Actually Good Quinoa Salad

This over-the-top quinoa chickpea salad is bursting with irresistible and complex flavors and textures and is nothing like the boring quinoa salads I know you’ve had in the past.

– Quinoa – Extra virgin olive oil – Asparagus, snap peas – Grape tomatoes, halved – Winter squash – Broccoli – Chickpeas – Shallot – Lemon – Pomegranate molasses – Parsley leaves – Garlic cloves – Kosher salt – Black pepper

Ingredients

STEP 1

Simmer the quinoa in a pot of water until all of the liquid has evaporated and the grains are tender.

STEP 2

Fluff the quinoa with a fork once it’s done, then transfer it to a sheet pan. Use a spatula to spread it into an even layer and let it cool for a few minutes.

STEP 3

Meanwhile, slice the vegetables. Lay them in an even layer on a sheet pan and toss them with a bit of oil, salt, and pepper.

STEP 4

Toss the cooked quinoa on the sheet pan with a bit of olive oil and salt. Roast the quinoa and vegetables in the oven until the quinoa is crispy and golden brown in spots and the vegetables are tender and lightly browned.

STEP 5

While you wait, marinate the chickpeas in a large bowl with the shallot, garlic, olive oil, lemon zest and juice, pomegranate molasses, herbs, salt, pepper, and red pepper flakes. Toss them a few times as they marinate for about 10 minutes.

STEP 6

Combine. Add the roasted vegetables, toasted quinoa, and nuts to the bowl with the marinated chickpeas. Add in any mix-ins like vegan feta or pickled onions. Gently toss to combine. Finish with a spritz of lemon juice, then enjoy!

SWIPE UP TO SEE FULL RECIPE

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