This is a favorite salad for many folks! Roasting lemons before you squeeze them into a dressing brings out their sunny sweetness.
Chef's notes
Suggested adult serving: 2½ cups
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
RECIPE TIPS
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Toasted Pine Nuts: You can purchase pre-toasted pine nuts, or you can toast them yourself: Simply cook in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.
Steps
1
Prepare Salad Fixings
Ingredients
3⁄4 cup quinoa, rinsed & drained (≈2 1⁄4 cups cooked)
11 1⁄4 oz broccoli florets cut into bite-size pieces (≈4 1⁄2 cups)
3⁄4 red onion, cut into wedges (≈3⁄4 cup)
2 1⁄4 oz baby spinach (≈3 cups)
7 1⁄2 radishes, thinly sliced (≈1⁄3 cup)
3 lemons, halved
1 1⁄2 tablespoons white wine vinegar
1 1⁄2 tablespoons pure maple syrup
1 tablespoon coarse-grained mustard
sea salt
freshly ground black pepper
3 tablespoons toasted pine nuts, for serving
Preheat the broiler to high.
PREPARE GRAINS
In a saucepan over high heat, bring quinoa and 1 1⁄2 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork. Chill in the refrigerator.
ROAST VEGETABLES & LEMONS
On a baking sheet, place broccoli, red onions, and lemons, cut sides up. Brush vegetables with water, then broil 4 to 5 inches from the heat until you start to see crispy, browned bits on the vegetables and broccoli starts to turn tender, 6 to 8 minutes. Transfer sheet to a wire rack to let cool.
MAKE SALAD
In a large bowl, combine spinach, cooked quinoa, and radishes.
WHISK ROASTED LEMON VINAIGRETTE
Squeeze juice from 1 1⁄2 roasted lemons. Measure out 1⁄3 cup juice (add a bit of water if needed to reach that amount); set aside remaining juice. In a small bowl, whisk the 1⁄3 cup lemon juice, white wine vinegar, maple syrup, and coarse-grained mustard.
TOSS, SEASON & SERVE
Add broccoli and red onions to salad, then drizzle with roasted lemon vinaigrette; toss to mix. Season with salt and pepper to taste. Serve salad with a sprinkle of toasted pine nuts and remaining roasted lemon.
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