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Roasted Vegetable Quinoa Salad

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Serves 4-6 as a side dish
Recipe is gluten free and vegan
 
Recipe by Vanessa Percher
Copyright Chef Veganessa 2017

Ingredients

  • 1 cup of uncooked Red and White Organic Quinoa Royal
  • 1 cup of uncooked Kaniwa
  • 1 cup roasted beets, bite size cubes
  • 1 cup roasted sweet potato, bite size cubes
  • 2 cups chopped kale
  • ½ can cooked chickpeas
  • ½ cup roasted walnuts, chopped
  • ¼ currant raisins
  • ½  cup chopped parsley
  • Salt and pepper to taste
Dressing
  • ½ tablespoon minced garlic
  • ¼ cup apple cider vinegar
  • ¼ cup filtered water
  • ½ tablespoon agave syrup
  • 3 tablespoons of olive oil
  • 1 tablespoon gluten free miso paste
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat oven to 375F
  2. On two separate baking pans, place the cut sweet potatoes and the beets.
  3. Drizzle some oil to coat the beets and roast for 20 minutes until soft and slightly browned. 
  4. Drizzle some oil to coat the sweet potatoes and roast for 30 minutes until soft and slightly browned.
  5. While the sweet potatoes and the beets are roasting, cook the kaniwa and Quinoa in 4 cups of water or broth until light and fluffy.  Let cool slightly.
  6. In medium size bowl mix all the salad ingredients.
  7. In a small bowl whisk together the dressing ingredients.
  8. Toss, serve and enjoy!
 
Recipe by Vanessa Percher
Copyright Chef Veganessa 2017
 
Share/print: fb twit pint print

Do you know a good recipe?

We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!

Submit a recipe