Description
This Quinoa Salad with Broccoli and Chickpeas is packed with lots of healthy ingredients and topped with a tangy lemon dressing!
Ingredients
Scale
- 1 cup dry quinoa
- 2 1/2 cups chopped fresh raw broccoli
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup diced red onion
- 1/2 cups chopped, toasted pecans
- 1/2 cup freshly grated parmesan cheese (I used big chunks of vegan parmesan cheese)
- 1/2 cup chopped Italian parsley
Lemon Dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 3 teaspoons pure maple syrup
- 2 teaspoons dijon mustard
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
- Cook quinoa according to package directions. Let sit a few minutes to cool and then fluff with a fork. Add quinoa to a large bowl.
- Next, add in the broccoli, dried cranberries, chickpeas, pecans, diced onion, parsley and parmesan cheese. Mix until combined.
- Add all dressing ingredients to a medium sized bowl and whisk until combined. Season with salt and pepper, to taste. Pour dressing over salad and mix until everything is well combined. Season with more salt and pepper, if needed. Serve immediately or refrigerate until ready to eat.
Notes
Toast your nuts by adding them to a skillet over medium heat and cooking until you can start to smell them. Make sure to stir regularly so they don’t burn. You can also toast them on a sheet pan in the oven.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Salad, Vegan
- Method: Stovetop
- Cuisine: American
