Roasted Vegetable & Quinoa Salad
Roasted Vegetable & Quinoa Salad
Ingredients
- 1 cup dry quinoa 170g
- 2 cups water 240ml, or veggie broth
- 1 broccoli cut into florets
- 1 sweet potato cubbed
- 1 can chickpeas drained, 15 oz./430g
- 4 cups kale roughly chopped, 270g
- 4 tbsp olive oil
- 1/4 cup fresh parsley chopped, 5g
- 1/4 cup feta cheese crumbled, 30g
- 1 lemon juice only
- 1/2 tbsp apple cider vinegar
- 2 tbsp honey
- chili flakes to taste
Instructions
- Preheat oven to 425F(220C).
- Cook quinoa according to instructions on the packaging, then set aside in a large bowl. Drain and rinse the chickpeas.
- While quinoa is cooking, toss broccoli and sweet potato chunks with 2 tablespoons of olive oil and roast in the oven for 20 minutes. Next, add kale and chickpeas to the roasting pan, and roast for another 15 minutes. Stirring the veggies around halfway through.
- Once roasted remove from the oven from and combine with the quinoa. Next, add in the chopped parsley and feta and mix gently.
- In a small bowl, combine lemon juice, vinegar, maple syrup and remaining 2 tbsp. of olive oil. Season with salt, pepper, and chili flakes to taste.
- Drizzle the dressing over the quinoa and vegetable mixture, and stir gently. Enjoy and store any leftovers in the fridge for 4-5 days.
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