Roasted Broccoli, Quinoa and Feta Salad

July 8, 2010 · Filed under Main Dish, Summer · Tagged broccoli, chives, feta, oregano, quinoa

Posted by Lisa

Roasted Broccoli, Quinoa and Feta Salad

I love roasted broccoli.  It’s especially good cold, though I usually serve it warm. When we got several heads in our CSA share, I decided that I needed to make some sort of grain and roasted broccoli salad.  I settled on quinoa for the grain and since I almost always have a large tub of feta in the fridge, it and feta is just plain delicious, I decided that it would be the third major player in this salad.  These ingredients are tossed with chives and oregano from the garden, fresh garlic, olive oil, and a little lemon juice to offset the olive oil and the saltiness of the feta.  The broccoli can be roasted and the quinoa cooked ahead of time, if necessary, and the salad assembles in a snap.  We’ve had a hot spell around here, so a room temperature salad that can be pulled together in a few minutes if you have all the ingredients pre-cooked, is a wonderful thing.

Roasted Broccoli, Quinoa and Feta Salad

printable recipe

• 2 heads broccoli, roasted with salt, pepper and olive oil and cooled to room temperature
• 2 cups quinoa, cooked and cooled to room temperature
• 1 1/2 cups crumbled feta
• 2 tablespoons chopped fresh chives
• 1-2 teaspoons chopped fresh oregano
• juice from 1 lemon
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 1/2 teaspoon sea salt
• freshly ground pepper

Place roasted broccoli, quinoa and feta in a large bowl.  Mix chives, oregano, lemon juice, garlic, olive oil, sea salt and pepper in a small jar and shake to combine.  Pour over salad and gently toss to combine.  Serve at room temperature.