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Broccoli & Asparagus Quinoa Salad

Updated: Jun 28


with sticky, savoury mushrooms. A delicious light meal, packed with vegetables and a delicious dressing.


A delightful salad made with roasted broccoli, asparagus, quinoa, peas, greens and a mustardy dressing.

Enjoy warm or cold.


Broccoli Asparagus Quinoa Salad


SALAD SEASON

Summer has arrived and it is salad season! Although in saying that, we do love to eat salads throughout the year. Especially salads such as this one or our tofu Caesar Salad.

Even though the vegetables are roasted in this recipe, they can also be left raw if you want minimal effort and maximum freshness.


The great thing about this salad is that it can also be enjoyed as a warm salad. All you will need to do is assemble the salad whilst all the ingredients are still warm.

My only suggestion would be to replace the lettuce perhaps with massaged kale or baby leaf spinach.


Another wonderful thing about salads, such as this one, is that you can use almost any vegetables you have available to roast.



TO MAKE THIS YOU WILL NEED

  • Broccoli

  • Asparagus

  • Frozen or fresh green peas

  • Gem lettuce

  • Quinoa

  • Fresh herbs

  • Walnuts

  • Mushrooms


AND FOR THE DRESSING

  • Fresh lemon juice

  • Extra virgin olive oil

  • Dijon mustard

  • Honey or honey alternative

  • Sea salt and crushed black pepper



Broccoli Asparagus and Quinoa Salad


ALTERNATIVE OPTIONS

Replace the mushrooms with coconut "bacon" or crispy chickpeas

Substitute the quinoa for any other grain of choice, such as spelt or wild rice

Crumble a little bit of vegan "feta" to serve

Replace the lettuce with massaged kale or baby leave spinach

Substitute the walnuts for flaked almonds, hazelnuts or even pine nuts



MEAL PREP

This is a great salad for meal prep.

Pre-cook the quinoa and roast the vegetables in advance. Let them cool and store in the fridge until needed.

The dressing can also be made in advance.

All you will need to make on the day are the mushrooms (or substitute for coconut "bacon") and assemble the salad.



Roasted vegetable salad


OTHER RECIPES TO TRY


Summer salad recipe

BROCCOLI & ASPARAGUS QUINOA SALAD


with sticky, savoury mushrooms. A delicious light meal, packed with vegetables and a delicious dressing.



Serves: 4 as a side

Time: 35 minutes, plus cooling time



INGREDIENTS

  • 1 small head broccoli

  • 3/4 cup fresh or frozen peas, defrosted

  • a bunch asparagus (about 8 spears)

  • 1/2 - 3/4 cup cooked quinoa, cooled

  • 1 cup chopped lettuce (I used baby gem lettuce)

  • handful of chopped herbs of choice

  • 5 - 6 chestnut mushrooms, sliced

  • olive oil for roasting and frying

  • sea salt and black pepper, to taste

  • 1 tbsp soy sauce

  • 1/2 tsp garlic granules or 1 clove of garlic

  • crushed walnuts


FOR THE DRESSING

  • 2 tbsp olive oil

  • 2 tbsp fresh lemon juice

  • 1 tsp Dijon or wholegrain mustard

  • 1 tsp honey or vegan honey alternative

  • sea salt and black pepper to taste



INSTRUCTIONS

  1. Preheat the oven to 180C and prepare a roasting tray.

  2. Cut the broccoli into florets and chop the asparagus into smaller pieces.

  3. Transfer the vegetables to the roasting tray, drizzle with a bit of olive oil, sea salt and black pepper.

  4. Mix to coat the vegetables evenly with olive oil and seasoning. Spread out on the tray and roast in the oven for about 20 minutes or until cooked to your liking.

  5. Once roasted to your liking, remove from the oven and set aside to cool.

  6. In the meantime make the mushrooms. Heat a pan. Once hot drizzle with a bit of olive oil and add the mushrooms. Fry for about 5 - 7 minutes before adding the soy sauce and garlic granules, stirring occasionally. Fry for another 5 minutes on low. Set aside to cool.

  7. In the meantime make the salad dressing by mixing all until well combined. Taste and adjust seasoning as needed. Set aside.

  8. To assemble the salad add the quinoa, lettuce, herbs and cooled roasted vegetables to a large bowl. Drizzle with the salad dressing and mix well. Sprinkle with crushed walnuts and the savoury mushrooms.



Asparagus and quinoa salad recipe


HAVE YOU MADE THIS?


If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and please give it a rating.

tag me on Instagram

@lychees_and_leggings and #lychees_and_leggings

 

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Comments


HAVE YOU TRIED THIS RECIPE?

 

I would love if you could leave me a comment below to let you me know what you think.

​If you post your recreation on Instagram, don't forget to tag me @simply_plant_nourished

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