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Roasted Broccoli Fennel Quinoa Salad with Raisins and Almonds

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

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

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

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.

Notes

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.