Sheet Pan Roasted Veggie Quinoa Salad

Name: Sheet Pan Roasted Veggie Quinoa Salad
Cuisine: Mediterranean, American
Ingredients: 1 cup quinoa (I used tricolor); 2 cups veggie broth (I used trader joes brand); 2 medium sweet potatoes, peeled and diced; 2 cups broccoli florets; 1 zucchini, chopped into 1/2 moon slices; 1 yellow onion, sliced into 1/2 inch pieces; 1 tbsp avocado oil; sea salt and pepper to taste; 2 tbsp toasted pine nuts (toast on a dry pan for a few minutes or in a toaster oven (only 3 minutes and watch so they don't burn)); 1/4 cup kalamata olives, pitted and chopped; 1/2 avocado, diced; 3 tbsp tahini; 1 lemon, juiced; 1 tbsp water; 3 tsp maple syrup; 1/4 tsp sea salt; 1 tsp rosemary or thyme (optional); 1/8 tsp cayenne (optional)

13 steps

Roasted vegetables made on just one sheet pan combined with quinoa, pine nuts, kalamata olives and avocado with a maple tahini dressing!

Updated at: Thu, 21 Nov 2024 12:27:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories458.1 kcal (23%)

Total Fat19.8 g (28%)

Carbs61.4 g (24%)

Sugars11.2 g (12%)

Protein11.8 g (24%)

Sodium795 mg (40%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupquinoa

I used tricolor

2 cupsveggie broth

I used, brand

2sweet potatoes

medium, peeled and diced

2 cupsbroccoli florets

1zucchini

chopped into 1/2 moon slices

1yellow onion

sliced into 1/2 inch pieces

1 Tbspavocado oil

sea salt

pepper

to taste

2 Tbsppine nuts

toasted, toast on a dry pan for a few minutes or in a toaster oven, only 3 minutes and watch so they don't burn

¼ cupkalamata olives

0.5avocado

3 Tbsptahini

1 Tbspwater

¼ tspsea salt

1 tsprosemary

or thyme, optional

⅛ tspcayenne

optional

Instructions

Roasted Sheet Pan Veggies

Step 1

Preheat oven to 400F.

Step 2

Cut and chop all vegetables. Add diced sweet potatoes to bowl with a little avocado oil, sea salt and pepper and mix until well combined.

Step 3

Add them to a baking sheet lined with parchment paper, adding them to the back of the pan.

Step 4

Then add the zucchini to the bowl and mix with avocado, sea salt and pepper.

Step 5

Add the zucchini in front of the sweet potato on the pan (see photo of above).

Step 6

Repeat the process with the remaining broccoli and onion and add them to the front of the pan. Place into the oven (keeping the pan in the same position with the sweet potato in the back of the oven so that everything cooks evenly)

Step 7

Roasted for 20 minutes, flip or gently toss using tongs and bake for another 15-20 minutes.

Cooked Quinoa

Step 8

Add 1 cup of quinoa to a pot with 2 cups of veggie broth.

Step 9

Cover with the lid and bring to a boil, then reduce to a very low simmer (leaving the lid on) for 15-20 minutes then use a fork to fluff. (I usually use about 2 cups cooked quinoa and save the rest but you can add all if you want)