Description
A nutritious salad featuring roasted root vegetables, chickpeas, and fluffy quinoa, tossed in a simple maple Dijon dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium sweet potato, peeled and diced (about 1 inch)
- 1 cup broccoli florets
- 1 cup Brussels sprouts, halved
- 1 red onion, cut into wedges
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the diced sweet potato, broccoli florets, Brussels sprouts, red onion wedges, and drained chickpeas. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly.
- Spread the vegetables and chickpeas in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- While the vegetables roast, cook the quinoa. Combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Prepare the dressing. In a small bowl or jar, whisk together the 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
- In a large bowl, combine the cooked quinoa and the roasted vegetables and chickpeas.
- Pour the dressing over the quinoa and vegetable mixture. Toss gently until everything is lightly coated. Serve warm or chilled.
Notes
- For meal prep, store the salad and dressing separately for up to 4 days in the refrigerator. Combine just before eating.
- You can substitute other firm vegetables like carrots or cauliflower for roasting.
- Add 1/4 cup toasted pecans or sunflower seeds for crunch, if desired.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 0