Meatless Monday: Roasted Broccoli Quinoa Salad

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Green Diva Foodie-Phile: GD Meg's Meatless Monday Broccoli Quinoa SaladEveryday is Meatless Monday around here, but as it turns out, it is Monday . . .

I’ve been wanting to make a quinoa salad and now that it is a cold and perpetually snowy winter, I decided to use what I had in the fridge and get a little creative. I have been wanting to try roasting broccoli and decided to toss some in my garlic infused olive oil and salt and pepper and roast it up, while the quinoa was cooking. Grabbed some shelled pistachios, raisins and some other goodies and well, here’s the recipe . . . 

Meatless Monday Roasted Broccoli Quinoa Salad
Serves 8
Green Diva Meg's Meatless Monday delicious warm winter roasted broccoli quinoa salad
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1 head broccoli
  2. 3 cups cooked quinoa (1 cup quina soaked and rinsed + 2 cups water)
  3. 2 + 1 tablespoons olive oil
  4. 2 carrots - shredded
  5. 1/4 cup shelled pistachios
  6. 1/4 cup raisins
  7. 1/4 cup feta cheese - crumbled (I used a yummy local sheep feta)
  8. 2 tablespoons fresh cilantro - chopped
  9. 1/4 cup of your favorite vinaigrette
  10. Salt & Pepper to taste
  1. Soak the quinoa in water while you prepare the broccoli
  2. Chop the broccoli into bite-sized bits, removing most of the stalks
  3. Toss the broccoli in the olive oil and a little of the salt and pepper, and spread out in a glass baking pan or cookie sheet and bake in the oven at 350 for about 15 minutes -- stirring occasionally
  4. Drain the quinoa and rinse, then put in a pan with 2 cups of water with 1 tablespoon of olive oil and some salt. Bring to a boil and lower to low and cover tightly and cook for 15 minutes
  5. Once Broccoli and Quinoa are cooked, let them cool a bit, then toss everything together in a bowl
  6. Salt and pepper to taste
The Green Divas

About the author / 

Green Diva Meg'

(aka Megan McWilliams) is a green living expert and media personality as the producer and host of the Green Divas Radio Show. She has been sharing low-stress ways of living a deeper shade of green for over 20 years. She also produces podcasts and videos for the Green Divas and other clients through the Green Diva Studio.

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1 Comment

    Green Diva Gina February 14, 2014 at 6:52 am -  Reply

    This salad looks delicious! Feta and pistachios would complement each other beautifully. Thanks for posting!

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