BiteSaavy
BiteSaavy recipe

Quinoa and Roasted Vegetable Power Salad

A vibrant, dairy-free quinoa salad with roasted seasonal vegetables and a zesty lemon dressing.

Dairy Free 15 min prep 25 min cook Serves 4 Dairy Free Vegan Gluten Free
Quinoa and Roasted Vegetable Power Salad

Ingredients

  • quinoa
    200 g 7 oz rinsed
  • carrot
    2 medium (200 g) 2 medium (7 oz) cut into sticks
  • red bell pepper
    1 large (150 g) 1 large (5 oz) seeded and sliced
  • red onion
    1 medium (120 g) 1 medium (4.2 oz) cut into wedges
  • olive oil
    30 ml 2 tbsp
  • baby spinach
    100 g 3.5 oz fresh
  • lemon juice
    30 ml 2 tbsp freshly squeezed
  • maple syrup
    10 ml 2 tsp
  • garlic clove
    1 clove 1 clove minced
  • salt
    to taste to taste
  • black pepper
    to taste to taste
  • fresh parsley
    15 g 0.5 oz chopped

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss carrot, bell pepper, and onion in half the olive oil; roast 20-25 mins.
  • 3
    Cook quinoa according to package instructions; fluff with fork.
  • 4
    Whisk lemon juice, maple syrup, garlic, remaining olive oil, salt, and pepper.
  • 5
    In a large bowl combine quinoa, roasted veggies, spinach, and parsley.
  • 6
    Pour dressing over salad; toss gently to combine. Serve warm or chilled.

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