Roasted Autumn Quinoa Salad
A hearty and irresistible salad perfect for meal prepping, featuring warm roasted vegetables, crunchy chickpeas, and a tangy honey mustard dressing. Packed with fibre from kale and quinoa, this dish is both nourishing and delicious!
Ingredients
tinned chickpeas1 tin
sweet potatoes1.5 whole
brussels sprouts340 g
smoked paprika2 tsp
chilli powder2 tsp
cumin1 tsp
garlic powder1 tsp
extra virgin olive oil6 tbsp
salt1 pinch
black pepper1 pinch
quinoa300 g
pumpkin seeds60 gToasted
kale150 g
avocado1 whole
feta cheese100 g
honey9 tsp
apple cider vinegar3 tbsp
garlic clove1 clove
wholegrain mustard2 tbsp
water600 ml
Instructions
Chef's Tips
Make absolutely sure those chickpeas are bone dry after rinsing! The drier they are, the better they'll crisp up in the oven. If you have time, after patting them dry, let them air-dry on the baking tray for 10 minutes before they go in the oven—it makes a huge difference.
Prepare for Roasting
Preheat your oven to 220°C (425°F). Peel and dice the sweet potato. Trim and halve the Brussels sprouts. Drain and rinse the chickpeas, then pat them thoroughly dry using a clean tea towel or kitchen paper to ensure they crisp up during roasting.
Season Vegetables and Chickpeas
In a large bowl, combine the diced sweet potato and halved Brussels sprouts. Add 2 tbsp of extra virgin olive oil, smoked paprika, chilli powder, cumin, garlic powder, and a generous pinch of salt and black pepper. Toss until the vegetables are evenly coated. Add the dried chickpeas and toss again. If the mixture looks dry, add a small drizzle more of olive oil.
Roast the Ingredients
Pour the seasoned vegetables and chickpeas onto a large baking tray and spread them into a single, even layer. Roast for 30 minutes, tossing the mixture halfway through, until the sweet potatoes are tender and the chickpeas are crispy and golden brown. Whilst the vegetables are roasting, let's cook the quinoa.
Cook the Quinoa
Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa with 600ml of water (or vegetable stock for extra flavour!) and a pinch of salt. Bring it to a boil over high heat, then immediately reduce the heat to low, cover the pan tightly, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff it up with a fork before adding it to your salad base.
Prepare the Dressing
While the vegetables are roasting, prepare the honey mustard dressing. Grate the garlic clove. Add the wholegrain mustard, 6 tbsp of extra virgin olive oil, honey, apple cider vinegar, grated garlic, and 1 teaspoon of salt to a jar. Secure the lid and shake vigorously until the dressing is smooth and creamy. Alternatively, blend the ingredients for a creamier consistency.
Assemble the Salad Base
Place the shredded kale in a large serving bowl. Drizzle a small amount of the prepared dressing over the kale and use your hands to massage the dressing into the leaves for about 30 seconds. This helps tenderise the kale. Add the cooked quinoa to the bowl.
Combine and Finish
Once the roasted vegetables and chickpeas are done, add them to the bowl with the kale and quinoa. