Roasted Kale, Broccoli and Chickpea Quinoa Salad with Feta and Lemon

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Quinoa (dry)
• 2 cups Water
• 1 can (15 Oz. Size) Chickpeas
• 1 bunch Kale
• 1 pound Broccoli
• ⅓ cups Olive Oil, As Needed
• ⅓ cups Mint
• ⅓ cups Cilantro
• ¾ cups Parsley
• 2 whole Feta Cheese
• ½ cups Lemons
• 1-⅓ cup Vegetable Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Rinse the quinoa, then simmer it in the water in a covered pot over low heat for about 15 minutes until the water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.

2. Drain and rinse the chickpeas, then pat them very dry. Strip the kale leaves from the stems and tear them into bite-sized pieces. Cut the broccoli into small florets.

3. Toss the chickpeas and broccoli with some of the vegetable oil and spread on a large sheet pan. Roast for 20 minutes.

4. Add the kale to the pan with the remaining vegetable oil, toss, and roast for 8 to 10 minutes more until the kale is crisp at the edges and the broccoli is tender-browned.

5. Whisk the olive oil with the juice and grated zest of the lemons. Finely chop the mint, cilantro and parsley and stir them into the dressing.

6. In a large bowl, combine the quinoa, roasted vegetables and chickpeas. Add the herb dressing and toss well. Crumble the feta over the top and serve warm or at room temperature.