Green Love Quinoa Salad with Lemon Garlic Vinaigrette
This Green Love Quinoa Salad with Lemon Garlic Vinaigrette is packed with flavor and nutrients, perfect for a healthy meal.
Equipment
- medium bowl
- small saucepan
- baking sheet
Ingredients
Lemon Garlic Vinaigrette
- 0.5 teaspoon finely grated lemon zest plus extra for the finished salad
- 3 tablespoons lemon juice
- 1 clove garlic finely minced
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon agave nectar/maple syrup
- sea salt to taste
- ground black pepper to taste
- 0.5 cup olive oil
Salad
- 3 tablespoons pine nuts
- 0.5 cup quinoa rinsed and drained
- 1 cup water
- sea salt to taste
- 250 grams asparagus ends trimmed and diced into 1-inch pieces
- 250 grams broccoli diced into small florets
- 1.5 tablespoons olive oil
- 1 tablespoon za'atar spice blend
- 0.333 cup chopped fresh dill
- 0.333 cup chopped fresh chives
- 0.25 cup crumbled vegan soft cheese optional
Instructions
Instructions
- Make the lemon garlic vinaigrette by whisking together lemon zest, lemon juice, minced garlic, Dijon mustard, agave, salt, and pepper in a medium bowl. Slowly add olive oil while whisking until emulsified.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and scatter the pine nuts on it. Toast pine nuts in the oven for about 5 minutes until golden.
- Combine quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to simmer. Cook until quinoa absorbs the water, about 13-15 minutes.
- Transfer toasted pine nuts to a small bowl.
- On the reserved baking sheet, place diced asparagus and broccoli. Toss with olive oil, za'atar, salt, and pepper. Roast for 10 minutes until bright green and softened.
- In a large bowl, combine cooked quinoa with 3 tablespoons of vinaigrette. Add roasted vegetables, chopped dill, chives, and remaining vinaigrette. Season with salt and pepper.
- Serve the salad with toasted pine nuts, vegan cheese, and reserved lemon zest on top.
Notes
To make this nut-free, substitute with toasted pumpkin or sunflower seeds instead of pine nuts. Check vegan cheese ingredients if it's nut-based.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 45mgCalcium: 50mgIron: 2mg
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