Roasted Broccoli Quinoa Salad



  • 1 cup quinoa, rinsed in cold water and drained
  • 2 cups low sodium vegetable broth
  • 3 cups broccoli florets
  • 3 cups baby spinach
  • 2 green onions, chopped
  • 2 teaspoons olive oil
  • juice of one lemon
  • 1/3 cup chopped cashews
  • salt and pepper, to taste


  1. In a medium saucepan, bring quinoa and broth to a boil.  Cover, reduce heat to low, and simmer for 15 minutes, or until quinoa is tender.  Remove from heat and let stand for 5 minutes, covered.  Remove lid and fluff with a fork.

  2. Preheat oven to 375 degrees. Spread broccoli florets on a baking sheet.  Sprinkle with olive oil, salt, and pepper.  Mix.  Spread in an even layer.  Bake for 20 minutes.

  3. Add the spinach to a large bowl.  Place cooked quinoa on top and allow the heat from the quinoa to wilt the spinach for a few minutes.  Add the broccoli and green onion.  Drizzle with olive oil, salt, and pepper.  Toss.  Sprinkle with cashews.

    Serve warm, but also great cold the next day for lunch!

Adapted from