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

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.

No additional tips available.

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

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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.

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

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