Flavorful Quinoa Salad with Roasted Veg and Mixed Nuts for Dinner Party

As someone who loves trying new vegan recipes, I recently tried a delicious and nutritious dish that I just had to share. The recipe is for a quinoa salad with roasted veggies and mixed nuts. I make this inspired by this recipe. This salad is packed with flavor and texture, and it’s perfect as a main dish or a side.

I was especially drawn to this recipe because of its combination of sweet and zesty flavors, and the addition of mixed nuts adds a delightful crunch. It’s also easy to prepare and makes for a great option to pack for lunch or enjoy as a light and refreshing dinner.

So, if you’re looking for a healthy and tasty vegan meal, give this quinoa salad with roasted veggies and mixed nuts a try!

Ingredients for Quinoa Salad with Roasted Veg

• 1 cup quinoa
• 2 cups vegetable stock
• 1 sweet potato, sliced into thick rounds and cubed
• 1 bunch of asparagus, woody ends removed and sliced into 4 pieces
• 4-6 sweet baby peppers, seeds and white membrane removed and cut into large bits
• 2 corn cobs
• 1/2 cup mixed nuts, roughly chopped
• 2 cloves of garlic, finely chopped
• 1/2 lime, zested and juiced
• 1 tbsp. extra virgin olive oil
• 1 tsp chili oil (optional)
• Salt and pepper, to taste
• Fresh coriander, finely chopped
• Extra mixed nuts, to serve (optional)

How to Cook Quinoa Salad with Roasted Veg?

1. Preheat the oven to 200°C/400°F.
2. Place the sweet potato cubes, asparagus pieces, and sweet baby pepper bits onto a large baking tray. Season with salt and pepper and drizzle with extra virgin olive oil. Stir well to coat everything in the oil and seasoning.
3. Rinse the corn cobs under cold running water and place them on a smaller baking tray. Sprinkle with a little salt.
4. Place both trays in the middle of the oven and roast the mixed vegetables for about 20 minutes, or until the potatoes are done. Roast the corn for a little longer, about 30 minutes, turning once or twice during this time.
5. Rinse the quinoa well under cold running water using a fine mesh sieve and drain the excess water.
6. Dissolve half a vegetable stock cube into 2 1/2 deciliters of boiling water to prepare the vegetable stock. Set aside.
7. Heat 2 tablespoons of olive oil in a medium non-stick saucepan. Reduce the heat to low and add the finely chopped garlic. Fry for about half a minute.
8. Add the quinoa and saute over high heat, stirring all the time for 2-3 minutes.
9. Pour the vegetable stock into the saucepan and bring it to a boil over high heat. Remember the quinoa to water ratio is one to one and a half. Reduce the heat, cover the pan with a lid, and simmer for 15 minutes.
10. After 15 minutes, remove the pan from the heat and let it rest covered for about 5 minutes.
11. Transfer the cooked quinoa to a large serving bowl and spread the grains well apart so that all the moisture evaporates.
12. Roughly chop the mixed nuts using a mini chopper or food processor and mix them into the quinoa bowl.
13. In a small bowl, mix together the lime zest, lime juice, extra virgin olive oil, chili oil (if using), and a pinch of salt until smooth and slightly thick to make the dressing.
14. Finely chop the coriander leaves and stalks.
15. Once the corn cobs are done and cool enough to handle, stand them upright inside a deep dish or large bowl. Use a sharp chef’s knife to slice the kernels off by sliding the knife in a downward motion from top to bottom.
16. Add the corn kernels, roasted mixed vegetables, and chopped coriander to the quinoa bowl. Drizzle with the lime dressing and combine everything well.
17. Taste and adjust any seasoning according to your preference. Stir once more and serve the salad topped with a few more whole mixed nuts if you wish. Enjoy!

Tips:

• To save time, you can prepare the roasted veggies ahead of time and store them in an airtight container in the refrigerator for up to 3 days.
• If you don’t have vegetable stock, you can use water instead, but the flavor won’t be as rich.
• For an extra boost of protein, you can add some cooked chickpeas or tofu to the salad.

Health benefits:

• Quinoa is a gluten-free grain that is high in protein and fiber, making it a great choice for vegetarians and vegans.
• Sweet potatoes are a good source of fiber and contain high amounts of vitamin A, which is important for eye health.
• Asparagus is low in calories and high in antioxidants, which help to protect the body against cell damage.
• Mixed nuts contain healthy fats, fiber, and protein, which help to keep you feeling full and satisfied.
• Lime juice adds vitamin C to the salad, which is important for a healthy immune system.

FAQs:

Can I Substitute Other Vegetables for The Asparagus and Sweet Potato in This Recipe?

