Roasted Broccoli Quinoa Salad with Pine Nuts & Tomatoes
Prep time
Cook time
Total time
As a stand-alone salad or a side dish, Roasted Broccoli Quinoa Salad with Pine Nuts and Tomatoes is a healthy alternative to traditional dishes.
Recipe type: Salad, Side Dish
Cuisine: American
Serves: 3-6 servings
  • 1 cup quinoa, uncooked
  • 1 large or 2 small heads of broccoli, cut into florets or use frozen chopped broccoli thawed and well drained
  • 6 ounces sweet grape tomatoes, cut in half
  • ¼ cup + 1Tablespoon olive oil, divided
  • 1-2 Tablespoons dijon mustard
  • 2-3 Tablespoons honey
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • ¼ cup pine nuts, roasted
  • Salt & Pepper to taste
  1. Preheat oven to 425F degrees. Line a baking sheet with aluminum foil or parchment paper. Toss the broccoli florets with 1 Tablespoon olive oil. Place broccoli on the baking sheet. Sprinkle with salt and pepper. Roast for 20-30 minutes, until broccoli is tender and golden.
  2. Cook quinoa according to package directions. Set aside.
  3. To make the dressing, combine dijon, honey, lemon, garlic, and ¼ cup of olive oil in a small bowl. Stir to combine. Set aside.
  4. In a large bowl, combine the cooked quinoa, broccoli florets, roasted pine nuts, and tomatoes.
  5. Serve the salad warm, cold, or at room temperature.
I would use the quinoa as a base and substitute lots ingredients and change up the dressing. Add sliced black olives, tomatoes, chopped red onion, and a handful of crumbled feta cheese for a Greek-inspired option. Or corn kernels, tomatoes, chopped red onion, and crumbled cooked bacon for a more American flavor. Diced avocado, tomatoes, chopped red onion, chopped cilantro, and shredded cheddar cheese, along with a honey-lime vinegarette?

And trade the honey-vinegarette for low-fat Italian dressing - Yum!

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