Most of the time I have no problem eating a healthy diet.  But, I’m still human, and some days I come home exhausted wanting only grilled cheese-mac and cheese-cheese pizza-cheese anything.  On those same days, I usually do all sorts of mental backbends and end up convincing myself that making something healthy will take too much time or energy.  (This, even despite the fact that I’ve shared plenty of recipes that would suggest otherwise.)  Thankfully I powered through, made this, and absolutely loved it.  It has only six ingredients, and they are things I nearly always have on hand.  For that reason, this is a perfect healthy recipe for those times when you’re tempted to go a different way.  Six ingredients and minimal effort go a long way in this dish!  Cooking the quinoa in veggie broth rather than water adds an extra layer of flavor, and we loved the combination of the broccoli with the sweet tomatoes and salty feta.

Also, a side note: In case you’ve been following recent articles about ethical farming of quinoa and its impact in countries such as Bolivia, you may be questioning the greatness of this recently popular superfood.  I certainly have been.  Thanks to my friends Alex and Sonja of A Couple Cooks for pointing me in the direction of a source of fair trade quinoa, AlterEco.  Read more about the company and shop here if you’re interested.  (Disclaimer: I have no affiliation with this company, just passing along the information.)


1 pint grape or cherry tomatoes, halved
1 head broccoli, cut into florets
Olive oil
Salt and pepper, to taste
2 cloves garlic, minced
1 cup uncooked quinoa
2 cups veggie stock
4 oz. crumbled feta, divided


  • 01

    Preheat the oven to 400˚ F.  Line a baking sheet with foil.  Place the tomatoes and broccoli on the baking sheet. Drizzle with olive oil, season with salt and pepper to taste, and toss to combine well.  Bake, stirring every 10 minutes or so, until the veggies are just tender, about 30 minutes.  About 5 minutes before the baking time is up, add the garlic to the pan and toss to mix well.

  • 02

    Rinse the quinoa well in a fine mesh sieve before using.  In a medium saucepan, combine the quinoa and veggie broth.  Cook the quinoa according to the package directions, until tender and fluffy.  Set aside.

  • 03

    When the quinoa is cooked, add the veggies to the pot and stir to combine.  Stir in about three quarters of the feta.  Serve, topping with a sprinkle of additional feta if desired.

  • This is awesome, Annie. I’d heard a story on NPR (imagine that!) about it, and have been concerned as well. I was hoping more companies would get on the Fair Trade bandwagon, like coffee manufacturers did years ago.

    And, the dish looks great. I eat alot of quinoa salads for lunch, and am always looking for a new spin! Love the roasted tomatoes :)

  • Shelly

    This will be dinner tonight! Everything is in the cupboard!! Thanks Annie!!

  • Roasted vegetables are my all time favorite!! I love this salad!

  • Annie, this looks DELICIOUS!! Just what I needed to see today as an encouragement to keep going with tasty, healthy foods. This looks like a great option for those busy nights when it would be “easier” for my husband and I to go out, but we could whip this up just as quickly and feel much better about our choice :)
    I’ve been faithfully reading your site for a little over a year now, and every recipe I’ve tried has been fantastic. You are my kitchen best friend!
    Thanks for always inspiring us to DIY and try new things.
    Also, I love quinoa but wasn’t really aware of the ethical problems you mentioned. I will definitely be doing more research on that–thanks for bringing it up!
    Have a great day, Annie, and keep up the great work! You’re awesome, girl!

  • looks delicious. I love your Let’s do Lunch recipe feature; it has resulted in many tasty (non-fast food originated) lunches and dinners in my house!

  • yanksgurl613

    mmm sounds fantastic and looks amazing! this is a great lunch idea will be cooking this up today! thanks for sharing the recipe! xx. gigi

  • This recipe looks great, Annie. I’ve been hearing about issues with quinoa farmers and I’m so glad for your recommendation. I know it’s sometimes difficult to find food that isn’t wrong/bad/unethical in some way so the more information we have, the better off we are. If we each make the most conscious decisions we can, we’ll send the messages that need to be sent!

  • Stephanie

    Annie, have you ever considered having a section on the blog where you post your weekly menu plan? I am an organized home cook who menu plans weekly. And, I am curious about how others choose to structure their menus. (I’ve read your post on how you menu plan… just wondering if you might have a section that you update regularly with the plans for the week.)

  • Irene

    Thanks so much for this great sounding recipe, and for information on a ethical way to by quinoa! I had only heard about the controversy yesterday, but it is very important to me to purchase as ethically as I can!

  • Liz @ Tip Top Shape

    I love quinoa salads like this. Fantastic recipe, Annie!

  • Meghan

    I love roasted tomatoes! What a yummy looking lunch. Pretty plate, too!

  • annieseats

    Stephanie, I’ve definitely considered it many times and I do think it’s going to happen eventually. I’ve mainly shied away from it because I make a lot of new recipes, do recipe testing, etc. and didn’t want a bunch of demanding emails (“post the recipe for X ASAP!” – believe me, I already get them when I mention anything new or in the works.) I’m trying to figure out how I want to address this, but I do think this will become a reality in the near future.

  • Another consideration would be to source USA grown quinoa. It’s available from White Fence Farm, here:

    I’m not from the company, just a girl that tries to eat as ethically as possible. :) Thanks for another great recipe Annie!

  • annieseats

    Thanks for sharing another resource! Definitely appreciated.

  • Looks wonderful. I’ve yet to add broccoli to quinoa. I’m not sure why I haven’t.

  • Sometimes simple ingredients are all you need for a fabulous salad. Looks fantastic. I would not have thought to pair broccoli with roasted tomatoes, but it has me craving a quinoa salad now. :)

  • Vinni Kaur

    Looks delicious! I definitely should be trying quinoa from now on instead of rice.

    Vinni @ masala & missoni

  • Tracy

    I’ve just heard about the ethical growing of quinoa the other day, so glad to see you giving more awareness and information. This salad looks awesome and energy filled, I’d love to do lunch with you!

  • Anna Maria Levine

    i love these lunch posts! i’m slowly making my way through all these great recipes :)

  • Monica Ma

    I started cooking with quinoa only in the last year and found that rinsing it first, as you suggest here, makes a real difference. This recipe sounds delicious and easy! I love to roast grape tomatoes and will have to remember to make this combination next time. Thanks!

  • I love these lunch sequences. This salad looks fabulous!

  • I’ve been switching between quinoa and rice these days and have started to prefer quinoa even more. This looks delish!

  • My kids and I LOVE the cheesy broccoli quinoa casserole that you posted a while ago, so I decided to make this today for lunch. We ate it right up. Thanks for the recipe.

  • Caroline L.

    This looks deliciously! I’ve recently become OBSESSED with all things feta (and quinoa actually), so this looks like such a yummy treat!

  • Kristin

    I made this tonight! It was delicious!! I only had frozen broccoli on hand and it roasted just fine. I also added crumbled bacon for my husband. Thanks for another awesome and healthy recipe!

  • Tried this recipe for lunches this week and it was delicious!

  • Alana

    Going to cook this for dinner :) It looks so delicious. Thank you for you good recipes!

  • Angie_R

    Hi, Annie! Just wondering if this dish is good if made ahead and served cold?

  • annieseats

    I think it would be good either way, but I believe I preferred it warm.