Yes, you can definitely customize this recipe to your liking. Try using other roasted vegetables, such as zucchini, eggplant, or Brussels sprouts.

Is It Necessary to Rinse the Quinoa Before Cooking It?

Yes, it’s important to rinse the quinoa under cold running water to remove any bitterness or residue. Use a fine mesh sieve to make sure you get rid of all the debris.

Can I Use Chicken or Beef Stock Instead of Vegetable Stock?

If you’re not vegan or vegetarian, you can certainly use chicken or beef stock instead of vegetable stock. However, keep in mind that the flavor profile of the salad will change.

How Long Will This Salad Keep in The Refrigerator?

This salad will keep in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the nuts may lose their crunchiness over time.

Can I Serve This Salad Warm or Cold?

You can serve this salad warm, cold, or at room temperature. It’s really up to you! However, if you’re serving it cold, make sure to let the roasted vegetables cool completely before adding them to the salad.

Overall, this quinoa salad with roasted veggies and mixed nuts is a nutritious and satisfying meal that’s easy to make and packed with flavor. It’s a great option for anyone looking for a healthy and tasty vegan dish.

Continue to Content

Quinoa Salad with Roasted Veg and Mixed Nuts

Yield: 2

Prep Time: 30 minutes

Cook Time: 1 hour 20 minutes

Additional Time: 20 minutes

Total Time: 2 hours 10 minutes

As someone who loves trying new vegan recipes, I recently tried a delicious and nutritious dish that I just had to share. The recipe is for a quinoa salad with roasted veggies and mixed nuts.

Print

Ingredients

• 1 cup quinoa
• 2 cups vegetable stock
• 1 sweet potato, sliced into thick rounds and cubed
• 1 bunch of asparagus, woody ends removed and sliced into 4 pieces
• 4-6 sweet baby peppers, seeds and white membrane removed and cut into large bits
• 2 corn cobs
• 1/2 cup mixed nuts, roughly chopped
• 2 cloves of garlic, finely chopped
• 1/2 lime, zested and juiced
• 1 tbsp. extra virgin olive oil
• 1 tsp chili oil (optional)
• Salt and pepper, to taste
• Fresh coriander, finely chopped
• Extra mixed nuts, to serve (optional)

Instructions

1. Preheat the oven to 200°C/400°F.
2. Place the sweet potato cubes, asparagus pieces, and sweet baby pepper bits onto a large baking tray. Season with salt and pepper and drizzle with extra virgin olive oil. Stir well to coat everything in the oil and seasoning.
3. Rinse the corn cobs under cold running water and place them on a smaller baking tray. Sprinkle with a little salt.
4. Place both trays in the middle of the oven and roast the mixed vegetables for about 20 minutes, or until the potatoes are done. Roast the corn for a little longer, about 30 minutes, turning once or twice during this time.
5. Rinse the quinoa well under cold running water using a fine mesh sieve and drain the excess water.
6. Dissolve half a vegetable stock cube into 2 1/2 deciliters of boiling water to prepare the vegetable stock. Set aside.
7. Heat 2 tablespoons of olive oil in a medium non-stick saucepan. Reduce the heat to low and add the finely chopped garlic. Fry for about half a minute.
8. Add the quinoa and saute over high heat, stirring all the time for 2-3 minutes.
9. Pour the vegetable stock into the saucepan and bring it to a boil over high heat. Remember the quinoa to water ratio is one to one and a half. Reduce the heat, cover the pan with a lid, and simmer for 15 minutes.
10. After 15 minutes, remove the pan from the heat and let it rest covered for about 5 minutes.
11. Transfer the cooked quinoa to a large serving bowl and spread the grains well apart so that all the moisture evaporates.
12. Roughly chop the mixed nuts using a mini chopper or food processor and mix them into the quinoa bowl.
13. In a small bowl, mix together the lime zest, lime juice, extra virgin olive oil, chili oil (if using), and a pinch of salt until smooth and slightly thick to make the dressing.
14. Finely chop the coriander leaves and stalks.
15. Once the corn cobs are done and cool enough to handle, stand them upright inside a deep dish or large bowl. Use a sharp chef’s knife to slice the kernels off by sliding the knife in a downward motion from top to bottom.
16. Add the corn kernels, roasted mixed vegetables, and chopped coriander to the quinoa bowl. Drizzle with the lime dressing and combine everything well.
17. Taste and adjust any seasoning according to your preference. Stir once more and serve the salad topped with a few more whole mixed nuts if you wish. Enjoy!

Notes

To save time, you can prepare the roasted veggies ahead of time and store them in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 733Total Fat: 38gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 0mgSodium: 1024mgCarbohydrates: 90gFiber: 16gSugar: 21gProtein: 21g

Nutrition Values are Approximate. Read more on our Disclosure page.

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