SF Recipe #3 - Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

To call this a "win" would be the understatement of the year.  I made this as a side to a simple ham steak that I just needed to reheat.  The meat was a nice complement, but this salad was the star of the meal!  We ate it warm both times, but I look forward to making it again (probably doubling the recipe!) and trying it room temperature or cold.  

Well, okay, we ate it warm-ish.  We do have an infant, and he always seems to know when we want to sit down to eat something...  :)

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

Adapted from recipe at Fooduzzi

Serves 3-6

· 1 cup uncooked quinoa

· 1 large (or 2 small) head of broccoli, chopped into small, uniform pieces

· ¼ cup + 1 Tbsp. olive oil, divided

· 2 Tbsp. Dijon mustard

· 3 Tbsp. honey

· 1 Tbsp. champagne vinegar

· 1 clove garlic, minced or grated

· 1 tsp. coarse salt

· 1 tsp. fresh ground pepper

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.

2. Cook quinoa according to package directions, then set aside.

3. Toss broccoli florets in 1 Tbsp. olive oil and place on the baking sheet. Season with 1/2 tsp. each salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.

4. Meanwhile, combine dijon, honey, champagne vinegar, garlic, and remaining ¼ cup olive oil in a small bowl or cup and stir. The dressing will be thick. Set aside.

5. In a large bowl, combine quinoa and broccoli. Pour dressing on top, and mix to combine. Serve warm, at room temperature, or cold.