Broccoli and fennel get roasted until tender and deliciously charred and tossed with quinoa, plump raisins, and crunchy almonds in a super simple flavor packed dressing! This recipe was inspired by a salad I recently ate in Portland at a new favorite spot, Cafe Olli.
Ingredient highlight
Quinoa! Though we think of this as a grain, it’s actually a seed to a plant! That’s why it’s such a great source of plant-based protein since it contains all 9 essential amino acids. It’s also rich in magnesium, calcium, vitamin E, and fiber.
Servings 4
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 1 lb broccoli, cut into small florets (4 cups)
- 2 fennel bulbs, halved lengthwise, thinly sliced (about 4 cups)
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1 cup quinoa
- 1 bunch scallions, thinly sliced
- 1/2 cup raisins
- 1/2 cup toasted almonds
- Pickled red onions (optional) (recipe)
For the dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
- 1 tbsp dijon mustard
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 450F or 425F convection. Line a baking sheet with parchment paper. Add broccoli, fennel, oil, and salt to the baking sheet and toss to coat. Spread into an even layer and bake for 15-20 minutes, or until tender and nicely charred in spots.
- To cook the quinoa, add it to a medium pot along with 1 ½ cups water. Cover with a lid, bring to a boil, then reduce the heat to low and simmer for 12-15 minutes or until quinoa is cooked through and no liquid remains. Add scallions to the quinoa and fluff with a fork. Set aside.
- Soak your raisins in boiling water for 5-10 minutes to plump them up, then drain.
- In a large bowl, whisk together the dressing ingredients. Add the quinoa, veggies, raisins, and almonds and toss to coat.
- Serve topped with pickled red onions (if using)and more toasted nuts and herbs if you have some left.
Items you can prep ahead (optional)
- Cook 1 cup quinoa
- Cut 1 lb broccoli into small florets (4 cups)
- Thinly slice 2 fennel bulbs (about 4 cups)
- Roast veggies
- Thinly slice 1 bunch scallions
- Toast ½ cup almonds
- Pickle a red onion (optional)
- Make the dressing + salad
Substitutions:
- To make nut-free, skip the almonds and use toasted pumpkin seeds instead.
- Any veggies can be used in place of fennel and/or broccoli. Try substituting cabbage for the fennel!
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- I prefer this salad at room temp or just warm, so I like to pop it in the microwave for a few seconds to take the chill off. However, you can enjoy it cold as well!
- Squeeze some fresh lemon and a drizzle of oil over the salad to wake up leftovers.
- Top with a fried egg or any grilled or cooked protein.
