Roasted Broccoli Quinoa Salad

Name: Roasted Broccoli Quinoa Salad Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 sweet potato; 1/2 lb. broccoli; Black pepper, (to taste); Salt, (to taste); 5 Tbsp olive oil, (divided); 1/2 tsp apple cider vinegar; 2 tsp maple syrup; 1 lime, (juiced); 1 bunch of kale; 15 oz. canned chickpeas, (drained and rinsed); 1 cup cooked quinoa, (drained); 3 Tbsp crumbled vegan feta cheese; 1/3 cup cilantro leaves

Ligia Lugo

Published:

April 14, 2026

Last Modified:

March 2, 2026

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This roasted Broccoli Quinoa Salad is positively loaded with vegetable goodness! Fluffy quinoa is tossed with crunchy broccoli, crispy kale, and nutty chickpeas then drizzled with the perfect sweet n’ tangy homemade dressing.

broccoli quinoa salad on a plate ready to serve

As a busy mom, lunch time can be tough! Sandwiches are great of course, but I usually would prefer to sit down with a big bowl o’ something like this Broccoli Quinoa Salad.

It’s a perfect lunch option as you can meal prep a large batch of it any time, and it only gets better as it sits in the fridge! Between the whole grain quinoa and load of fresh veggies, this salad is super filling as well as is nutritionally stacked–with dark leafy greens full of vitamins and roasted chickpeas that provide essential amino acids and extra protein.

Having make-ahead options like this on hand always leaves me feeling 10x more prepared for the day, knowing that I’ve got a nutritious, hearty, and delicious lunch to dive into–especially during those few precious moments I have between momming and working!

Ingredient Notes

ingredients needed to make roasted broccoli quinoa salad

Sweet potatoes – When roasted, these spuds take on deep, caramel-y flavors that make this salad super hearty! Plus, I love the way their bright orange coloring pops against green veggies.
Broccoli – You’ll need one medium sized bunch broccoli here. I recommend using fresh, raw broccoli as opposed to frozen as the latter tends to be more soggy after roasting.
Kale – Pre-washed, chopped kale is an excellent shortcut. If you buy it by the bunch, stem and slice or tear it. Love the way this leafy green gets crispy in the oven!
Chickpeas – These little legumes add a savory, nutty flavor to the salad plus they deliver extra crunch. When roasted, they get crispy on the outside but stay creamy on the inside.
Quinoa – I use white quinoa in my salads as it cooks down a little softer, but you can use whichever type of quinoa you like or have on hand. The different types do cook differently, so be sure to cook quinoa according to package instructions and drain it well.
Vegan feta cheese – Salty, tangy, and creamy–a bit of vegan feta boosts this salad’s flavor through the roof. You can buy vegan feta in a block and crumble it yourself, or get the pre-crumbled kind.
Extra virgin olive oil – A flavorful base for our salad dressing.
Apple cider vinegar – Adds brightness and complexity to the dressing for this salad.
Maple syrup – Rounds out the dressing ingredients with a hearty sweetness.
Lime juice – Since we’re already using vinegar, it might seem odd to add lime juice too, but trust me. These two acidifiers work magic together. I like the unique flavor of lime here, but lemon juice will work too.
Cilantro – Adds a fresh and citrusy brightness to finish things off! If you’re not a cilantro fan, you can use chopped fresh parsley instead.

Step-by-Step Instructions

1. Preheat and prep sweet potato. Preheat your oven to 425℉. Peel a sweet potato and dice it into about 1-inch cubes.

2. Prep broccoli. Cut the broccoli from its stem, then slice it into bite-sized florets.

3. Season vegetables. Combine the sweet potato cubes and broccoli florets in a bowl, then season with kosher salt and black pepper to taste. Drizzle the vegetables with some of the olive oil, then set aside.

4. Make the dressing. Combine apple cider vinegar, maple syrup, lime juice, and remaining olive oil in a small bowl. Season with additional salt and black pepper to taste, then whisk to combine. Set aside.

5. Arrange and bake. Place the seasoned broccoli and sweet potato on a parchment paper (or silpat) lined baking sheet. Add chopped kale leaves and chickpeas, then transfer to the preheated oven and bake for 15 minutes until tender.

6. Toss the salad. Place cooked quinoa in a large mixing bowl and add the roasted vegetables. It’s good to do this when the veggies are still warm from the oven as the heat helps to bring the flavors together!

7. Add toppings. Crumble vegan feta into the salad mixture, then add chopped cilantro leaves and drizzle with some of the dressing. Toss gently to combine.

8. Serve! Portion the salad onto serving plates or bowls and top each with additional dressing, if you like.

Tips From Ligia

Rinse quinoa before cooking!

This helps to remove certain compounds called saponins, which can give quinoa a notoriously bitter taste.

To rinse, simply place your dry quinoa in a fine mesh strainer and then place it under running cool water. Allow the strainer to sit over a bowl for a moment to remove excess water, then proceed to the cooking!

How To Store

Refrigerating Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you don’t plan on eating your salad right away, I recommend storing the dressing separately until you are ready for it, as this will help keep the textures nice and crisp!

Reheating Though this salad may be a touch warm if you eat it right away, I don’t really recommend reheating leftovers. It tastes great cold from the fridge, or you can allow it to come to room temperature for 15-30 min before eating.