Vegetarian · ALWAYS FREE
Lemon broccoli & quinoa salad
Roasted broccoli and fluffy quinoa with lemon, parsley, scallions and crunchy pumpkin seeds.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Toss the broccoli with 0.529 oz olive oil and 0.0353 oz salt on a large rimmed baking sheet. Spread in one layer and roast for 20–25 minutes, turning once, until the stems are tender and the floret tips are browned.
- Meanwhile, put the drained quinoa, 18.34 oz water and 0.0353 oz salt in a saucepan. Bring to a boil, cover and reduce to a gentle simmer. Cook for 15–18 minutes, until tender and the water is absorbed. Remove from heat, leave covered for 5 minutes, then fluff. If tender grains remain wet, uncover briefly over low heat until excess moisture evaporates.
- Whisk the remaining 0.529 oz olive oil and 0.0353 oz salt with the lemon juice, zest and black pepper in a large bowl. Fold in the quinoa and roasted broccoli, scraping any measured oil from the roasting sheet into the bowl.
- Let the mixture stop steaming for about 5 minutes, then fold in the parsley and scallions. Divide into 4 equal portions and sprinkle the pumpkin seeds evenly over them. Serve warm, or refrigerate promptly for a chilled salad.
- Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days. Keep the seeds separate until serving if preparing ahead.
Estimated nutrition
Per serving · 1 of 4- Calories
- 349 kcal
- Protein
- 13.6 g
- Total carbohydrate
- 43.3 g
- Total fat
- 15.4 g
- Total sugars
- 5.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. Raw or dry profiles match ingredient masses before cooking. Moisture gain/loss does not change the stated portion count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed. Actual amounts left in pans or on utensils can reduce intake. Serving suggestions and substitutions are excluded. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not displayed. USDA lacks total sugar for the dry grain/pseudograin or red-lentil profile. Only that field is supplemented by the identified raw-food CoFID profile; values reflect different sample sets and are estimates.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Dry quinoa, broccoli, olive oil, lemon juice and zest, parsley, scallions, raw pumpkin seeds, water, salt and pepper are the complete salad. The listed ingredients are plant-derived; quinoa is a naturally gluten-free pseudograin.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen. Check packaged ingredients for animal-derived additions; this ingredient screen is not product certification.
Supporting reference · Supporting reference - Vegan: Dry quinoa, broccoli, olive oil, lemon juice and zest, parsley, scallions, raw pumpkin seeds, water, salt and pepper are the complete salad. The listed ingredients are plant-derived; quinoa is a naturally gluten-free pseudograin.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen. Check packaged ingredients for animal-derived additions; this ingredient screen is not product certification.
Supporting reference · Supporting reference - Mediterranean: Dry quinoa, broccoli, olive oil, lemon juice and zest, parsley, scallions, raw pumpkin seeds, water, salt and pepper are the complete salad. The listed ingredients are plant-derived; quinoa is a naturally gluten-free pseudograin. Vegetable, seed/legume or whole-groat emphasis with olive oil fits this practical ingredient-pattern selection. This is not a clinical diet score, a cuisine-origin statement or a health-outcome promise.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen.
Supporting reference - Gluten-Free: Dry quinoa, broccoli, olive oil, lemon juice and zest, parsley, scallions, raw pumpkin seeds, water, salt and pepper are the complete salad. The listed ingredients are plant-derived; quinoa is a naturally gluten-free pseudograin.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen. Choose gluten-free-labeled packaged ingredients where needed, including spices, seeds, quinoa or buckwheat. Avoid gluten cross-contact. This screen does not establish finished-food gluten concentration or guarantee celiac/allergy safety.
Supporting reference - Dairy-Free: Dry quinoa, broccoli, olive oil, lemon juice and zest, parsley, scallions, raw pumpkin seeds, water, salt and pepper are the complete salad. The listed ingredients are plant-derived; quinoa is a naturally gluten-free pseudograin.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen. Check packaged-ingredient labels for milk-derived additions and cross-contact; dairy-free ingredient screening is not an allergy guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
