Description
A meat-free, halal-friendly salad with smoky roasted quinoa, caramelized vegetables, and a zesty homemade dressing. Packed with 8g plant-based protein per serving, this gluten-free dish redefines comfort food and is perfect as a make-ahead option for gatherings.
Ingredients
3 cups cooked quinoa (smoked paprika added pre-roasting)
1 pint cherry tomatoes, halved
1 medium red onion, quartered
2 large carrots, julienned
4 cloves garlic, minced
1 cup plain yogurt (non-dairy optional)
3 tbsp lemon juice
1/4 cup parsley, finely chopped
Olive oil (for roasting)
Flake salt
1 tsp dried dill
1 tbsp smoked paprika for quinoa
Instructions
Cook quinoa according to package instructions and let cool completely
Preheat oven to 400°F (200°C) and line a baking sheet with parchment
Toss quinoa with 1 tbsp olive oil and 1 tbsp smoked paprika
Spread quinoa in a single layer and roast for 25-30 minutes, until golden
While quinoa roasts, toss vegetables with olive oil and season with flake salt
Whisk yogurt with lemon juice, 1 tsp minced garlic, and dill
Gradually add 2 tbsp olive oil while whisking consistently to emulsify
Cool roasted vegetables before combining with quinoa
Fold in dressing just before serving to maintain texture
Garnish with chopped parsley and additional flake salt
Notes
Use wild quinoa for a nuttier flavor
Serve warm or chilled for different occasions
Store leftovers in an airtight container for up to 3 days
Swap yogurt with blended silken tofu for vegan version
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Roasting
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg