Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad

Name: Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad
Cuisine: Middle Eastern
Ingredients: 2 cups baby potatoes, quartered; 1/2 tsp each kosher salt and pepper for roasting potatoes; 1 to 2 tbsp olive oil for roasting potatoes; 1 cup uncooked quinoa; Juice of 1/2 lemon plus more for serving; 2 bell peppers, diced; 8 oz. cremini mushrooms, quartered; 1 tbsp olive oil; 1/4 tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms plus 1 tsp dried oregano; 3/4 cup halved cherry tomatoes; 1/4 cup chopped kalamata olives; Fresh parsley for serving, optional; 1 15 oz. can chickpeas, drained and rinsed; 1 tsp olive oil; 1/4 tsp each kosher salt, pepper, garlic powder and paprika for chickpeas; 1/4 cup vegan mayo; 4 tsp dijon mustard; 2 tbsp agave nectar; 1/4 tsp garlic powder; 1/8 tsp kosher salt

7 steps

https://www.postrecipes.com/roasted-potato-spiced-chickpea-vegetable-quinoa-salad-2/?fbclid=IwAR30eRWzIhoUxQiCI3OOIE5ZjTtj8u7rJofgrUVUlhwnpaUOnjsYUBdMPrw_aem_AQoaALVwLt1bTLoG2jDLQ_dOwEXOd6T93-wtqVlVylznPDQqEGBLj9xobG0T_9HPfMY&utm_source=whisk&utm_medium=ios&utm_campaign=roasted_potato,_spiced_chickpea_%26_vegetable_quinoa_salad

Updated at: Tue, 21 May 2024 23:03:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2024.3 kcal (101%)

Total Fat74.9 g (107%)

Carbs287.3 g (110%)

Sugars53.4 g (59%)

Protein62.9 g (126%)

Sodium3742.3 mg (187%)

Fiber45.2 g (161%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Roast Potatoes: Preheat the oven to 400°F (200°C) convect/fan. Drizzle the quartered potatoes with olive oil and sprinkle with half of the kosher salt and pepper. Toss to coat evenly. Roast on a baking tray lined with parchment paper for about 20 to 25 minutes, tossing halfway through. Add the remaining salt and pepper halfway through the cooking time.

Step 2

Cook Quinoa: Cook the quinoa according to package directions, using water or vegetable broth. Once cooked, let it cool on a tray or in a mixing bowl. Stir in the juice of half a lemon.

Step 3

Cook Bell Peppers and Mushrooms: In a pan, heat olive oil over medium heat. Add the diced bell peppers and quartered mushrooms. Season with kosher salt, pepper, garlic powder, and dried oregano. Cook for 6 to 8 minutes, stirring occasionally until browned. Transfer to a plate.

Step 4

Cook Chickpeas: In the same pan, add the drained and rinsed chickpeas. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Cook for 3 to 4 minutes over medium heat.

Step 5

Assemble Salad: In a large mixing bowl, combine the roasted potatoes, cooked quinoa, cooked bell peppers and mushrooms, cherry tomatoes, chopped olives, and cooked chickpeas. Toss gently to combine.

Step 6

Make Dressing: In a small bowl, whisk together the vegan mayo, dijon mustard, agave nectar, garlic powder, and kosher salt until well combined.

Step 7

Serve: Drizzle the salad with the dressing and toss to coat. Optionally, top with chopped fresh parsley and serve with additional lemon juice on the side.