Vegan Roasted Broccoli & Quinoa Salad

Here’s a Vegan Roasted Broccoli & Quinoa Salad recipe that’s not only delicious but also suitable for vegans:


For the Roasted Broccoli:

  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Quinoa:

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1/4 teaspoon salt

For the Salad:

  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped

For the Lemon Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 clove garlic, minced
  • Salt and pepper to taste


1. Roast the Broccoli:

  • Preheat your oven to 425°F (220°C).
  • Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet.
  • Roast in the preheated oven for 20-25 minutes or until the broccoli is tender and slightly crispy on the edges. Remove from the oven and let it cool.

2. Cook the Quinoa:

  • In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), and salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
  • Remove from heat, fluff the quinoa with a fork, and let it cool.

3. Prepare the Lemon Tahini Dressing:

  • In a small bowl, whisk together the tahini, fresh lemon juice, water, minced garlic, salt, and pepper. Adjust the consistency by adding more water if needed. Set aside.

4. Assemble the Salad:

  • In a large salad bowl, combine the roasted broccoli, cooked quinoa, halved cherry tomatoes, diced red bell pepper, chopped red onion, and fresh parsley.

5. Drizzle with Dressing:

  • Drizzle the lemon tahini dressing over the salad ingredients.

6. Toss and Serve:

  • Gently toss the salad to coat all the ingredients evenly with the dressing.
  • Taste and adjust the seasoning with more salt and pepper, if desired.

7. Serve:

  • Serve the Vegan Roasted Broccoli & Quinoa Salad immediately or refrigerate it for a few hours before serving. It can be served warm or cold.

Enjoy your wholesome and nutritious Vegan Roasted Broccoli & Quinoa Salad! It’s packed with flavor and makes for a satisfying meal or side dish.

Here’s an approximate breakdown of the nutritional values for a serving of this Vegan Roasted Broccoli & Quinoa Salad, based on the ingredients and quantities provided in the recipe. Please note that these values are approximate and can vary based on the specific brands and ingredients you use:

For the Salad (per serving):

  • Calories: Approximately 300-350 calories per serving, depending on portion size.
  • Protein: Around 8-10 grams per serving, mainly from quinoa and tahini.
  • Carbohydrates: Approximately 40-45 grams per serving, primarily from quinoa, broccoli, and vegetables.
  • Dietary Fiber: Roughly 6-8 grams per serving, primarily from quinoa, broccoli, and vegetables. Fiber is important for digestive health.
  • Fat: About 15-18 grams per serving, primarily from the tahini and olive oil used for roasting broccoli.
  • Vitamins and Minerals: The salad is rich in vitamins such as vitamin C (from broccoli and red bell pepper), vitamin K (from broccoli and parsley), and various B vitamins. It also contains minerals like magnesium, phosphorus, and potassium.

For the Lemon Tahini Dressing (per serving, if divided into 4 servings):

  • Calories: Approximately 60-70 calories per serving (for the dressing).
  • Protein: Around 2-3 grams per serving.
  • Carbohydrates: Approximately 3-4 grams per serving.
  • Fat: About 5-7 grams per serving, primarily from tahini.

Please remember that these values are estimates and can vary based on portion size, specific ingredient brands, and variations in preparation. If you have specific dietary requirements or are concerned about certain nutrients, you may want to use a nutrition calculator or consult with a registered dietitian for more precise information based on your specific ingredients and serving sizes.

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