Roasted Potato and Chickpea Quinoa Salad
Ingredients
- 2 cups baby potatoes, quartered
- 1/2 tsp each kosher salt and pepper
- 1 to 2 tbsp olive oil
- 1 cup uncooked quinoa
- Juice of 1/2 lemon plus more for serving
- 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
- 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
- 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 them on a baking tray lined with parchment for approximately 20 to 25 minutes at 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 minutes, 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 minutes.
Whisk together the dressing ingredients in a bowl.
Serve all components with the dressing, including tomatoes and olives, or use to top greens or as a side dish.
Top optionally with chopped fresh parsley and more lemon.
Notes
This recipe makes around 4 or 5 servings.
It is perfect for lunch or dinner, ideal for meal prep or sharing with family.
