Vegan Quinoa Salad with Roasted Vegetables

Looking for a healthy, plant-based meal that’s packed with flavor and nutrition? This Vegan Quinoa Salad with Roasted Vegetables is the perfect combination of protein-rich quinoa, crispy chickpeas, and hearty roasted sweet potatoes and zucchini. Tossed with a fresh lemon-olive oil dressing, this salad is gluten-free, dairy-free, and meal-prep friendly—making it a great option for lunch, dinner, or a side dish.

Ingredients for Vegan Quinoa Salad (two servings)

For the Salad:

• 1 cup cooked quinoa
• ½ cup roasted chickpeas
• 1 small sweet potato, diced and roasted
• 1 small zucchini, sliced and roasted
• ½ avocado, diced
• ½ cup cherry tomatoes, halved
• 1 cup fresh arugula
• 2 tbsp fresh parsley, chopped
• 1 tbsp hemp seeds

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

• Roast the Vegetables & Chickpeas:

  • Preheat oven to 400°F (200°C).
  • Toss diced sweet potatoes and sliced zucchini with a little olive oil, salt, and pepper. Spread on a baking sheet.
  • On a separate section of the sheet, spread chickpeas tossed with a drizzle of olive oil.
  • Roast for 20-25 minutes, until golden and crispy.

• Prepare the Quinoa:

  • If not already cooked, prepare quinoa according to package instructions. Let it cool slightly.

• Make the Dressing:

  • Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.

• Assemble the Salad:

  • In a large bowl, combine cooked quinoa, roasted chickpeas, sweet potatoes, zucchini, avocado, cherry tomatoes, parsley, and arugula.
  • Drizzle with the lemon dressing and toss gently.

• Serve & Enjoy:

  • Sprinkle hemp seeds on top before serving.
  • Enjoy fresh or chill for 10-15 minutes for enhanced flavors!

Serving & Storage Tips

How to Serve This Vegan Quinoa Salad

• Enjoy it warm or chilled – This salad tastes great straight from the fridge or freshly made with warm roasted vegetables.
• Top with extras – Add a sprinkle of vegan feta, or toasted nuts for more texture and flavor.
• Make it a complete meal – Pair it with grilled tofu, tempeh, or a side of hummus for an extra protein boost.
• Serve as a side or main dish – It’s perfect as a light lunch, hearty dinner, or side dish.

How to Store & Meal Prep

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Keep ingredients separate: For meal prep, store the dressing separately and add it just before serving to keep the salad fresh.
• Best way to reheat: If you prefer a warm salad, reheat the quinoa and roasted veggies in a pan or microwave before assembling.
• Avoid freezing: The texture of avocado and fresh greens changes when frozen, so this salad is best enjoyed fresh.

Chickpeas: A Nutrient-Packed Powerhouse in Your Pantry

Quinoa: The Golden Seed of Nutrition and Flavor

Variations & Substitutions

This Vegan Quinoa Salad with Roasted Vegetables is highly customizable! Here are some easy swaps and additions to suit your taste or dietary needs:

Vegetable Swaps

• Instead of sweet potatoes, try: butternut squash, carrots, or roasted beets.
• Swap zucchini for: bell peppers, eggplant, or asparagus.
• Prefer a milder green? Use spinach or baby kale instead of arugula.

Protein Boosters

• Add grilled tofu, tempeh, or edamame for extra plant-based protein.
• Toss in cooked lentils or black beans for more fiber and heartiness.

Crunch & Toppings

• Swap hemp seeds for pumpkin seeds, sunflower seeds, or toasted almonds.
• Add crispy roasted pecans, walnuts, or cashews for extra texture.

Dressing Variations

• Try a balsamic vinaigrette instead of lemon-olive oil for a richer flavor.
• Add Dijon mustard or maple syrup to the dressing for extra depth.
• Blend in tahini for a creamy, nutty twist. Tahini Orange Dressing to Elevate Your Salads.

Flavor Enhancements

• Sprinkle in vegan feta or nutritional yeast for a cheesy flavor.
• Add a pinch of cumin, smoked paprika, or chili flakes for a spice kick.
• Mix in dried cranberries, raisins, or chopped dates for a touch of sweetness.

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