Roasted Broccoli Quinoa Salad with Creamy Lemon Dressing

A refreshing and nutritious salad featuring quinoa, roasted broccoli, and a zesty creamy lemon dressing. Packed with vibrant flavors and textures, this salad makes a perfect side dish or a light meal on its own.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups broccoli florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup almonds, sliced
• For the Creamy Lemon Dressing:
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

In a saucepan, combine quinoa with 2 cups of water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff with a fork and let it cool

Toss broccoli florets with olive oil, salt, and pepper

Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes or until broccoli is tender and slightly crispy at the edges

In a large bowl, combine cooked quinoa, roasted broccoli, cherry tomatoes, red onion, feta cheese, and almonds

In a separate small bowl, whisk together all the ingredients for the Creamy Lemon Dressing until smooth

Pour the dressing over the quinoa mixture and toss until well coated

Serve chilled and enjoy!