In this article about roasted vegetable quinoa salad with pepper-garlic dressing: We are always happy with a well-filled salad. However, a cold salad is not always what you crave during the winter months. That’s why this salad is filled with warm roasted vegetables that are in season in February. Think of broccoli, carrots, sweet potatoes, cauliflower, kale, and onion. But feel free to make it with whatever is in season at the moment or with the vegetables you have on hand. The creamy pepper-garlic dressing really completes this roasted vegetable & quinoa salad. Optionally serve with some falafel or chicken breast for extra protein.
Roasted vegetable quinoa salad with pepper-garlic dressing explained
Ingredients for 4 people
– 200 grams sweet potato (2 small)
– 250 grams winter carrot (1 large)
– 300 grams broccoli (1/2 stalk)
– 250 grams cauliflower (1/3 stalk)
– 1 onion
– 3 tbsp olive oil
– 2 tsp cumin
– 1.5 tsp paprika powder
– pepper & salt
– 120 grams quinoa
– 75 grams kale (a generous handful)
Preparation method
Preheat the oven to 180 degrees.
Chop the sweet potato, winter carrot, broccoli, cauliflower, and onion, making sure the sweet potato and carrot are cut into thin cubes/slices and that the rest is not too large. Mix all the chopped vegetables except for the broccoli with the olive oil and spices and place in the oven for 10 minutes.
After 10 minutes, add the broccoli, mix, and return to the oven for another 20 minutes, mixing halfway through.
Put a pot of water on the stove and prepare the quinoa according to the package instructions.
Meanwhile, make the dressing. Crush the garlic and mix it with all the other ingredients for the dressing. Set this aside.
Once all components are ready, mix the roasted vegetables with the kale and quinoa. Serve with the dressing.
Nutritional values per serving with dressing
Calories: 372
Carbohydrates: 43 grams
Fats: 18 grams
Proteins: 11 grams
Also read: 5 breakfasts with more than 25 grams of protein · more articles on our blog · personal training at Daadkracht.
