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in the kitchen with: gaby dalkin’s spicy roasted broccolini quinoa salad

by Kristina Gill

After last week’s brownies, I thought I’d give everyone a break from the high-sugar, high-fat splurge with a very healthy recipe. Chef Gaby Dalkin has whipped up the perfect dish to restore balance to your diet, a Spicy Roasted Broccolini Quinoa Salad. I’m not one to talk about how wonderful salads sound, but even I’ll admit that there are salads, and there are salads. And this salad sounds so good (and easy to prepare and clean up after) that I can’t wait to try it out! — Kristina

About Gaby: Gaby Dalkin works as a private chef and food stylist in and around the Los Angeles area. Gaby is also the publisher behind What’s Gaby Cooking?, which specializes in simple, sassy and eclectic recipes. While she was professionally trained in French technique, she enjoys cooking all kinds of cuisine. Cooking has always been Gaby’s way of showing her friends that she cares, and throwing casual dinner parties is one of her favorite pastimes. In 2009, a year after founding her blog, Gaby founded the National Food Bloggers Bake Sale, an annual event where food bloggers from across the country come together to hold bake sales in their states. Funds raised through the National Food Bloggers Bake Sale support Share Our Strength’s efforts to end childhood hunger in America.

The full recipe continues after the jump . . .

Spicy Roasted Broccolini Quinoa Salad


  • 1 bunch broccolini, stalks trimmed
  • 2 tsp olive oil
  • 1 lemon, juiced
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • 1 cup quinoa
  • 2 cups vegetable stock
  • 1–2 tbsp crumbled goat cheese
  • 1 handful cherry tomatoes, halved



1. Preheat oven to 425 degrees F.

2. Cut the broccolini into bite-sized pieces, about 1 1/2 inches.

3. Place broccolini on a parchment-lined baking sheet and drizzle with olive oil. Squeeze the lemon over the raw broccolini and season with salt, pepper and the red pepper flakes. Toss to make sure each piece is coated.

4. Roast for 15 to 18 minutes in the pre-heated oven, until stalks are tender and the heads of the broccolini are just lightly browned. Remove from oven and set aside.

5. In a medium-sized pot, combine the quinoa and vegetable stock. Bring the liquid to a boil and then reduce to a simmer. Let the quinoa cook until all the liquid has been absorbed, about 15 minutes.

6. Once the quinoa is fully cooked, fluff with a fork, and toss in the roasted broccolini, crumbled goat cheese and cherry tomatoes. Season with salt and pepper and serve.

Photography and styling by Gaby Dalkin; plates by Fifty-One and a Half

Why Gaby Loves This Recipe

This Spicy Roasted Broccolini Quinoa Salad is one of my all-time favorite meals. It’s super healthy and packed with flavor. The acid from the lemon pairs perfectly with the roasted and crisp broccolini. And of course there has to be a little bit of heat with the red pepper flakes! Give this to me for lunch or dinner, and I’ll be one happy camper!

Suggested For You


  • Boy Howdy, this looks like just the dish for me to make this weekend! When you eat something this colorful, you know you’re getting lots of great nutrients (Skittles do not count, unfortunately). Thank you for the recipe!

  • OOOh, gonna have to try this one. Typically salad doesn’t constitute a meal for me, but this like it might do the trick. Thank you!

  • Num num! Make sure to rinse the quinoa before cooking to rid it of saponins that give it a bitter taste. Can’t wait to try it!

  • Delicious recipe. I love finding new ways to use quinoa! I will definitely be picking up some broccolini at the store tomorrow :)

  • A question for Gaby- is the flaked red pepper the same as what we in Australia call dried chilli? I love the sound of this healthy dish and have been looking for a way to cook the pack of quinoa I recently bought. Thanks so much for the recipe.

  • Looks great, I am looking for new brocoli recipes right now, this is something that I will try for sure. Very nice pictures.

  • For a second, while reading the comments, I thought I had used broccolini in error, but no, it was broccolini….I am sure roasted broccoli would be just as delicious. I am sitting here with a bowl of this in my lap, it is SO GOOD! I did overcook the broccolini a bit, ah well. I used halved grape tomatoes and used the precrumbled feta. I am sure it would be just as delish with goat cheese. @ Gabrielle in Aussie, yes, the dried chilli’s are exactly what you need. With the quinoa being a complete protein, this salad eats like a meal. I wish I had some red wine in the house! Thanks so much for the recipe!

  • I absolutely love quinoa and I’m always looking for more recipes. This seems simple, yet full of color, flavor, and vitamins :) Can’t wait to give it a shot!

  • If I subbed Feta cheese in place of Goat cheese would it really mess this recipe up?? I would like to try it for our Meatless Monday meal and I already have feta…

  • This is one of those great recipes, because it has ingrediants that are already staples in my kitchen. Easy and healthy? So in.

  • The pictures is so colorful and pretty and we all know how healthy it must be. I will be trying it soon. Thanks so much for the recipe!

  • This looks gorgeous but how about eating with the seasons? Tomatoes are all imported from South America right now. Not only do they taste bad, but their carbon footprint is huge!

  • Hi Anton!

    We do have readers all over the world, including the southern hemisphere! Many of our savory recipes include ingredients that are seasonal in one place, but not others. More importantly, just as people have mentioned substituting the cheese in the recipe for one they prefer, we always encourage people to modify the recipes they see here to fit their own palates if they don’t like a particular ingredient.

    If you try out the salad, please let us know what you substitute for the tomatoes. We always love to hear readers’ variations.


  • It’s Gaby! I feel like I know her — I love her blog and her recipes (especially her avocado recipes)! And the fact that she founded the National Food Bloggers Bake Sale is so impressive. We took part in it last year and had a wonderful time baking for a great cause. Looking forward to beating last years sales.

    This healthy quinoa salad looks delicious!

  • I just made this for dinner. Super yummy and gluten free! I cooked the quinoa in V8 juice, substituted sun dried tomatoes for fresh and went the feta route! Breat recipe Gaby!

  • I am eating this right now and it is divine! Made a few changes due to what was in the house: no tomatoes, roasted heirloom carrots with the broccoli (not broccolini), feta instead of goat cheese and water with the quinoa. Still amazing. Thank you for the inspiration

  • I made this last night, and had it for lunch; it’s a great recipe! I’ve been trying to eat healthier without sacrificing on taste, or substance, so this was perfect!

  • My daughter found this on Pinterest and we made it tonight. Delicioso! Thanks for a great “go to” recipe. :)

  • I was looking for a salad to accompany a veg chili for a pregnany diet and a cancer diet; both of which I cook for. I came upon your wonderful recipe and it was delicious. I omitted the cheese for the cancer menu and added a sea vegetable for both people.
    Thank you!

  • This is SO good! I just made it for the first time after finding Gaby when I was looking for a brussel sprouts recipe. Instead of the cherry tomatoes, I added roasted plum tomatoes. I will definitely make this again, it is delicious!

  • I just tried quinoa buy making some veggie burgers and my boyfriend and I loved it! I’ve been hunting down quinoa recipes all over the web! This is served hot or cold? Sorry for the dumb question but how does the cold tomate go with the hot borocoli and the hot quinoa? Can I roast a the tomates with the brocoli? thanks!!

  • Just made this, and it was great! Baked tofu seasoned with olive oil, Sriracha sauce, and lemon juice along side broccoli to add some more substance to the salad, and loved it. Instead of cherry tomatoes, I used grape tomatoes. Might try making it even spicier next time, and with feta instead of goat cheese. Will be serving it cold tomorrow for lunches.