Quinoa salad with roasted vegetables

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Quinoa salad with roasted vegetables

I am currently obsessed with quinoa salads. I always have a bowl of cooked quinoa in my fridge that I can use in salads, as oatmeal or as a base for a curry. It is a healthy source of protein and combined with legumes and vegetables makes for a delicious and filling dish.

Perfect as a side dish or a healthy meal!

Quinoa salad with roasted vegetables

Serves: 6 servings 

 

Ingredients


1 big sweet potato
1 large beet
1 red pepper 
2 tablespoons of olive oil
1/4 teaspoon black pepper
2 cups of cooked quinoa
2 cups of Chickpeas cooked, rinsed and drained
1 cup whole kernel corn
1 small red onion, chopped
1 large handful of chopped cilantro


For the vinaigrette:


2 tablespoons of olive oil
3 tablespoons lemon juice 
1 / 3 cup of sesame butter (tahini) 
1/4 teaspoon black pepper
1 teaspoon minced garlic
a little water to lengthen as needed

 

Instructions

  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Cut the sweet potatoes, beets and peppers into cubes.
  3. Drizzle with olive oil. Season with pepper. Mix gently to coat.
  4. Roast for 30-40 minutes, until the vegetables are tender. Take out of the oven and let cool down.
  5. In a large bowl, combine the corn, chickpeas, chopped red onion, quinoa and vegetables.
  6. In a small bowl, whisk together all the dressing ingredients.
  7. Pour over the salad and mix gently.
  8. Serve immediately or cover and store in the refrigerator for up to 4 days.

 

 

Bon appétit!

 

Caroline 
President Hippocrate organic

 

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  • Caroline Bisaillon
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