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Crispy Quinoa and Blackberry Brain Health Salad Recipe

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4 from 81 reviews

This Crispy Quinoa and Blackberry Brain Health Salad is a nutritious and vibrant dish packed with roasted chickpeas, crispy quinoa, fresh vegetables, and a tangy dressing. Featuring antioxidant-rich blackberries and brain-boosting walnuts, it offers a perfect balance of textures and flavors in a wholesome, easy-to-make salad ideal for a healthy meal or lunch.

Ingredients

Roasted Chickpeas and Broccoli

  • 1.5 cups cooked chickpeas
  • ½ tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Sea salt flakes, to taste
  • 1 small broccoli head, cut into small florets
  • ½ tbsp olive oil
  • Pinch of sea salt flakes

Crispy Quinoa

  • 1 cup cooked quinoa
  • 1 tbsp olive oil
  • Pinch of sea salt flakes

Salad Base and Toppings

  • 2 cups arugula, packed
  • 1 cucumber, finely diced
  • 1 avocado, sliced
  • ¼ cup fresh dill, finely chopped
  • ¼ cup walnuts, chopped
  • Pickled onions, to taste
  • 1 cup blackberries

Dressing

  • 1 tbsp olive oil
  • 1 tbsp whole grain mustard
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • Pinch of sea salt flakes

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) with a fan-forced setting and line two baking trays with parchment paper to prepare for roasting.
  2. Roast the chickpeas: Pat dry the cooked chickpeas to remove any moisture. Place them on the first tray and drizzle with ½ tablespoon olive oil, then sprinkle smoked paprika, garlic powder, and a pinch of sea salt. Mix thoroughly so the chickpeas are evenly coated. Roast on the middle rack for 10 minutes.
  3. Add the broccoli: Toss the broccoli florets in ½ tablespoon olive oil and a pinch of sea salt. Add the broccoli to the same tray as the chickpeas and continue roasting for another 20 minutes until the chickpeas are crispy and the broccoli is golden and tender.
  4. Crisp the quinoa: Spread the cooked quinoa evenly on the second tray. Drizzle with 1 tablespoon olive oil, sprinkle with a pinch of sea salt, and mix well to coat. Roast on the top rack for about 25 minutes, stirring three times during roasting to ensure even crispiness and dryness around the edges.
  5. Make the dressing: In a small bowl, whisk together 1 tablespoon olive oil, whole grain mustard, lemon juice, maple syrup, and a pinch of sea salt until smooth and well combined.
  6. Assemble the salad: In a large salad bowl, add the arugula as a base. Layer on the crispy quinoa, roasted chickpeas, roasted broccoli, finely diced cucumber, sliced avocado, chopped fresh dill, walnuts, pickled onions, and fresh blackberries.
  7. Dress and serve: Drizzle the prepared dressing over the salad and gently toss everything to combine. Adjust sea salt to taste if needed, then serve immediately for a fresh, crispy, and flavorful salad.

Notes

  • Ensure chickpeas are well patted dry before roasting to get maximum crispiness.
  • Stir the quinoa regularly during roasting to prevent burning and encourage even crisping.
  • Pickled onions add a tangy contrast; if unavailable, thinly sliced red onions soaked in vinegar for 10 minutes can be a substitute.
  • Use fresh blackberries and walnuts for best texture and flavor.
  • For a vegan option, this recipe is already vegan-friendly as written.
  • The salad is best enjoyed fresh but can be stored separately as dressing can wilt greens if mixed too early.

Find it online: https://justsosavory.com/crispy-quinoa-and-blackberry-brain-health-salad-recipe/