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Roasted Broccoli Quinoa Red Pepper Sauce
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5 from 5 votes

Roasted Broccoli with Quinoa & Roasted Red Pepper Sauce

Crisp roasted broccoli on quinoa with a roasted red pepper cashew cream sauce.  This is a quick weeknight dish that is packed full of flavor and nutrition.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: gluten-free, Vegan
Servings: 4
Calories: 406kcal
Author: Maggie


  • 4 cups broccoli florets
  • 1/2 onion cut in half and sliced about ¼” thick
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 cup dry quinoa
  • 2 cups vegetable broth or water

Roasted Red Pepper Sauce

  • ¾ cup raw cashews soaked in water for 8 hours if you don’t have a high powered blender like a Vitamix
  • 1 clove garlic peeled
  • 2 roasted red bell peppers
  • 1 tablespoon lemon juice
  • ½ cup hot vegetable broth
  • salt to taste


  • Preheat oven to 450F. Spread broccoli and onion evenly on a rimmed baking sheet lined with parchment paper and drizzle with 2 tablespoons of olive oil and salt and pepper to taste. Toss to combine. Roast for 15 minutes, stir and roast for another 8-10 minutes, or until broccoli is charred and slightly crispy.
  • While the broccoli is roasting start the quinoa. In a medium saucepan add the quinoa and 2 cups vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover and cook for 15 minutes. Turn off the heat and let sit until ready to use. Fluff with a fork right before serving.
  • Roasted Red Pepper Sauce: Add all ingredients to a blender. Blend until completely smooth, about 2-5 minutes, depending on your blender. If you prefer a thinner sauce or there isn’t enough liquid to blend properly, add more broth or water until you’ve reached the desired consistency. Season with salt. 
  • To serve: put quinoa in a bowl, add broccoli mixture on top and drizzle with roasted red pepper sauce.


You'll probably end up with more sauce than you actually need for this dish. The extra sauce can be used for so many things such as: salad dressing, sauce on a pasta or a vegetable dip.


Calories: 406kcal | Carbohydrates: 46g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Sodium: 877mg | Potassium: 753mg | Fiber: 6g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 93.5mg | Calcium: 86mg | Iron: 4.4mg