Roasted Broccoli Crumble & Quinoa Salad with Creamy Honey Mu

• kokonaisaika: 16 minutes

Ainekset

food processed broccoli (it becomes almost like a nutty breadcrumb that weaves through every bite) roasted with @latourangelle olive oil until crisp and nutty, tossed with quinoa, chickpeas, sugar snap peas, red pepper, shallots, cashews, raisins, feta and fresh dill - all coated in the most luscious honey mustard dressing. every bite has something going on. @latourangelle makes the BEST quality cooking oils out there.

Dressing:

3 tbsp yellow mustard

3 tbsp honey

3 tbsp tahini

2 tbsp La Tourangelle Olive Oil

2 tbsp lemon juice

1/2 tsp Salt

Pepper to taste

1/2 tsp Garlic Powder

1/4 cup Greek yogurt

2 tbsp Water

6 cups Broccoli crumbles

2 tbsp La Tourangelle Olive Oil

1/2 cup chopped roasted cashews

1/2 cup crumbled Feta

2 cups chopped Arugula

1/3 cup Raisins

1/2 cup sliced Shallots

2 cups cooked Quinoa

1 red bell pepper, chopped

2 cups sugar snap peas, thinly sliced diagonally

1 15-oz can chickpeas, rinsed and drained

1/4 cup fresh chopped dill

Ohjeet

Preheat the oven to 425°. Line a sheet pan with parchment paper.

Food process your broccoli for about 20-30 seconds into fine crumbles, toss with 2 tbsp olive oil, 1/2 tsp salt & pepper to taste then roast on the sheet pan for about 15-18 minutes until crisp on the outside.

Add all ingredients for dressing to a jar and shake until smooth.

Add all ingredients for the salad to a bowl, add dressing and toss.