Overhead shot of multiple bowls of quinoa with broccoli and radish

Roasted Broccoli + Radish Quinoa Salad

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Lately, we’ve been rather on the go here at by CHLOE. as we prepare our newest location (shoutout to you, Fenway!) However, just because we are busy, doesn’t mean that we can’t be healthy!

Salads are perfect for healthy + fast meals, but TBH…the same ole’ salad can get real old, real fast. If you’re looking to spice up your salad game (and maybe even add some grains) – by CHLOE. Contributing Chef, Lauren Kretzer, has got you covered.

This Roasted Broccoli + Radish Quinoa Salad recipe is so easy to prep and basically ideal for any meal from lunch on a busy work day, to an easy side dish to any summer cookout! Whip up this quick recipe for your next BBQ and your friends will be thinking of you as TOP CHEF material.   


1 cup dry quinoa, rinsed well and drained

1 ¾ cup water

1 head broccoli

3 Tbsp extra virgin olive oil

½ cup radishes (about 4 radishes)

2 large scallions

1/3 cup fresh mint

2 Tbsp rice vinegar

1 Tbsp fresh lime juice (from ½ large lime)

¼ tsp sea salt (plus more to taste)

pinch cracked black pepper

2 tsp Dukkah seasoning (we like the one from Trader Joe’s, or this one)


Preheat oven to 425°.

Chop broccoli into bite size pieces, about 3 ½ cups. Next, divide extra virgin olive oil and thinly slice the radishes.

Thinly slice fresh mint and scallions. For the scallions, only the white and light green parts, which should yield about 1/3 cup.


In a medium pot, add the quinoa and water and bring to a boil. Immediately reduce heat to low and simmer, covered, for 13-15 minutes, or until quinoa is tender and water is absorbed.

Remove from heat and fluff with a fork. Let cool completely (quinoa can be made 1-2 days in advance and refrigerated in an airtight container until ready to assemble salad).

While quinoa is cooking, toss broccoli with 1 tablespoon extra virgin olive oil in a medium bowl and season with a pinch of sea salt and freshly cracked black pepper. Spread on a baking sheet and place in the preheated oven. Roast for 12-13 minutes, or until broccoli is tender and slightly charred.

In a small bowl, whisk together 2 tablespoons extra virgin olive oil, rice vinegar, fresh lime juice, sea salt, cracked black pepper, and Dukkah seasoning.

In a large bowl, add the cooled quinoa, roasted broccoli, radishes, scallions and fresh mint.

Add vinaigrette to quinoa salad and toss gently until completely combined. Season to taste with additional sea salt and cracked black pepper, if needed.


Serve cold or at room temperature.

Storage notes: Quinoa salad will keep in an airtight container in the refrigerator for up to 3 days.