Roasted Vegetable Quinoa Salad

INGREDIENTS

  • 1 cup cooked quinoa

  • 1 zucchini, diced

  • 1 red bell pepper, sliced

  • 1 eggplant, diced

  • 1 red onion, thinly sliced

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 2 handfuls of arugula

  • ¼ cup roughly chopped roasted cashews

  • ¼ cup fresh cilantro, chopped

For the Dressing:

    • 3 tablespoons olive oil

    • Juice of 1 lemon

    • 1 tablespoon maple syrup

    • Salt and pepper to taste

PREPARATION

  1. Preheat Your Oven: Preheat your oven to 200°C (400°F). On a baking sheet, spread out the vegetables (zucchini, red bell pepper, eggplant, and red onion). Drizzle with olive oil, season with salt and pepper, then toss to coat the vegetables evenly.

  2. Roast the Vegetables: Roast the vegetables in the oven for about 20-25 minutes or until they are tender and slightly golden brown. Let them cool.

  3. Assemble the Salad: In a large bowl, combine the cooked quinoa, cooled roasted vegetables, arugula, roasted cashews, and fresh cilantro.

  4. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper.

  5. Dress the Salad: Pour the dressing over the salad and gently toss to coat all the ingredients evenly.

    Serve chilled and enjoy this delicious vegan salad with roasted vegetables.