Roasted Broccoli Quinoa Salad with Honey Mustard Dressing


1 cup uncooked quinoa
1 large (or two small) head of broccoli, florets removed and chopped to a uniform size
¼ cup + 1 Tbsp. olive oil, divided
1-2 Tbsp. dijon mustard*
2-3 Tbsp. honey (or maple syrup for vegans)**
juice of ½ lemon
1 clove garlic, minced or grated
2 handfuls chopped walnuts or almonds (optional)

*I used 2 Tbsp. because I love the tanginess that the dijon brings this salad. Mark thought it was a little strong. If you’re especially sensitive to mustardy flavors, start with 1 Tbsp., taste, and increase if necessary.
**Just like the mustard, start out with 2 Tbsp. honey, and then taste and increase if desired!


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