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–+ servings
quinoa and broccoli salad in a white shallow bowl.

Warm Quinoa Broccoli Salad

A warming garlic ginger soy sauce dressing wrapping around the roasted vegetables and quinoa is what is always a welcome lunch in our house. Plant-based salads and bowls don't get much better than this Warm Quinoa Broccoli salad topped with salty cashew nuts! High in protein and incredibly nutritious, this is both a healthy and delicious vegan meal that can be served as a main or a side dish!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Side Dish, Vegetarian Main
Cuisine Worldwide
Servings 2 portions
Calories 469 kcal

Ingredients
 
 

  • 100 g quinoa
  • 120 g small broccoli florets or tenderstem broccoli (broccolini)
  • 120 g asparagus tips
  • ½ Chinese cabbage (Chinese Leaf) approx 250g
  • 4 spring onions thinly sliced
  • 30 g roasted cashew nuts

For the Dressing:

  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1½ tablespoon soy sauce
  • 2 tablespoon olive oil
  • 1 garlic clove minced
  • 10 g ginger minced

Instructions
 

  • Preheat the oven to 190C Fan. Line a large tray with baking parchment.
  • Cut asparagus tips into 2 or 3 pieces crosswise. Separate the broccoli florets, or, if using broccolini, cut them into 2-3 pieces crosswise too. Cut half of the Chinese cabbage into 4 wedges keeping the core intact.
  • Cook quinoa following instructions on the packet (we pour 250ml of water into a pan and boil on medium heat until all the water evaporates. This normally takes about 20 minutes). Once cooked, keep the quinoa warm.
  • Spread all the vegetables on a baking tray, drizzle with olive oil and sprinkle some salt and pepper all over. Roast for 15 minutes (if your Chinese Cabbage is very large, after 15 minutes, remove the asparagus and broccoli and carry on roasting the cabbage wedges for another 5-7 minutes, until slightly charred and softened).
  • In a small bowl, mix all the dressing ingredients.
  • When the vegetables are cooked, cut the core off the cabbage and separate the leaves. Mix the quinoa with roasted asparagus, broccoli, Chinese cabbage, spring onion and the soy sauce dressing. Scatter the cashew nuts on top and serve warm!

Nutrition

Calories: 469kcalCarbohydrates: 51gProtein: 16gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 551mgPotassium: 952mgFiber: 8gSugar: 4gVitamin A: 1947IUVitamin C: 67mgCalcium: 148mgIron: 8mg
Keyword Quinoa & Broccoli Salad, Quinoa Asparagus Salad, Quinoa Roasted Vegetable Salad, Vegan Quinoa Salad, Warm Quinoa Salad Recipe
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