Roasted Broccoli Quinoa with Honey Mustard Dressing

The combination of roasted broccoli with quinoa, a homemade honey mustard dressing and sliced almonds for added crunch makes a delicious side dish. I loved everything about this dish. Honey mustard dressing is one of my favorite dressings and I prefer my broccoli roasted over any other method of cooking it. So the combination was a perfect one for me.

Roasted Broccoli Quinoa with Honey Mustard Dressing

Ingredients:

• 1 large head broccoli
• 1/4 cup + 1 tablespoon olive oil, divided
• a black pepper, to taste
• 1 cup uncooked quinoa
• 1-2 tablespoons dijon mustard
• 2-3 tablespoons honey
• 1/2 lemon, juiced
• 1 clove garlic, minced
• 1/4 cup sliced almonds

Directions:

1. Preheat oven to 425º F. Line a baking sheet with aluminum foil.
2. Cut the florets off of the broccoli head, toss with 1 tablespoon olive oil and place on the prepared baking sheet. Season with black pepper and bake for 20-30 minutes or until the broccoli is tender and golden.
3. Meanwhile cook the quinoa according to the package directions and set aside.
4. While the broccoli and the quinoa are cooking whisk together the dijon mustard, honey, lemon juice, garlic, 1/4 cup olive oil in a small bowl until throughly combined. Set aside.
5. When the broccoli is done, transfer it to a food processor and pulse until the broccoli is in small pieces.
6. In a large bowl, combine the cooked quinoa and pulsed broccoli. Pour the dressing on top and stir to combine. Top with the sliced almonds. This can be served warm, room temperature or cold.

Enjoy!!!