoli. Place the broccoli onto the prepared baking sheet. Drizzle with the olive oil, salt, and pepper, then toss with your clean hands to distribute the oil and seasoning. Transfer the baking sheet to the oven and roast for 20 minutes, flipping once halfway through.
- Make the quinoa. Place the quinoa into a fine mesh sieve, then rinse under cool running water until the foam subsides. Combine the rinsed quinoa with the water or broth in a small sauce pot. Bring the liquid to a boil over high head, then reduce to low, cover, and cook 15 minutes. Remove the pot from heat, and allow the quinoa to sit an additional 5 minutes. Remove the lid and fluff with a fork.
- Make the sunbutter sauce. Combine all ingredients in a food processor. Process until the sauce is smooth and the garlic has been pulverized and worked into the sauce. If the sauce is too thick, add more water a teaspoon at a time until it reaches the consistency of ranch dressing.
- Combine the roasted broccoli and cooked quinoa in a large mixing bowl. Add the sunflower seeds, dried cherries, and mint. Toss with the sunbutter sauce and serve immediately. Alternatively, pack the salad and dressing into separate containers. Refrigerate until ready to eat. Reheat for 30-60 seconds in the microwave, pour the sauce over the salad, and enjoy. This salad keeps for up to 5 days in a tightly sealed container in the fridge. Best stored long-term with dressing on the side.
Nutrition
Calories: 441kcal | Carbohydrates: 39g | Protein: 13g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 593mg | Potassium: 386mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1050% | Vitamin C: 94.9% | Calcium: 80% | Iron: 3.1%