Description
Made with a combination of quinoa, caramelized veggies, dried cranberries, and a creamy lemon dressing, this colorful dish offers loads of nutrition and flavor! Make a big batch over the weekend and enjoy all week long as a vegetarians, gluten-free main or side.
Ingredients
Units
Scale
Salad:
- 3 cups cooked quinoa
- 2 red bell peppers
- 1 medium sweet potato
- 1/2 large red onion
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 cup dried cranberries
- 1/2 cup dry roasted or raw almonds
- 1/4 cup feta
- 2 cups baby arugula (optional)
- Salt + pepper
Salad Dressing:
- 2 tbsp tahini
- 2 tbsp warm water
- 1/2 lemon
- 1 tsp honey
- 1/2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 425℉/220℃. Line a large baking sheet (or two half sheets) with parchment paper.
- Slice the bell peppers and onion into ½ inch (1 cm) thick strips. Place both in a large mixing bowl.
- Slice the sweet potato into ½ inch (1 cm) discs and cut the discs into quarters. Add the sweet potato to the bell peppers and onion.
- Add the olive oil, salt and garlic powder to the mixing bowl, and stir until all the veggies are coated.
- Pour the veggies on the baking sheet and spread out in a single layer. Insert the baking sheet into the oven and bake for 20-25 mins or until the sweet potato slices are cooked through. Allow the veggies to cool.
- While the veggies are cooking make the dressing by juicing the lemon and combining the tahini, warm water, lemon juice, honey and olive oil in a small bowl. Whisk until well-combined. The dressing should be slightly thicker than honey. Add more warm water, if needed.
- Add the quinoa, roasted veggies, feta and cranberries to a large mixing bowl.
- Finely chop the almonds, and transfer the chopped almonds to the mixing bowl.
- Season the salad with salt and pepper, and gently combine the ingredients in the mixing bowl, being careful not to overwork.
- Add the baby arugula (if using) to the quinoa mixture, and drizzle the salad with lemon-tahini dressing right before serving. Gently toss the salad with tongs or salad servers. Serve cold.