Roasted Broccoli & Kale Quinoa Salad

A flavorful and nutritious vegan salad featuring roasted broccoli and kale mixed with quinoa, crunchy almonds, and a tangy balsamic Dijon dressing.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 head broccoli, cut into florets
• 2 cups kale, chopped
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup almonds, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Mix quinoa and water in a saucepan

Before you turn off the heat, let the quinoa cook for 15 minutes while the water is absorbed

Take it off the heat and let it cool down

Add broccoli florets to a baking sheet and season with salt and pepper

Add 1 tablespoon of olive oil and toss to coat

Put it in the oven for 20 minutes, or until its soft and a little crispy

Take it out of the oven and let it cool down

Cooked quinoa, roasted broccoli, kale, red bell pepper, red onion, and almonds should all be put in a large bowl together

Add the rest of the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to a small bowl and mix them together using a whisk

Add the dressing to the salad and mix it all together

Serve right away or put in the fridge to enjoy later

Have fun