Spicy Roasted Broccolini Quinoa Salad

Spicy Roasted Broccolini Quinoa Salad

Ingredients

• 1 bunch broccolini, stalks trimmed
• 2 tsp olive oil
• 1 lemon, juiced
• 1/2 tsp red pepper flakes
• salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable stock
• 1–2 tbsp crumbled goat cheese
• 1 handful cherry tomatoes, halved

Preparation

1. Preheat oven to 425 degrees F.
2. Cut the broccolini into bite-sized pieces, about 1 1/2 inches.
3. Place broccolini on a parchment-lined baking sheet and drizzle with olive oil. Squeeze the lemon over the raw broccolini and season with salt, pepper and the red pepper flakes. Toss to make sure each piece is coated.
4. Roast for 15 to 18 minutes in the pre-heated oven, until stalks are tender and the heads of the broccolini are just lightly browned. Remove from oven and set aside.
5. In a medium-sized pot, combine the quinoa and vegetable stock. Bring the liquid to a boil and then reduce to a simmer. Let the quinoa cook until all the liquid has been absorbed, about 15 minutes.
6. Once the quinoa is fully cooked, fluff with a fork, and toss in the roasted broccolini, crumbled goat cheese and cherry tomatoes. Season with salt and pepper and serve.



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