Roasted Kale, Broccoli And Chickpea Quinoa Salad Wi

Name: Roasted Kale, Broccoli And Chickpea Quinoa Salad With Feta And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa (dry); 2 cups Water; 1 can (15 Oz. Size) Chickpeas; 1 bunch Kale; 1 pound Broccoli; Olive Oil, As Needed; 1/3 cups Mint; 1/3 cups Cilantro; 1/3 cups Parsley; 3/4 cups Feta Cheese; 2 whole Lemons; 1/2 cups Vegetable Oil; 1-1/3 cup Rice Vinegar; Salt And Pepper, to taste; Dried Chili Flakes, To Taste

Servings: persons

1 cup Quinoa (dry)
2 cups Water
1 can (15 Oz. Size) Chickpeas
1 bunch Kale
1 pound Broccoli
Olive Oil, As Needed
1/3 cups Mint
1/3 cups Cilantro
1/3 cups Parsley
3/4 cups Feta Cheese
2 whole Lemons
1/2 cups Vegetable Oil
1-1/3 cup Rice Vinegar
Salt And Pepper, to taste
Dried Chili Flakes, To Taste

1
Bring quinoa and water to a boil; cover and simmer for 15 minutes and remove from heat (or until done). Put in a large bowl and allow to cool.
2
Rinse chickpeas well, and allow to dry (I let mine sit on a clean hand towel to absorb any excess water).
3
Roughly chop kale.
4
Cut broccoli into florets; toss with olive oil and roast at 425u00b0F for 20 minutes. After 20 minutes, add kale and chickpeas to pan. Toss, and roast for another 15 minutes; allow to cook, then add to quinoa.
5
Chop herbs, crumble feta, and add to the quinoa/vegetable mixture.
6
In a small bowl, combine the zest and juice of lemons. Add oil and vinegar, and salt, pepper and dried chili flakes to taste. Toss with quinoa mixture.
7
This keeps well in the fridge for up to 5 days.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Quinoa (dry), 2 cups Water, 1 can (15 Oz. Size) Chickpeas, 1 bunch Kale, and more.

Yes, Roasted Kale, Broccoli And Chickpea Quinoa Salad With Feta And Lemon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Kale, Broccoli And Chickpea Quinoa Salad With Feta And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions