Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing

 

This salad is sparkling, wholesome, and filled with protein and nutrients. Roasting the lemon for the dressing adds a diffused sweetness and depth that elevates the dish.

 

Ingredients

Salad:

1 cup quinoa (raw)

2 cups broccoli florets

2 cooked chook breasts, shredded or diced

1 small crimson bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup toasted almonds or walnuts (non-obligatory)

Salt and pepper to taste

Roasted Lemon Dressing:

1 lemon, halved

2 tbsp olive oil

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 clove garlic, minced

Salt and pepper to flavor

Instructions

1. Cook Quinoa

Rinse quinoa beneath cold water. Bring to a boil, then reduce warmness to low, cowl, and simmer for 15 mins until water is absorbed.

2. Roast Broccoli

Preheat the oven to 2 hundred°C (400°F).  Spread on a baking sheet and roast for 15–20 mins till gentle and barely charred.

Three. Roast Lemon

Place lemon halves reduce-facet up on a baking sheet and roast inside the oven for 10 minutes till caramelized. This brings out a natural sweetness and reduces bitterness.

Four. Make Dressing

 Squeeze roasted lemon juice right into a small bowl. Whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Taste and alter seasoning.

5. Assemble Salad

In a huge bowl, integrate cooled quinoa, roasted broccoli, fowl, pink bell pepper, purple onion, and nuts. Drizzle dressing over the salad and toss lightly to mix.

Serving Tips

Serve chilled or at room temperature.

Garnish with clean parsley or more lemon slices for a zesty touch.

Optional: add feta or goat cheese for creaminess.

This salad is best for a mild lunch, meal prep, or a healthy dinner. It balances protein, fiber, and vibrant vegetables with a tangy, barely candy roasted lemon dressing, making it each pleasing and refreshing.