- Preheat the oven to 375 degrees F.
- Combine all ingredients in a large bowl until everything is evenly distributed.
- Transfer the mixture to a 9×13 baking dish and bake for 25 minutes or until broccoli is cooked through and lightly browned on top.
- Serve warm, and enjoy!
Broccoli Quinoa Salad
Broccoli quinoa salad is a delicious and healthy dish perfect for a quick lunch or a light dinner. This salad combines the nutty flavor of quinoa with the crunchy texture of broccoli and is full of protein, fiber, and vitamins. Here’s how to make it:
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1/2 red onion, chopped
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Rinse the quinoa thoroughly in a fine mesh strainer. Bring the quinoa and water or broth to a boil in a medium-sized pot. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is fully cooked and the water has been absorbed. Remove from heat and let cool.
- While the quinoa is cooking, steam the broccoli for about 5-7 minutes or until it’s tender but still slightly crisp. Remove from heat and let cool.
- Whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
- Combine the cooked quinoa, steamed broccoli, chopped onion, dried cranberries, and sliced almonds in a large bowl. Pour the dressing over the top and toss everything together until the salad is fully coated.
- Serve immediately or refrigerate until ready to serve. Enjoy!
