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Roasted Veggie Quinoa Salad with a Toasted Spice Vinaigrette

Roasted Veggie Quinoa Salad with Toasted Spice Vinaigrette

What I love most about this dish is that every ingredient is really highlighted. With each bite, you get something new, and yet it all comes together in one cohesive flavor profile. It's a magical salad that I know my family is going to gobble right up.

Course Salad
Cuisine American
Keyword roasted veg
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20 Servings
Calories 239 kcal
Author Alyssa

Ingredients

for the salad:

  • 3 cups uncooked quinoa
  • 6 cups water
  • 1 head cauliflower chopped into florets
  • 1 lb brussel sprouts halved
  • 2 cups green beans stemmed & halved
  • 2 15 oz cans organic chickpeas, rinsed
  • 6 - 8 oz goat feta
  • 1/2 cup sunflower seeds toasted
  • 2 tablespoons olive oil
  • Salt & pepper to taste

for the dressing:

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss vegetables with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast until tender, 25 - 30 mins.
  3. While veggies are roasting, cook quinoa. Add quinoa and water into a sauce pan. Bring to a boil, cover and reduce to simmer for 15 minutes. Once cooked, remove from heat and let sit, covered for 5 minutes.
  4. After cooling, transfer quinoa to a baking sheet and refrigerate until cool, about 20 mins.
  5. While quinoa is cooling and veggies are roasting, prepare the vinaigrette. Toast coriander, cumin and fennel seeds in a dry skillet over medium heat until fragrant, about 2 - 3 minutes. Let cool then chop or grind in a spice grinder.
  6. Whisk spices with remaining ingredients and set vinaigrette aside.
  7. When veggies are done roasting and quinoa has cooled, transfer them both to a large (like BIG) serving bowl. Add chickpeas, feta and sunflower seeds and toss to combine. Drizzle with vinaigrette and toss until coated. Taste and adjust seasonings as desired.
  8. Serve chilled or slightly reheated. And of course, please enjoy!

Recipe Notes

This dish is easily scaled down for a smaller crowd. Just half all the ingredients and it should serve a family of about 6 - 8 with some leftovers - this makes a great lunch!

 

adapted from Bon Appetite

Nutrition Facts
Roasted Veggie Quinoa Salad with Toasted Spice Vinaigrette
Amount Per Serving
Calories 239 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 218mg9%
Potassium 383mg11%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 1g1%
Protein 9g18%
Vitamin A 345IU7%
Vitamin C 29.1mg35%
Calcium 68mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.