Quinoa Broccoli Salad With Mustard Dressing
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
  • 1/3 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.