Roasted Broccoli Salad with Tahini Dressing and Quinoa

A vibrant one-bowl dish, this Roasted Broccoli Salad blends sweet caramelized vegetables, protein-rich chickpeas, and a zesty tahini dressing for a flavor-packed meal. Developed as a hearty salad alternative, it balances earthy roasted broccoli with the creaminess of quinoa and crunch of pumpkin seeds. The recipe’s roots lie in modern plant-based cuisine, combining global spices like oregano and coriander with Australian cooking. Perfect for weeknights or meal prep, this dish requires just one oven and 35 minutes of hands-on work。

Why You’ll Love This Recipe

• Easy cleanup—roast, cook quinoa, blend dressing simultaneously
• High-protein with chickpeas and quinoa for lasting fullness
• Customizable to dietary needs (gluten-free, vegan)
• Flavor-enhancing technique: Roasting enhances broccoli’s sweetness

Ingredients

Roasted Elements:

1. 1 head broccoli, cut into florets
2. 2 courgettes (zucchini), sliced
3. 2 (14oz) cans chickpeas, drained and rinsed
4. 1 tbsp olive oil
5. Salt and black pepper, to taste
6. 1 tsp dried oregano

Quinoa Base:

1. ¼ cup quinoa (90g)
2. 1 cup water

Salted Greens:

1. Handful rocket, arugula, or mixed greens
2. ¼ cup pumpkin seeds (30g), for serving

Tahini Dressing:

1. ½ cup pumpkin seeds (60g)
2. Large handful coriander leaves (20g)
3. 2 garlic cloves
4. ¼ cup tahini
5. ⅓ cup water (80ml)
6. 2 tbsp apple cider vinegar
7. Salt and black pepper, to taste

Step-by-Step Instructions

1. Roast the Stars: Preheat oven to 350°F (180°C). Toss broccoli florets and courgette slices in olive oil, salt, pepper, and oregano. Spread on a large baking sheet and roast 25 minutes, shaking halfway.
2. Quick Quinoa Boost: While roasting, place quinoa in a small pot with water and a pinch of salt. Bring to boil, simmer 12-14 minutes until fluffy.
3. Blend the Dressing: In a blender, combine raw pumpkin seeds, coriander, garlic, tahini, vinegar, and water. Blend until smooth, adding a splash more water if needed.
4. Assemble the Salad: In a large bowl, combine roasted vegetables, cooked quinoa, and greens. Drizzle dressing over and toss gently.
5. Finish with Crunch: Top with toasted pumpkin seeds just before serving.

Tips & Variations

• Protein Swap: Replace quinoa with bulgur wheat or farro.
• Dressing Twist: Add ½ tsp smoked paprika or a squeeze of lemon for brightness.
• Vegetable Swap: Substitute zucchini with yellow squash or baby carrots.
• Common Mistake: Don’t under-season! Taste dressing salts heavily.
• Upgrade: Add roasted red peppers or sun-dried tomatoes.

Serving Suggestions

Serve as a main dish with grilled halloumi or as a side with whole-grain pita. Pair with iced mango kombucha for a refreshing contrast. Leftovers excel as a cold salad in summer thanks to the dressing’s emulsifying power.

Storage & Reheating

Store in an airtight container for up to 2 days. To reheat: Warm quinoa in microwave then fold into room-temperature salad to preserve crispness. Add fresh herbs before serving.

Nutrition Information

Per serving (makes 4): ~450 calories

Note: Nutrition is approximate and may vary based on portion size and ingredient brands.

Final Thoughts

This Roasted Broccoli Salad combines roasted vegetables, quinoa, and homemade tahini dressing into a satisfyingly balanced meal. The dressing’s creaminess pairs perfectly with the vegetable char while the pumpkin seeds add satisfying crunch. We’d love to hear how you tweak the recipe—try adding pomegranate seeds or swapping chickpeas for edamame!

Roasted Broccoli Salad with Tahini Dressing and Quinoa

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A vibrant one-bowl dish combining roasted broccoli, chickpeas, quinoa, and zesty tahini dressing for a hearty plant-based meal. Roasting enhances sweetness, while pumpkin seeds add crunch—perfect for meal prep.

• Author: Layan
• Prep Time: 35
• Cook Time: 25
• Total Time: 60
• Yield: 4 servings 1x
• Category: quick
• Method: Roasting
• Cuisine: Australian
• Diet: Vegan

Ingredients

Scale 1x2x3x

1 head broccoli, cut into florets
2 courgettes (zucchini), sliced
1 tbsp olive oil
Salt and black pepper, to taste
1 tsp dried oregano
¼ cup (90g) quinoa
1 cup water
1 cup rocket, arugula, or mixed greens
¼ cup (30g) pumpkin seeds (for serving)
½ cup (60g) pumpkin seeds (for dressing)
Large handful (20g) coriander leaves
2 garlic cloves
¼ cup tahini
⅓ cup (80ml) water
2 tbsp apple cider vinegar
Salt and black pepper, to taste

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Instructions

Preheat oven to 350°F (180°C). Toss broccoli and zucchini with olive oil, salt, pepper, and oregano; roast 25 minutes.
While roasting, cook quinoa in 1 ½ cups water until fluffy.
Blend pumpkin seeds, coriander, garlic, tahini, vinegar, and water until smooth.
Combine roasted veggies, quinoa, and greens in a bowl. Drizzle dressing and toss gently.
Top with fresh pumpkin seeds before serving.

Notes

Replace quinoa with bulgur wheat or farro
Add ½ tsp smoked paprika or lemon juice to dressing
Swap zucchini with yellow squash or baby carrots
Toast pumpkin seeds in a pan for extra crunch
Storage: Refrigerate leftovers for up to 3 days

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 2g
• Sodium: 1500mg
• Fat: 14g
• Saturated Fat: 3g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 14g
• Cholesterol: 0mg