8 Servings 45 min Cook
1 Cup Quinoa
1 Bunch Broccoli
3/4 Cup Olive Oil
1 Tbsp Dijon Mustard
2 Tbsp Maple Syrups
1/2 Lemon yields Lemon Juice
1 Cloves, minced Garlic
1/2 Cup, whole Almonds
1 Dash Salt
1 Dash Pepper
Preheat the oven to 425 degrees F.
Line a baking sheet with foil.
Chop broccoli into uniform-size pieces and set aside.
Cook quinoa according to package directions using water, then set aside.
Toss broccoli florets in a drizzle of the olive oil, and place on the baking sheet.
Season with salt and pepper.
Roast for 20-30 minutes, or until the broccoli is tender and golden.
Meanwhile, make the dressing.
Combine dijon, maple syrup, lemon, garlic, and remaining olive oil in a small bowl or cup and whisk together to combine.
The dressing will be thick.
Season with salt and pepper to taste.
Set aside.
Chop almonds at this time as well and set aside.
When the broccoli is roasted, carefully pour it into a food processor.
Pulse a couple of times until small pieces of broccoli remain, being careful not to over-chop.
In a large bowl, combine quinoa and pulsed broccoli.
Pour dressing on top, and mix to combine.
Add chopped almonds.
Serve warm, at room temperature, or cold!
