Roasting broccoli brings out these incredible complex flavours that are far more intense and tasty than if it were simply boiled. Match that with the sweetness and crunchiness of roasted sweet potato and the delicious sweet and salty flavours of this Asian-inspired dressing, and you have a winner of a salad. Adding quinoa helps to absorb all these wonderful flavours and turns this salad into a protein powerhouse!
Vegan Roast Broccoli & Quinoa Salad with Asian Dressing
Ingredients (makes 1 large salad or 2 sides / starters):
200g tenderstem broccoli
1/2 cup cooked quinoa
1 medium sweet potato
1 Tbsp rapeseed or olive oil
For the Asian dressing (makes 6 servings):
3 Tbsp rice wine vinegar
1 Tbsp sugar
3 Tbsp soy sauce (reduced salt if possible)
1 Tbsp grated fresh ginger
1/2 tsp fresh minced garlic
2 Tbsp sesame oil
4 Tbsp rapeseed oil
3 spring onions (scallions)
Wash the broccoli in water, drain and dry thoroughly with kitchen paper (any dampness will prevent it crisping up in the oven). Then toss with 1/2 Tbsp rapeseed oil and place on a baking tray. Peel and chop the sweet potato in to small pieces, toss with the remaining rapeseed oil, and chuck into a separate baking tray. Roast both trays of veg at 200C for 15-20 minutes, until tender and starting to crisp up at the edges (the sweet potatoes may take 5 mins longer to brown and crisp up).
Meanwhile, cook your quinoa as per packet instructions (dried quinoa triples in volume when cooked). To make the dressing, simply measure all the ingredients into a clean empty jam jar, screw on the lid, and shake vigorously to mix well.
When the veg are nicely roasted and cool enough to handle, mix with the quinoa, and toss through one 6th of the dressing. Enjoy it all still warm or chill in the fridge for later!
Nutrition (per 1 large salad plus 1 serving dressing):
Protein: 13.6g (Women: 27.2% / Men: 24.7%)
Iron: 4.3mg (Women: 29.1% / Men: 49.4%)
Calories: 493 (Women: 24.7% / Men: 19.7%)
Sugar: 16.1g (Women: 17.9% / Men: 13.4%)
Total fats: 16.7g (Women: 24.0% / Men: 17.6%)
Saturated fat: 1.5g (Women: 7.5% / Men: 5.0%)
Salt: 0.7g (Women: 11.7% / Men: 11.7%)
Fibre: 14.1g (Women: 47.0% / Men: 47.0%)
See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.