Big Roasted Quinoa Salad
Serves 420 mins prep30 mins cook
A hearty, filling, and nourishing roasted quinoa salad, perfect for a dinner potluck or as a meal prep lunch that keeps well in the fridge for several days.
0 servings
What you need
Instructions
1. Cook 1 cup of quinoa according to package instructions. While cooking, season the water with salt, pepper, paprika, and garlic powder to taste. 2. Cut 2 medium sweet potatoes (or 4 baby sweet potatoes) into cubes. Toss them in olive oil and the same seasonings used for the quinoa. Roast in the oven until golden. 3. Prepare the salad by combining the cooked quinoa, cabbage slaw mix, 1 diced red pepper, 1/2 sliced cucumber, 1/4 sliced red onion, 1 diced green apple, 3-4 sliced sundried tomatoes, a handful of pumpkin seeds, a handful of crushed almonds, chopped parsley, and crumbled feta cheese in a large bowl. 4. For the dressing, mix together 3 tablespoons of olive oil, 1 tablespoon of dijon mustard, the juice of 1 lemon, 1 tablespoon of honey, and salt and pepper to taste. 5. Pour the dressing over the assembled salad and toss to combine.View original recipe