This simple quinoa salad is loaded with chickpeas and veggies. Make it using a full head of broccoli and learn a new way to reduce food waste.
Wholesome Tri-Color Quinoa mixed with plenty of vegetables make the perfect combination for a festive and filling dish!
Prepare quinoa according to package directions.
Snap florets from stem and cut into small pieces. Trim and discard tough end of broccoli stem; peel and cut remaining stem into bite-size pieces. In medium bowl, toss together florets, chopped stems, oil and salt.
Preheat air-fryer according to manufacturer’s instructions. Place broccoli, in batches, in air-fryer basket. Cook at 400°F for 5 to 7 mins or until golden, crispy and tender.
In large bowl, toss together quinoa, air-fried broccoli, chickpeas, roasted red peppers, pesto, lemon zest and lemon juice until well combined.
Chopped broccoli stems can also be used in soups, salads or stir-fries.
Add peelings from broccoli stems to water when making vegetable broth.
Alternatively, instead of air-frying broccoli, roast broccoli in conventional oven on parchment paper-lined baking sheet with convection setting at 400°F or regular setting at 425°F for 18 to 20 minutes, or until golden and crispy.