Serves 1
Directions
- 1Preheat the oven to 425F (220C) and line two baking sheets with parchment paper.
- 2On one baking sheet, combine the chopped broccoli, drained and rinsed chickpeas, and diced shallot. Coat with olive oil spray.
- 3Season the broccoli mixture with salt, onion powder, garlic powder, and rosemary.
- 4Bake until the broccoli is fork tender.
- 5On the second baking sheet, add the turkey bacon slices and bake until crispy, then slice into thin pieces.
- 6Cook the frozen quinoa in the microwave.
- 7Prepare the dressing by combining plain Greek yogurt, honey mustard, minced garlic, red wine vinegar, hot honey, olive oil, lemon juice, and salt. Taste and adjust as needed.
- 8In a large bowl, combine the cooked broccoli mixture, crispy turkey bacon, microwaved quinoa, and feta cheese.
- 9Pour the desired amount of creamy honey mustard dressing over the salad and toss to combine.
- 10Serve warm or cold.
Ingredients
- 1 bag chopped broccoli
- 1 can chickpeas
- 1 diced up shallot
- olive oil cooking spray
- salt
- onion powder
- garlic powder
- rosemary
- turkey bacon
- frozen quinoa
- 0.25 cup plain Greek yogurt
- 3 tbsp honey mustard
- 2 tsp minced garlic
- splash red wine vinegar
- hot honey
- olive oil
- splash lemon juice
- feta cheese
Equipment
ovenbaking sheetsparchment papermicrowavelarge bowl
Tips
- Do not overcook broccoli; it should be tender, not mushy.
- Broil turkey bacon at the end for crispiness.
- Taste and adjust dressing ingredients as you go.
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