Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad with Creamy Vegan Honey Mustard Dressing
Introduction: Indulge in the delightful medley of flavors and textures with our Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad. This wholesome dish combines roasted baby potatoes, spiced chickpeas, vibrant bell peppers, earthy cremini mushrooms, and tangy cherry tomatoes, all nestled atop a bed of fluffy quinoa. Crowned with a luscious Creamy Vegan Honey Mustard Dressing, this salad is a symphony of taste and nutrition. Whether served as a hearty main or a vibrant side, this recipe promises to elevate your culinary repertoire.
Ingredients:
Roasted Potatoes:
- 2 cups baby potatoes, quartered
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 to 2 tbsp olive oil
Quinoa:
- 1 cup uncooked quinoa
- Juice of 1/2 lemon
Vegetables:
- 2 bell peppers, diced
- 8 oz cremini mushrooms, quartered
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 3/4 cup cherry tomatoes, halved
- 1/4 cup chopped kalamata olives
- Fresh parsley for serving (optional)
Spiced Chickpeas:
- 1 15 oz can chickpeas, drained and rinsed
- 1 tsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Dressing:
- 1/4 cup vegan mayo
- 4 tsp dijon mustard
- 2 tbsp agave nectar
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
Instructions:
- Preparation:
- Preheat your oven to 400°F (200°C).
- Line a baking tray with parchment paper.
- Roasting Potatoes:
- In a bowl, toss the quartered baby potatoes with olive oil, kosher salt, and black pepper until evenly coated.
- Spread the potatoes on the prepared baking tray and roast for 20-25 minutes, tossing halfway through, until golden and crispy.
- Cooking Quinoa:
- Rinse the quinoa thoroughly under cold water.
- In a saucepan, combine the rinsed quinoa with water or vegetable broth according to package instructions.
- Once cooked, fluff the quinoa with a fork and squeeze lemon juice over it. Set aside to cool.
- Sauteing Vegetables:
- In a skillet, heat olive oil over medium heat.
- Add diced bell peppers and quartered cremini mushrooms to the skillet.
- Season with kosher salt, black pepper, garlic powder, and dried oregano.
- Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and caramelized.
- Transfer the cooked vegetables to a plate.
- Preparing Spiced Chickpeas:
- In the same skillet, add olive oil and drained chickpeas.
- Season with kosher salt, black pepper, garlic powder, and paprika.
- Cook for 3-4 minutes until the chickpeas are lightly browned and crispy.
- Assembling the Salad:
- In a large mixing bowl, combine the cooked quinoa, roasted potatoes, sautéed vegetables, spiced chickpeas, halved cherry tomatoes, and chopped kalamata olives.
- Drizzle the Creamy Vegan Honey Mustard Dressing over the salad and toss gently to coat all ingredients evenly.
- Garnishing and Serving:
- Optionally, sprinkle chopped fresh parsley over the salad.
- Serve the salad with additional lemon wedges on the side for a burst of citrus freshness.
- Enjoy this nutritious and flavorful salad as a satisfying main dish or as a vibrant accompaniment to your favorite meal.
Conclusion: Elevate your dining experience with our Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad. Bursting with wholesome ingredients and dressed in a luscious Creamy Vegan Honey Mustard Dressing, this salad is a celebration of flavors and textures. Whether you’re seeking a nourishing main or a vibrant side dish, this recipe is sure to delight your taste buds and impress your guests.
Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad
Ingredients:
- 2 cups baby potatoes, quartered
- 1 cup uncooked quinoa
- 2 bell peppers, diced
- 8 oz cremini mushrooms, quartered
- 3/4 cup cherry tomatoes, halved
- 1/4 cup chopped kalamata olives
- 1 15 oz can chickpeas, drained and rinsed
- Fresh parsley for serving (optional)
Dressing:
- 1/4 cup vegan mayo
- 4 tsp dijon mustard
- 2 tbsp agave nectar
- Juice of 1/2 lemon
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Prepare Potatoes: Preheat the oven to 400°F (200°C). Toss the quartered baby potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
- Cook Quinoa: Cook the quinoa according to package instructions. Fluff with a fork and set aside.
- Saute Vegetables: In a skillet, sauté the diced bell peppers and quartered cremini mushrooms until tender. Remove from heat.
- Cook Chickpeas: In the same skillet, cook the drained and rinsed chickpeas until lightly browned and crispy.
- Assemble Salad: In a large bowl, combine the roasted potatoes, cooked quinoa, sautéed vegetables, chickpeas, cherry tomatoes, and chopped kalamata olives.
- Prepare Dressing: In a small bowl, whisk together the vegan mayo, dijon mustard, agave nectar, lemon juice, garlic powder, salt, and pepper.
- Serve: Drizzle the dressing over the salad and toss gently to coat. Garnish with fresh parsley if desired. Serve and enjoy!
