Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Step 2

Cook quinoa according to package directions, then set aside.

Step 3

Toss broccoli florets in 1 Tbsp. olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.

Step 4

Meanwhile, make the dressing. Combine dijon, honey/maple syrup, lemon, garlic, and remaining 1/4 cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.

Step 5

When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain (see photos).

Step 6

In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top***, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold! (Seriously, it’s delicious all three ways).