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quinoa salad vegan recipe
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QUINOA SALAD WITH ROASTED SWEET POTATOES, BROCCOLI, TOASTED BUCKWHEAT AND TAHINI DRESSING

Delicious roasted sweet potatoes and broccoli quinoa salad with toasted buckwheat and flavorful tahini dressing. Great as a gluten-free, vegan main!
Course Main, Salad
Keyword quinoa, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people
Author Mara

Ingredients

For the quinoa salad

  • 1 cup organic dry quinoa
  • 2 cup water or vegetable broth
  • 1/2 lb broccoli cut into florets
  • 2 sweet potatoes medium
  • 1/4 cup fresh coriander (optional)
  • 1 tbsp olive oil
  • 1/4 cup buckwheat
  • salt and pepper to taste

For the tahini dressing

  • 1/4 cup tahini paste
  • 1/4 cup warm water
  • 1 lemon juiced
  • 1 clove of fresh garlic pressed or a pinch of garlic powder (optional)
  • salt and pepper to taste

Instructions

For the quinoa salad

  • Preheat oven to 400ºF (200ºC, Gas mark 6).
    Rinse and chop the sweet potatoes into ¼ – ½ inch chunks and cut the broccoli into florets. Toss them in a large roasting tray and season them with olive oil, salt, and pepper. You can use baking paper to make sure nothing sticks and cook for 20-25 minutes, stirring the veggies around at least once during the cooking process.
  • Rinse the quinoa under cold water and cook following pack instructions. Normally you would place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes or till the water is completely absorbed. Remove from heat and place the quinoa in a large bowl to cool.
  • Lay the buckwheat In a small ovenproof dish and toast in the oven for 10-15 minutes, until golden brown. You can do more portions of this and keep it in an air-tight container for use in the future.
  • chop the fresh coriander (optional).
  • Once the vegetables are roasted combine them with the quinoa.
  • Mix all the ingredients together and serve.

For the tahini dressing

  • mix all the ingredients together and whisk well, until you have a creamy, pourable sauce.
  • adjust salt to taste and toss the dressing over the quinoa salad.

Notes

Enjoy and store any leftovers in the fridge for 3-4 days or freeze it on the same day you preppared it.