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Home >> Articles >> Recipes
Charred Broccoli Salad
Serves 7 (1 cup per serving)
Active prep time 17 minutes. Total time 35 minutes
INGREDIENTS
2 large bunches broccoli (1 kg total)
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 cup (185 g) uncooked quinoa
1 1/2 cups water
1 batch Apple Honey-Dijon Dressing
Red pepper flakes (optional)
Fresh lemon juice or lemon wedges (optional)
DIRECTIONS
1. Preheat the oven to 425°F (220°C).Line an extra-large
(15 by 21-inch/38 by 53 cm) baking sheet (or two large
baking sheets) with parchment paper.
2. Chop the broccoli into florets, then finely chop the
florets into 1 1/2-inch (1 cm) pieces (you should have 8
to 9 cups). Place the broccoli on the prepared baking
sheet and drizzle the oil over the top.
Thoroughly massage the oil into the broccoli until it's completely
coated. Spread the broccoli out into a single layer
over the pan.
Season with the salt and pepper. Roast the
broccoli, uncovered, for 20 to 24 minutes, until
fork-tender and lightly charred and crispy around the edges.
3. While the broccoli roasts, in a medium pot, place the
quinoa and water. Bring to a low boil over medium-high
heat, then reduce the heat to medium-low, cover, and
cook for 12 to 16 minutes, until the water has been
absorbed and the quinoa is fluffy.
You should have 2 1/2
to 3 cups cooked quinoa. Remove from the heat, fluff
with a fork, and replace the lid so the quinoa stays warm.
4. Meanwhile, prepare the Apple Honey-Dijon Dressing.
5. In a large bowl, place the warm quinoa and roasted
broccoli. Shake the jar of dressing to recombine (it
tends to separate quickly) and drizzle 1/2 cup of the
dressing over the quinoa and broccoli.
Toss well to
combine. Taste and season with additional salt, black
pepper, and red pepper flakes, if desired.
Add more
dressing, if you'd like, or if you'd like a bit more
tanginess, add a squeeze of fresh lemon juice (or
simply serve each portion with a lemon wedge on the side).
Enjoy warm, adding an additional drizzle of dressing
just before serving to bring out the flavors.
STORAGE
Store in an airtight container in the fridge for 5 to 6
days, or freeze in a freezer bag with the air pressed
out or in an airtight container for up to 1 month.
Mix
in fresh dressing and season with salt, black pepper,
and red pepper flakes as needed to revive the flavors.
UP THE GLOW
Turn this into a satisfying meal and boost the protein
by adding my Cayenne Roasted Chickpeas-simply pop the
chickpeas in the oven 10 minutes before you add the
broccoli, and they'll finish roasting at the same time!
Add a little crunch and boost the omega-3s by topping
this salad with slivered almonds, roasted pepitas (see
this page), or chopped walnuts.
Apple Honey-Dijon Dressing
This simple dressing is so fast and easy, and it quickly
became a family favorite as the perfect pairing for my
Charred Broccoli Quinoa Salad.
Lightly sweet from the apple-based vegan honey and tangy from the pungent
Dijon mustard and fresh lemon juice, the flavors
balance so nicely.
It'll keep well in the fridge for a
couple of weeks, too, so it's a great one to have on
hand for topping salads, sautéed greens, or roasted
veggies, and for drizzling over my Crispy Brussels
Sprouts in Garlic Oil.
This dressing is also lovely
tossed with mixed field greens for a simple (yet
delicious) side salad! Try topping this simple salad
with your favorite toasted nuts or seeds for a bit of
crunch.
Makes 1 cup
Active prep time 5 minutes. Total time 5 minutes
INGREDIENTS
1 large garlic clove (6 g), minced>
1/2 cup extra-virgin olive oil>
1/4 cup fresh lemon juice>
2 tablespoons plus 2 teaspoons apple honey, at room temperature
2 tablespoons Dijon mustard
1/4 to 1/2 teaspoon fine sea salt, to taste
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