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.
Equipment
- 2 salad bowls
Ingredients
- 1 cup cooked quinoa
- 1/2 cup roasted chickpeas
- 1 small sweet potato (diced and roasted)
- 1 small zucchini (diced and roasted)
- 1/2 avocado
- 1/2 cup cherry tomatoes, halved
- 1 cup fresh arugula
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp hemp seeds
- For the Dressing:
- 2-3 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes and sliced zucchini with 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.
- If not already cooked, prepare quinoa according to package instructions. Let it cool slightly.
- Whisk together extra virgin olive oil, lemon juice, salt, and pepper in a small bowl. 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. Sprinkle hemp seeds on top before serving.
- Enjoy fresh or chill for 10-15 minutes for enhanced flavors!
Notes
Nutritional breakdown per serving is approximate (assuming the recipe makes 2 servings).