Mon Jan 01 2024
Quinoa Broccoli Salad With Mustard Dressing
Every element of this salad works together to create a salad filled with flavor and texture. The quinoa is light, the broccoli is crisp, and chickpeas are toasty. All coated in a creamy mustard dressing.
SERVINGS:
COOKING TIME:
Ingredients
Chickpeas
- 230 g chickpeas, strained and rinsed
- 1 tbsp neutral oil
- salt to taste
Dressing
- 0.3 cup plant-based sour cream
- 3 tbsp water
- 1 tsp syrup
- 1 tbsp lemon juice
- salt and pepper to taste
Other
- 1 cup quinoa
- 280 g cabbage, shredded
- 250 g broccoli, cut in small florets
- 120 g reddish, thinly sliced
- 60 g pickled red onion
Instructions
- Preheat the oven to 225 degrees celsius and line a baking sheet with parchment paper. Spread the chickpeas on the baking sheet and drizzle with oil, toss to combine. Roast the chickpeas in the oven until crispy, about 20 minutes.
- Cook the quinoa according to package instructions.
- In a small bowl, combine all dressing ingredients (sour cream, water, dijon mustard, syrup, lemon juice, salt and pepper) and mix until smooth.
- In a large bowl, add chopped veggies, quinoa, pickled red onion and chickpeas. Drizzle over the dressing and serve.