Roasted Broccoli Miso Caesar Salad

This roasted broccoli miso caesar salad with crispy quinoa will have your
tastebuds happy dancing! It's everything you need in a salad – it's got the
textures, the flavors, and it's straight forward to make! Perfect for vegan and
gluten free diets!

Servings:

Author:

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Course:

Dinner Lunch Appetizer

Cuisine:

American

Keywords:

salad recipes vegan salad healthy salad chickpea salad crispy rice roasted broccoli

Instructions

1 Place the cooked quinoa or rice in a large bowl. Drizzle with the olive oil and
salt, tossing well.
2 Line a sheet pan with parchment paper. Spread the rice or quinoa out evenly,
trying to not have clumps/overlap.
3 Bake at 375F for 20-25 minutes, stirring every 10 minutes, until golden.
4 Preheat oven to 400F. Cut the broccoli into smaller florets. Place them on a
parchment-lined or grease sheet pan.
5 Drain and rinse the chickpeas. Place them on a kitchen towel or paper towel and
pat them dry the best you can. Then, place them next to the broccoli on the
sheet pan. Be sure that everything isn't over-crowded.
6 Drizzle the broccoli and chickpeas with the olive oil. Then sprinkle over the
seasonings. Use your hands to mix everything in well. Then, grate a little
parmesan over the broccoli.
7 Roast for 20-25 minutes until crispy (I like to toss everything half way
through). Remove from the oven. Grate or sprinkle over the lemon zest.
8 Blend all ingredients in a high-powered blender, starting with 1/2 cup water,
until smooth, adding more water if needed. Pour into a mason jar or container
with a lid.
9 You can start with a base of greens, or not. Add them to the base of the serving
bowl. Add the roasted broccoli on top, followed by the chickpeas. Then top with
the crispy quinoa or rice. Top with extra parmesan. Drizzle over the dressing
when ready to serve!

Roasted Broccoli Miso Caesar Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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