Crispy Quinoa and Blackberry Brain Health Salad

Crispy quinoa and blackberry salad in a wooden bowl being held, topped with avocado, cucumber, roasted chickpeas, dill, walnuts, and pickled onions.

Crispy Quinoa and Blackberry Brain Health Salad

This crispy quinoa and blackberry salad is a colorful, antioxidant-rich meal with roasted chickpeas and broccoli, creamy avocado, fresh dill, and a bright lemon-mustard dressing. It is crunchy, satisfying, and packed with fiber for a nourishing lunch or light dinner.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME35

TOTAL TIME50

Servings 3

Course Dinner, Lunch, Salad

Cuisine Modern Plant-Based

Keyword arugula salad, avocado, blackberries, blackberry salad, brain health salad, broccoli, chickpeas, crispy quinoa salad, cucumber, dill, gluten-free salad, high fiber salad, lemon, maple syrup, meal prep salad, mustard, olive oil, onions, quinoa, roasted chickpeas salad, walnuts

Ingredients

Crispy chickpeas and broccoli

1.5 cups cooked chickpeas
2 tbsp olive oil divided
1 tsp smoked paprika
1 tsp garlic powder
sea salt flakes to taste
1 small broccoli head cut into small florets

Crispy quinoa

1 cup cooked quinoa
1 tbsp olive oil
sea salt flakes pinch

Salad

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
sea salt flakes pinch

Instructions

Preheat the oven: Preheat to 400°F (200°C) fan-forced. Line 2 trays with parchment paper.
Roast the chickpeas: Pat the chickpeas dry. Add to the first tray with ½ tbsp olive oil, garlic powder, smoked paprika, and a pinch of salt. Mix well to coat. Roast on the middle rack for 10 minutes.
Add the broccoli: Toss broccoli florets with ½ tbsp olive oil, plus a pinch of salt. Add to the same tray as the chickpeas and roast for another 20 minutes, until the chickpeas are crisp and the broccoli is golden.
Crisp the quinoa: Spread cooked quinoa on the second tray. Drizzle with the remaining 1 tbsp olive oil and season with a pinch of salt. Mix well to coat. Roast on the top rack for about 25 minutes, stirring 3 times, until dry and crispy around the edges.
Make the dressing: In a small bowl, whisk together olive oil, mustard, lemon juice, maple syrup, and salt.
Assemble: Add the arugula to a large bowl. Top with crispy quinoa, roasted chickpeas, broccoli, cucumber, avocado, dill, walnuts, pickled onions, and blackberries.
Dress and serve: Drizzle with dressing and gently toss. Adjust salt to taste, and enjoy!

Notes

Oven temperature (fan-forced vs. conventional): This recipe is written for 400°F (200°C) fan-forced. If using a conventional oven, start at 425°F (220°C).

All ovens vary: Keep a close eye the first time you make this. Chickpeas might crisp faster, and quinoa can go from crispy to burnt quickly depending on tray material and how hot the top rack runs.

How to cook quinoa: For 1 cup (185 g) cooked quinoa, you will need about 1/3 cup (55 g) dry quinoa and 2/3 cup (160 ml) water. Rinse quinoa well, then combine with the water and a pinch of salt. Bring to a boil, cover, reduce to a gentle simmer, and cook for 15 minutes. Remove from heat and rest (still covered) for 5 minutes, then fluff with a fork.

Batch cooking: Cook a big batch of quinoa and use it throughout the week. Store it in an airtight container in the fridge and use within 5 days.

Make it nut-free: Swap walnuts for toasted pepitas or sunflower seeds.

Nutritional Information - Per Serving