Broccoli Quinoa Salad


Broccoli Quinoa Salad

A mix of a bunch of healthy goodness to get you through your day!
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Appetizer, Salad, Side Dish
Cuisine American


  • Oven
  • Baking Sheet
  • Small Bowl or Cup
  • Food Processor/ Blender
  • Large Bowl


  • 33.5 oz Hanover Foods Frozen Broccoli
  • ¼ cup Olive Oil not used on same step
  • 1 cup Uncooked Quinoa
  • 1 tbsp Olive Oil not used on same step
  • 2 tbsp Dijon Mustard
  • 3 tbsp Honey
  • ½ Lemon just the juice
  • 1 Clove of Garlic Ground/Cut up or grated
  • Chopped Walnuts or Almonds optional
  • Salt
  • Pepper


  • Preheat the oven to 425 F°. Line a baking sheet with foil.
  • Cook quinoa according to package directions, then set aside.
  • Thaw than toss broccoli florets in 1 Tbsp. of olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.
  •  Combine Dijon, honey/maple syrup, lemon, garlic, and remaining ¼ cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
  • When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain.
  • In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold!
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