Roasted Potato and Quinoa Salad with Vegan Dressing
Ingredients
Potatoes
- 2 cups baby potatoes, quartered
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 to 2 tablespoons olive oil
Quinoa
- 1 cup uncooked quinoa
- Juice of 1/2 lemon
Vegetables
- 2 bell peppers, diced
- 8 ounces cremini mushrooms, quartered
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon dried oregano
Additional
- 3/4 cup halved cherry tomatoes
- 1/4 cup chopped kalamata olives
- Fresh parsley for serving, optional
Chickpeas
- 15-ounce can chickpeas, drained and rinsed
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Dressing
- 1/4 cup vegan mayo
- 4 teaspoons dijon mustard
- 2 tablespoons agave nectar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
Preparation
Whisk together the dressing ingredients in a bowl.
Drizzle the potatoes with half of their seasoning and toss. Roast on a parchment-lined baking tray at 400 degrees F for 20 to 25 minutes, tossing halfway and adding the remaining seasoning halfway.
Cook quinoa according to package directions in water or vegetable broth. Let it cool and stir in the juice of 1/2 lemon.
Cook bell peppers and mushrooms in their olive oil and seasonings over medium heat for 6 to 8 minutes, stirring periodically until browned. Transfer to a plate.
Add chickpeas with their oil and seasonings to the pan and cook over medium heat for 3 to 4 minutes.
Serve all components with the dressing, including tomatoes and olives. Optionally top with chopped fresh parsley and more lemon juice.
Tips
This salad is ideal for meal prep and can be stored in the fridge for easy lunches or dinners.
