Roasted Potato and Quinoa Salad with Vegan Dressing
Ingredients
Roasted potatoes
- 2 cups baby potatoes, quartered
- 1/2 tsp each kosher salt and pepper for roasting potatoes
- 1 to 2 tbsp olive oil for roasting potatoes
Quinoa
- 1 cup uncooked quinoa
- Juice of 1/2 lemon plus more for serving
Bell peppers and mushrooms
- 2 bell peppers, diced
- 8 oz. cremini mushrooms, quartered
- 1 tbsp olive oil
- 1/4 tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms plus 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 for chickpeas
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 them on a baking tray lined with parchment for approx 20 to 25 min on 400 degrees F, tossing halfway and adding the remaining half of the potato seasoning halfway.
Meanwhile, cook quinoa according to package directions in water or vegetable broth. Let it cool on a tray or mixing bowl and stir in juice of 1/2 lemon.
Cook bell peppers and mushrooms on medium heat in their olive oil and seasonings for 6 to 8 min, stirring periodically until browned. Transfer them to a plate. Add chickpeas and their oil and seasonings to the pan, and cook on medium heat for 3 to 4 min.
Serve up all these goods with the dressing, including the tomatoes and olives or use them to top some greens, or even as a side dish. Top optionally with chopped fresh parsley and more lemon juice.
Notes
This salad makes around 4 or 5 servings and is ideal for meal prep, lunch, or dinner.
It can be stored in the fridge for easy access and shared with family.
