Roasted Broccoli Quinoa Salad

Roasted Broccoli Quinoa Salad
Recipe type: Salad
Cuisine: Middle Eastern
Serves: 1 Serving
A delicious low FODMAP recipe that is absolutely delectable, easy to assemble, and is a great dish to meal prep to enjoy hot or cold! This recipe is a great way to get some vegetables in while maintaining a low FODMAP meal plan. Using Living Plate Rx is a great way to find these tasty recipes that can be customized for you!
  • 1 ⅓ cup broccoli, chopped
  • 1 tsp olive oil
  • 2 ⅔ tbsp quinoa
  • ⅓ cup vegetable broth or water (FODMAP-friendly)
  • 1 tbsp chopped walnuts
  • ½ tsp orange zest
  • ½ oz crumbled goat cheese
  • Pinch of salt
  • Pinch of pepper
  • ½ tsp olive oil
  • ⅓ oranges, juiced
  • 1 ½ tsp red wine vinegar
  • A drizzle of Dijon mustard
  1. Prep:
  2. Preheat the oven to 350°F.
  3. Chop almonds.
  4. Zest orange
  5. Juice portion of orange
  6. Make:
  7. Toss broccoli and olive oil together in a bowl and transfer to a baking sheet. Bake for 25-30 minutes or until tender and browned on the edges. Set aside.
  8. Rinse quinoa well in a fine strainer under cold water. Transfer to a saucepan and add broth. Bring to a simmer and cover. Cook 15 minutes or until broth has been absorbed. Fluff with a fork. Set aside.
  9. In a large mixing bowl, add the broccoli, quinoa, walnuts, orange zest, salt, and pepper.
  10. In a jar, add all of the dressing ingredients - oil, orange juice, vinegar, mustard, salt, and pepper. Cover and shake until emulsified. Pour over salad ingredients and toss to coat. Serve!


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