Quinoa Broccoli Bowl with Maple Apple Dijon Dressing

First, blend the dressing: combine 1/4 cup EVOO, 1/4 cup lemon juice, 1 chopped apple, 3 tbsp dijon mustard, 1 tbsp maple syrup, garlic powder, and sea salt in a blender until smooth. Place the dressing to the side.

Next, roast broccoli florets tossed in EVOO and sea salt on a parchment paper lined cookie sheet at 350°F (175°C) for about 20 minutes, or until softened and roasted. While the broccoli is roasting, prepare quinoa on the stovetop following package directions.

Once both are done, toss the cooked quinoa and roasted broccoli in a bowl and coat with half of the dressing. Mix until thoroughly combined and well-coated. Tastes great hot but even better chilled in the fridge!