1 1/4 to 1 1/2poundsbroccolicut into florets, tough bottom stem discarded
1cupcorn kernelsfresh, frozen or canned
2tablespoonsextra virgin olive oildivided
1/2teaspoonkosher or sea saltdivided
1tablespoonlemon juicefreshly squeezed (about 1/2 a lemon)
2cupsromaine lettuceor whole baby lettuce of choice, such as baby kale or baby spinach, chopped
Preheat oven to 425 degrees F.
Cook the quinoa according to the package directions. Allow to cool slightly.
Toss the broccoli and corn with a tablespoon of olive oil and 1/4 teaspoon salt and pepper. Spread on a baking sheet and roast for 20 minutes, until tender and lightly browned. Remove from oven and allow to cool slightly.
In a serving bowl, whisk the remaining olive oil with the lemon juice, cumin, salt, and pepper.
Add the quinoa, broccoli mixture, and the remaining ingredients and toss well.