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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.
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
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.
OTHER RECIPES TO TRY
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
Preheat the oven to 180C and prepare a roasting tray.
Cut the broccoli into florets and chop the asparagus into smaller pieces.
Transfer the vegetables to the roasting tray, drizzle with a bit of olive oil, sea salt and black pepper.
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.
Once roasted to your liking, remove from the oven and set aside to cool.
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.
In the meantime make the salad dressing by mixing all until well combined. Taste and adjust seasoning as needed. Set aside.
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.
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.
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