Eating Bird Food · by Brittany Mullins★ 4.5 (186)
Roasted Broccoli Quinoa Salad
NUTRITION · PER SERVING70M COOK
CAL 26%·PRO 36%
CARBS 67G52% OF CAL
14G FIBER10G SUGAR43G OTHER
FAT 21G37% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted broccoli, sweet potato, and kale tossed with quinoa, chickpeas, and a bright lemon dressing. Nutritious and satisfying as a vegetarian main.
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View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry quinoa
- 2 cups water (or veggie broth)
- ½ pound broccoli (cut into florets)
- 1 sweet potato (chopped into ¼ - ½ inch chunks)
- 1 15 oz can chickpeas (drained and rinsed )
- 1 bunch laccinto kale (roughly chopped)
- olive oil (as needed)
- ⅓ cup fresh parsley (chopped)
- 3 Tablespoons crumbled feta cheese
- juice from one lemon
- ½ Tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 3 Tablespoons olive oil
- salt and ground pepper (to taste)
- crushed red pepper (to taste, optional)
At a glance
PER SERVING · TIME 70M
CAL 26%·PRO 36%
CARBS 67G52% OF CAL
14G FIBER10G SUGAR43G OTHER
FAT 21G37% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 618mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 836mg
- Calcium
- 257mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 618MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.