Posted by The Veggie Gal on Sep - 5 - 2015 under Gluten Free, Low Fat, Lunch, Quick and easy, Recipe, Salad, Side dish, Soy Free

  • Greens of your choice
  • 1 cup uncooked quinoa
  • 2 cups roasted veggies of your choice

  • Toppings:
  • 4 Tablespoons roasted pumpkin seeds
  • Salt & Pepper

  • Cucumber Ranch Dressing:
  • 1 cup soaked raw cashews (NOT roasted or salted!)
  • 1/2 cucumber, add more to taste
  • Water to just barely cover the cashews
  • 1 teaspoon (or more) garlic powder
  • 1 teaspoon (or more) onion powder
  • 1 teaspoon (or more) dried parsley
  • 1 teaspoon (or more) chives
  • 1/2 teaspoon (or more) dill weed
  • 1/2 teaspoon(or more) lemon juice
  • 1/2 teaspoon (or more) sea salt
  • pepper to taste

  • Cuisine: Cooking time: 30-45 mins Serving: 4 people

    I’m back, ohhh YES, I’m back!!!  I won’t bore you with all the details in this recipe blogpost but if you are at all interested in where I have been for the past 2 years and want to know what is to come with this website check out my post here.

    I am really trying to find new ways to bring more quinoa into my life, so you will be seeing more of this amazing seed to come.  Here is a wonderful recipe that I call Roasted Veggie Quinoa Salad and I have to say it is really good!  Roasting the veggies and pumpkin seeds give it such a rich flavor and that mixed with the creamy Cucumber Cashew Ranch Dressing, quinoa and green makes this my new favorite salad.  I only had sweet potatoes and onions on hand for this shoot but really you can bring any veggie you can think of into this, although the sweet potatoes bring a creaminess that I think is something that should always be part of the veggies you choose.

    Roasted Veggie Quinoa Salad with Cashew Ranch Dressing

    Roasted Veggie Quinoa Salad
    Serves: 4 large

    Greens of your choice
    1 cup uncooked quinoa
    2 cups roasted veggies of your choice

    4 Tablespoons roasted pumpkin seeds
    Salt & Pepper

    Cucumber Cashew Ranch Dressing


    Prepare the dressing per the instructions on that page and chill.

    Cook the quinoa according to the package directions and set aside to cool with the lid off.

    Chop the 2 cups of veggies, spray a cookie sheet with cooking oil and roast in the oven at 425, flipping once to brown both sides.  Be sure to check often as softer veggies like onions cook more quickly than harder ones like sweet potatoes.  You may have to remove the softer veggies and continue cooking the harder ones until they are soft enough to pierce with a fork and are nicely browned.

    Once the veggies are in the oven the quinoa should be cooled enough to place into the fridge to chill while you prepare the rest of the salad.  Transfer the quinoa to a large bowl or plate and refrigerate to completely cool.

    Place the 4 Tablespoons of pumpkin seeds in a dry frying pan and toss at a high heat until they start to sizzle and are heated through then remove from the heat but keep them in the pan to slightly brown.  Make sure to check them to ensure they do not burn.

    Once the veggies are cooked through and nicely browned remove from the oven and set aside.

    Plate up the greens of your choice, top with a heaping 1/4 cup of cooled quinoa, evenly distribute the roasted veggies and place on top of the quinoa, sprinkle the seeds and dressing on top and use salt and pepper if needed.  ENJOY!

    Roasted Veggie & Quinoa Salad

    Roasted Veggie Quinoa Salad

    Roasted Veggie Quinoa Salad with Cashew Ranch Dressing


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