You'll be the envy of the lunch table with this 30-minute roasted broccoli quinoa salad. It's perfectly balanced with sweet, nutty, and tart flavors. Toss roasted broccoli florets with fluffy quinoa and creamy sunbutter sauce.
Position a rack in the lower third of the oven, then heat to 425°F. Line a baking sheet with parchment paper.
Combine broccoli, olive oil, salt, and pepper in a bowl, then toss until well coated. Spread the florets over the prepared baking sheet in a single layer, ensuring even spacing to prevent overcrowding.
Roast 20-22 minutes, or until you can insert the tip of a paring knife into the center of a stalk and meet little resistance. Flip the florets once halfway through roasted to ensure even caramelization.
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 heat, 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 the sunflower seed butter, olive oil, lemon juice, garlic, rice vinegar, salt, pepper, and water in a food processor or blender cup. Blend on high 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. Drizzle with the sunbutter sauce and serve right away. Alternatively, pack the salad and dressing into separate containers and refrigerate until ready to eat. Enjoy!