Recipe: Roasted Broccoli and Quinoa Salad

Summer time in Vermont brings forth a bounty of fresh produce at farmers markets and roadside stands all over our home state. If you’re searching for a light side dish or something to bring to a pot-luck, try this great recipe for VBT associate Sylvie V. for a delicious broccoli and quinoa salad.

2 cups broccoli florets 1 tablespoon of lemon juice (for roasting broccoli) 3 tablespoons olive oil (for roasting broccoli) 4 cloves of garlic, minced 2 cups of cooked quinoa, room temperature 4 cups chopped kale 2 tablespoons olive oil (for salad) 2 tablespoons lemon juice (for salad) 1/2 cup sunflower seeds 1/2 cup crumbled feta cheese Salt and black pepper, to taste DIRECTIONS: • Preheat oven to 400 degrees F. • In a bowl combine broccoli florets, 1 tablespoon lemon juice, 3 tablespoons olive oil, and garlic, mixing thoroughly. • On a baking sheet spread broccoli mixture in a single layer. Season with salt and pepper. • Roast for 15-20 minutes, until broccoli is slightly browned. • In a large bowl combine roasted broccoli, cooked quinoa, kale, 2 tablespoons olive oil, and 2 tablespoons lemon juice, stirring gently. • Add sunflower seeds, feta and season with salt and pepper to taste. • Serve and enjoy!