Warm Roasted Vegetable Quinoa Salad
This warm roasted vegetable quinoa salad is such a hearty, comforting and filling meal I love to make for dinner and prep for lunch the next day! It's budget-friendly and can be made with any vegetables you have in your fridge. Don't get overwhelmed with the ingredient list, it's only a few veggies and the rest are lots of delicious spices to give this warm salad all of the flavours you are going to love.
Ingredients
- 1 large sweet potato (or 2 small potatoes), cubed
- 1 medium zucchini cubed
- 1 small red onion sliced
- 1 can lentils (540 ml can)
- 1 block extra-firm tofu 350 grams
- salt and pepper to taste
- 3 tbsp extra virgin olive oil to drizzle over veggies before cooking
- 1 cup quinoa uncooked
- 1 cup spring mix lettuce or any salad of choice, to serve
- 1/4 cup walnuts roughly chopped, to top
- 8 whole Kalamata Olives roughly chopped, to top
- 1/2 whole avocado cut into cubes, to top
- 1 tbsp vegan feta, to top
For the Salad Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 tsp apple cider vinegar
- 1 pinch salt and pepper, to taste
- 1/8 tsp dried parsley
- 1/8 tsp dried oregano
- 1/8 tsp garlic powder
Instructions
- Preheat oven to 400ºF.
- Line a baking tray with parchment paper and set aside.
- Rinse and drain tofu then place in tofu press for 10-15 minutes to remove excess water. Simply pat dry if you don't have a tofu press or place something heavy on it to drain out the water.
- Chop your sweet potatoes, zucchini, and onion and place on lined baking tray.
- Drain and rinse your canned lentils, dry slightly with a paper towel and add to the baking tray.
- Drain the excess water from the tofu, then rip into medium-sized pieces with your hands, and add it to the baking tray.
- Season everything with salt and pepper, and lightly drizzle some olive oil. Mix well with your hands, then place tray in the oven to roast for about 35 minutes.
- While the veggies are roasting, cook your quinoa as directed on packaging and set aside.
- Make your salad dressing by whisking together all ingredients in a bowl.
- Assemble your salad by adding a base of spring mix to a bowl, about 1/2 cup of quinoa, 1/2 cup of the roasted vegetables, avocado, walnuts, kalamata olives, and feta to top.
- Drizzle the salad dressing on top and enjoy!
Notes
You can store the roasted vegetable mixture in an airtight container in the fridge for up to one week.
Note that the dressing makes enough for 1 serving. You can double or triple it as needed.