Grape & Broccoli Quinoa Salad
How are your lunches this month? Fall is all about returning to routine and schedules. My health coaching and workshop schedule is picking up, so no-fuss, flexible, transportable lunches are on my mind. Whether you pack lunch for work or school, or you need a prepped-ahead meal for a midday break at home, I think you'll appreciate this Broccoli Quinoa Salad as much as I do.
This is a version of what I like to call my "Everyday Salad". A practical and complete one-bowl meal using straightforward pantry staples. Enjoy as is or bulk it out further with toppings: toasted nuts, avocado, boiled egg, or cheese, etc. You get the idea. And to get the most benefit from this salad, make it ahead on Sunday and enjoy it for several weekday meals. Here's how it comes together: While the quinoa cooks, broccoli and chickpeas roast in the oven. These components are tossed together in a big bowl with sweet, juicy grapes and a bright dressing. We like the addition and bite of sliced red onion, but feel free to reduce the amount or leave it out if you prefer. Enjoy lunch!
Grape & Broccoli Quinoa Salad
Serves 4
Notes: If you're new to quinoa, see this 30 second video tutorial for easy cooking instructions.
1 cup (186 gr.) dry quinoa, cooked (~ yields 3 cups cooked)
1 medium head of broccoli
1 1/2 cups (210 gr) cooked chickpeas (or 1-15 oz can, rinsed and drained)
1 cup (160 gr) grapes (halved, if large)
1 small red onion, halved and sliced
Salt and pepper, to taste (~ 1/2 tsp salt)
White Wine Vinaigrette
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) white wine vinegar
Juice from 1/2 large lemon
2 tsp. Dijon mustard
2 tsp. maple syrup
Big pinch salt and pepper
Preheat oven to 400 F / 200 C. Cook quinoa.
Chop broccoli head into florets and tender stem into bite-size pieces. Place broccoli and chickpeas on a large, lined baking tray. Season with salt and pepper and extra-virgin olive oil or melted coconut oil. Toss to combine and spread evenly across tray so they're not crowded in one area -- this allows broccoli to brown rather than steam.
Roast for 15 minutes, until broccoli is slightly charred and cooked but still with a bite.
While broccoli cooks, mix all vinaigrette ingredients together in the bottom of a large, deep bowl. Add in cooked quinoa, broccoli, and chickpeas. Stir from the bottom up until dressing is fully distributed.
Add grapes and sliced red onion. Season to taste with salt and pepper.
