Roasted Potato and Quinoa Salad with Vegan Dressing
Ingredients
Roasted potatoes
- 2 cups baby potatoes, quartered
- 1/2 tsp each kosher salt and pepper
- 1 to 2 tbsp olive oil
Quinoa
- 1 cup uncooked quinoa
- Juice of 1/2 lemon
Sautéed vegetables
- 2 bell peppers, diced
- 8 oz. cremini mushrooms, quartered
- 1 tbsp olive oil
- 1/4 tsp each kosher salt, pepper, garlic powder
- 1 tsp dried oregano
Fresh additions
- 3/4 cup halved cherry tomatoes
- 1/4 cup chopped kalamata olives
- Fresh parsley for serving, optional
Spiced chickpeas
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tsp olive oil
- 1/4 tsp each kosher salt, pepper, garlic powder and paprika
Dressing
- 1/4 cup vegan mayo
- 4 tsp dijon mustard
- 2 tbsp agave nectar
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
Preparation
Drizzle 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 half a 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.
Notes
This recipe makes about 4 or 5 servings.
