Description
This Best Quinoa Salad is a vibrant, nutritious dish packed with roasted chickpeas, fresh vegetables, and a tangy dijon-red wine vinegar dressing. It combines the nutty texture of quinoa with the sweetness of cherry tomatoes, baby peppers, and the crunch of broccoli and courgettes, creating a wholesome and satisfying salad perfect for a light lunch or dinner.
Ingredients
Roasted Vegetables and Chickpeas
- 1 jar chickpeas, rinsed and drained (option to remove skins for less bloating)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tbsp extra virgin olive oil
- Salt to taste
- 2 small courgettes, diced
- 3 mixed sweet baby peppers, diced
Quinoa and Veggies
- 1 packet cooked red and white quinoa or 1/2 cup dried uncooked quinoa
- 1/2 cup cherry tomatoes, halved
- 100 g Tenderstem broccoli
- 10 kalamata olives, halved
- Handful of fresh parsley, finely chopped
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- Pinch of turmeric
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C fan) to prepare for roasting the chickpeas and vegetables.
- Prepare and Roast Chickpeas and Veggies: On a greaseproof-lined baking tray, toss the rinsed and drained chickpeas (skins can be removed if desired), diced courgettes, and diced baby peppers with paprika, ground cumin, salt, and 1 tablespoon of extra virgin olive oil. Roast in the preheated oven for 23 to 35 minutes until the chickpeas are crispy and vegetables are tender.
- Cook Broccoli: Steam the Tenderstem broccoli for 2 to 3 minutes until al dente. Alternatively, you can roast the broccoli alongside the other vegetables if you prefer a roasted flavor.
- Cook Quinoa: If using raw quinoa, rinse well under cold water. Place 1/2 cup quinoa in a pan with 1/2 cup plus 1 tablespoon of boiling water. Bring to a boil, then reduce heat to simmer and cook for 10 to 20 minutes until the quinoa is cooked through but still slightly firm. Turn off the heat, cover with a lid, and let it stand for 5 minutes. Fluff quinoa with a fork before serving. For cooked/quinoa packets, follow microwave instructions on the packet.
- Prepare Dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 1 tablespoon dijon mustard, 1 tablespoon red wine vinegar, a pinch of turmeric, and salt and pepper to taste until well combined.
- Assemble the Salad: In a large bowl, combine the roasted chickpeas and vegetables, steamed broccoli, cooked quinoa, halved cherry tomatoes, halved kalamata olives, and finely chopped fresh parsley. Drizzle the dressing over the salad and toss gently to ensure even coating. Taste and adjust seasoning with additional salt and pepper if desired.
Notes
- Removing chickpea skins can help reduce bloating for sensitive digestions.
- Roasting times can vary depending on your oven, so check for chickpeas crispiness and vegetable tenderness.
- You can substitute the Tenderstem broccoli with regular broccoli or another green vegetable.
- For a vegan version, ensure that the dijon mustard and other ingredients are free from animal products.
- The salad keeps well for up to 2 days in the fridge and can be served cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
