It’s bitterly cold right now here in London, Ontario, and despite the fact that this winter has been mostly free of snow, it has started to pile up these last few days. The virtual lack of light drags one down too, so comfort food is in order. And this is one power-packed salad that goes well with a hot bowl of soup to give one a glimmer of energy.
Quinoa comes together with sweet roasted root vegetables, dry roasted cashews and seeds, earthy kale and some plump cherry tomatoes. Tossed with a zesty and zingy lemon, garlic, Dijon mustard and olive oil dressing, this colorful salad is perfect for serving with a split pea soup for a nutrient and protein packed meal.
Note: Millet or pearl barley could be used in place of the quinoa if desired.
|Quinoa Salad with Vegetables and Cashews
|Recipe by Lisa Turner
Published on February 14, 2016
A colorful and nourishing roasted winter root vegetable salad with quinoa, kale and toasted nuts and seeds
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- 2 1/4 cups cooked quinoa (3/4 cup dried)
- 1 medium parsnip, chopped
- 2 medium carrots, chopped
- 1 1/2 cups Brussels sprouts, halved
- 4 tablespoons sesame oil
- 1/3 cup raw cashews
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 5 stalks of green kale, trimmed and chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup olive oil
- juice from 1 lemon (3 tablespoons)
- 1 clove garlic, minced or crushed
- 1 teaspoon Dijon mustard
Line a baking sheet with parchment paper and preheat an oven to 350°. Toss the parsnip, carrots and Brussels sprouts with 1 tablespoon of the olive oil and spread evenly on the pan. Roast for 30 minutes or until tender, stirring the vegetables half way through the cooking time.
Meanwhile, toast the cashews, sunflower seeds, pumpkin seeds and sesame seeds in a dry unoiled skillet over medium-low heat for 10 to 15 minutes, tossing frequently, until the cashews and sesame seeds are lighly browned.
Toss the kale with the remaining 3 tablespoons of olive oil in a large salad bowl. Fluff the quinoa and add to the bowl along with the roasted vegetables and cherry tomatoes.
Whisk together the dressing ingredients. Pour the dressing over the salad and toss.
Serve at room temperature or chilled. Sprinkle each serving with a scattering of toasted cashews and seeds.
Makes 4 to 6 servings
This is also my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosting by my good friend Jacqueline and myself. To join in, see Jac’s post here. I’m also sharing with Eat Your Greens, a monthly event hosted by Allotment to Kitchen and The Veg Hog.
Other quinoa recipes you are sure to enjoy from Lisa’s Kitchen:
Chickpea Quinoa Vegetable Wraps
Quinoa Soup with Corn
Quinoa Stuffed Portobello Mushrooms
Quinoa Soup with Beets and Fresh Dill