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Charred Broccoli and Quinoa Salad with Apricots

Charred Broccoli and Quinoa Salad with Apricots

This salad pairs fluffy quinoa with broccoli roasted until its tips are deeply browned. Dried apricots add a tart-sweet note, while almonds keep their crunch when packed separately. The lemon dressing is added after the grains cool, so the greens stay fresh and the bowl works warm or chilled.

Serves: 4
Prep: 15 minutes
Cook: 30 minutes

Ingredients

Method

  1. Heat the oven to 425°F. Toss broccoli with 1 tablespoon oil and 1/4 teaspoon salt, spread on a rimmed sheet pan, and roast for 18 to 22 minutes, turning once, until tender with deeply browned tips.
  2. Rinse quinoa in a fine sieve. Combine with water or broth in a saucepan and bring to a boil.
  3. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
  4. Whisk remaining oil, lemon juice, Dijon, remaining salt, and pepper in a serving bowl.
  5. Add quinoa and broccoli and toss gently. Fold in apricots and parsley.
  6. Serve over spinach if using and finish with almonds, adding them just before eating so they stay crisp.

Variations

Use broccolini in place of broccoli, trimming the stems into short pieces. Replace apricots with golden raisins, or add crumbled feta for a salty contrast. A little orange zest can be whisked into the dressing for a sweeter citrus note.

Storage and reheating

Store quinoa and broccoli covered in the refrigerator for up to 4 days. Keep spinach and almonds separate, then assemble portions shortly before lunch. Eat chilled or warm the grains and broccoli until hot before adding the fresh greens.

Read the leftover meal planning guide and seasonal meal planning without overbuying for more ways to plan lunch. Add this recipe to the Lucru Home meal planner and list any missing ingredients before shopping.


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