We have another lunch for your work week, Green Quinoa Salad! Normally, for lunches we tried to do something vegetarian. It can be hard to eat a vegetarian salad for lunch and it still be filling. Not this salad! I have found that adding enough vegetables and some sort of grain does the trick.
I thought it would be fun to use all green veggies, if you are not a fan of brussel sprouts feel free to swap them out for something else. I love roasting vegetables for a salad because it gives them another layer of flavor, and texture. Not to mention how easy it is to throw everything on a sheet pan and roast.
- 1 cup quinoa
- 1 pound broccoli, about 5 cups chopped
- ¾ pound brussel sprouts, about 2 cups chopped
- 6 scallions chopped in 1.5" pieces
- 1 jalapeno, sliced in half and de-seeded
- 2 tbsp, plus ⅓ cup olive oil, divided
- 1½ tsp salt, divided
- juice of half lime
- 1 tbsp apple cider vinegar
- ½ cup roasted pumpkin seeds
- ¼ cup chopped cilantro, optional
- Rinse quinoa and combine with 1¾ cup of water in another sauce pan or pot. Bring to a boil, cover and reduce heat to low. Cook until grains are tender and fluffy, about 15-18 minutes. Turn off the heat, keep covered and allow it to rest.
- Preheat oven to 400°.
- In a large bowl, toss together the broccoli, brussel sprouts, scallions, halved jalapeno, 2 tbsp olive oil and 1 tsp salt.
- Add the vegetables to a foil lined baking sheet. Bake for 20-24 minutes, or until the vegetables start to brown and caramelized. Remove from the oven and allow to cool slightly.
- Remove the halved jalapeno from the sheet pan and mince. Add the minced jalapeno to a small bowl, add lime juice, cider vinegar, ⅓ cup olive oil and ½ tsp salt. Whisk to combine.
- In a large bowl, add the quinoa, roasted vegetable, dressing, pumpkin seeds and cilantro, if using. Toss well to combine. Serve.
If you like this recipe check out more here!