Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad



Ingredients:

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

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 for cooking bell peppers and mushrooms plus 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 for chickpeas

Dressing (whisk together in a bowl):

1/4 cup vegan mayo

4 tsp dijon mustard

2 tbsp agave nectar

1/4 tsp garlic powder

1/8 tsp kosher salt



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