Roasted Potato and Chickpea Quinoa Salad
Ingredients
- 2 cups baby potatoes, quartered
- 1 cup uncooked quinoa
- Juice of 1/2 lemon
- 2 bell peppers, diced
- 8 oz. cremini mushrooms, quartered
- 3/4 cup halved cherry tomatoes
- 1/4 cup chopped kalamata olives
- Fresh parsley for serving, optional
- 1 15 oz. can chickpeas, drained and rinsed
Seasonings
- 1/2 tsp each kosher salt and pepper for potatoes
- 1 to 2 tbsp olive oil for potatoes
- 1 tbsp olive oil for bell peppers and mushrooms
- 1/4 tsp each kosher salt, pepper, garlic powder for bell peppers and mushrooms
- 1 tsp dried oregano for bell peppers and mushrooms
- 1 tsp olive oil for chickpeas
- 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
Whisk together the dressing ingredients in a bowl.
Drizzle the potatoes with half of their seasoning mixture, toss to coat, and roast on a parchment-lined baking tray at 400°F for 20-25 minutes, tossing halfway and adding the remaining seasoning halfway through.
Cook the quinoa according to package directions using water or vegetable broth, then let it cool and stir in the juice of half a lemon.
Cook the bell peppers and mushrooms in their olive oil and seasonings over medium heat for 6-8 minutes until browned, stirring periodically, then transfer to a plate.
Add the chickpeas with their oil and seasonings to the pan and cook over medium heat for 3-4 minutes.
Serve all components together with the dressing, including the cherry tomatoes and kalamata olives, and optionally top with chopped fresh parsley and additional lemon juice.
Notes
This salad can be served as is, used to top greens, or as a side dish.
