Prep Time: 15 minutes | Cook Time: 20 minutes
- 1 head broccoli
- 1 cup dry quinoa
- 1 cup corn
- 1/2 cup almond pieces
- 2 cups spinach
- 4 small radishes, thinly sliced
- 1/4 cup fresh dill
- 3 tbs olive oil
- 1/2 tsp mustard
- 4 tbs lemon juice
- 1 tsp basalmic vinegar
Preheat the oven to 400 F.
Cut the broccoli into bite sized pieces. Peel the stalk to remove the rough outer layer, then cut the inner layer into pieces as well.
Toss the broccoli in olive oil as well as salt and pepper, if desired.
Roast broccoli until tender and slightly browned, about 15 to 20 minutes. Remove from oven and let cool.
Meanwhile, rinse and cook quinoa per package directions.
Toss quinoa with roasted broccoli, corn, and almond pieces. Serve over a bed of spinach, topped with dill and radishes.
Whisk together dressing ingredients and drizzle over the salad.