Recipe Recommendation from Lead Dietitian Stacey Madden, MS, RD, LDN

Stacey Madden
Stacey Madden, MS, RD, LDN

As a Registered Dietitian, Stacey Madden is a food and nutrition expert who provides nutrition therapy to patients to aid with their medical diagnosis and that considers any complications. Stacey has been caring for Cooley Dickinson patients for more than 20 years – working everywhere from the outpatient medical offices, the Mass General Cancer Center at Cooley Dickinson Hospital, and throughout the hospital’s medical floors. When asked if she had a favorite healthy recipe, Stacey was kind enough to provide the following. Stacey shared, “This is one of my favorite recipes because it’s high in protein, plant-based, gluten-free, and it can be made vegan!”

Roasted Broccoli Quinoa Salad

Adapted from a recipe on

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 4 – 6


  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • ½ pound broccoli, cut into florets
  • 1 sweet potato, chopped into ¼ – ½ inch chunks
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 bunch laccinto kale, roughly chopped
  • Olive oil, as needed
  • ⅓ cup fresh parsley, chopped (optional)
  • 3 tablespoons crumbled feta cheese (omit to make vegan)
  • Juice from one lemon
  • ½ tablespoon apple cider vinegar
  • 2 teaspoons maple syrup
  • 3 Tablespoons olive oil
  • Salt and ground pepper, to taste
  • Crushed red pepper, to taste (optional)


  1. Cook the quinoa: Rinse and drain quinoa if needed. Add the uncooked quinoa and water (or broth) to a medium saucepan and bring to a boil. Once boiling, reduce the heat to a simmer, cover and let cook for 15 minutes. Once done, remove from the heat and fluff with a fork. Then, add the quinoa to a large mixing bowl to cool.
  2. Roast veggies: Add broccoli and sweet potato chunks to a baking sheet lined with parchment paper and drizzle with olive oil and season with salt and pepper. Toss to combine. Roast the veggies at 425ºF for about 20 minutes. After 20 minutes, add the kale and drained chickpeas to the baking sheet. Add more oil, salt and pepper, if needed and toss again. Roast for 15 minutes, stirring the veggies at least once.
  3. Combine: Once your veggies are tender, remove from the oven and add to the bowl with the quinoa. Add the parsley and feta (both optional) to the quinoa bowl
  4. Make dressing: In a small bowl, whisk together lemon juice, vinegar, and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste.
  5. Serve: Drizzle dressing over quinoa/vegetable mixture and toss to combine. Taste and season with more salt and pepper, if needed. Enjoy!