Roasted Broccoli Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A superfood salad featuring roasted broccoli and kale tossed with quinoa, almonds, cranberries, and feta cheese in a lemony vinaigrette. It's nutrient-dense with great texture and flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces chopped fresh broccoli ()
- olive oil (for drizzling)
- salt and pepper (to taste)
- 1 cup dry quinoa
- 1 ½ cups water
- 2 ounces kale (approx. 3 cups chopped)
- ¾ cup roasted almonds (approx. 3-4 ounces (see notes))
- ½ cup dried cranberries
- ⅓ cup feta
- 1.5 lemons (juiced)
- 3 TBSP avocado oil (or extra virgin olive oil)
- 1 tsp white wine vinegar (or red wine vinegar)
- 1 clove garlic
- ¼ tsp sea salt (plus any extra to taste)
- ¼ tsp black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 314mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 336mg
- Calcium
- 146mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.