There’s a lot of flavor in this quinoa with Broccoli, Garbanzo, and Arugula Salad. The broccoli is caramelized by being roasted – intensifying its flavor. Quinoa and peppery arugula are added to the body.
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
Roasted Broccoli Chickpea Arugula Salad
Because it is strained, Greek-style yogurt has a thick, luxurious texture. One cup of Greek-style yogurt contains as much as 20 grams of protein. Used in salad dressing, it lends creaminess as well. In this salad, the dressing teams yogurt with sherry vinegar, Dijon mustard, a little olive oil, and some minced fresh mint or basil. Either fat-free or low-fat Greek-style yogurt works equally well.
COOK’S NOTES: If the red onion is too strong for you, slice it and soak it in ice water for 30 minutes. Drain and pat dry before adding it to the salad. To toast pita triangles, place them in a single layer on a rimmed baking sheet. Coat with nonstick olive oil spray. Toast in a 350-degree F oven until lightly browned and starting to crisp. Taste the salad at the end of step 3; if you like, add a pinch of dried red pepper flakes and gently toss again.
Roasted Broccoli Arugula Salad
As written, this healthy veggie salad is vegetarian, vegan, gluten-free, dairy-free, and full of fantastic flavor!
- Balsamic vinegar 2 Tbsp
- Dijon Mustard 1 Tbsp
- Salt ¼ Tbsp
- Olive Oil 1 1/2 Tbsp
- Plain fat-free or low-fat Greek-style yogurt 14 Cup
- Minced fresh mint or basil 2 Tbsp
- Cans garbanzo beans, drained, rinsed, drained again 15 Ounce
- Red Onion ½ Small
- Arugula 3 Cup
- Broccoli 1 Lb
- Thinly sliced small peeled carrots Freshly ground black pepper 1 Cup
- OPTIONAL GARNISH 3/4 cup finely diced Manchego or smoked mozzarella cheese
- OPTIONAL GARNISH 1 pita bread, cut into narrow triangles, toasted (see Cook’s Notes)
- Put a large pot of salted water on high heat and bring to a boil.
- To make the dressing: In a small bowl or a measuring cup with a handle, mix together the vinegar, mustard, and salt. Stir in the oil, then the yogurt. Stir in 1/2 tablespoons water and the mint. Set aside.
- To make the salad: Blanch the broccoli in the boiling water until tender- crisp, 3 to 4 minutes. Drain and refresh with cold water. Drain well and place in a large bowl. When the broccoli is completely cool, add the beans, onion, and carrots.
- Add the dressing, season with pepper, and toss.
- Divide the arugula between eight plates. Top with the broccoli mixture. If desired, scatter the cheese on top and place the pita triangles next to the salad before serving.
Notes:
Storage suggestions: Salad is best served immediately, but you can store leftovers in the fridge, covered, and brighten them up with another squeeze of lemon when you’re ready to polish them off. For best results, store the dressing separately from the greens until you are ready to serve.
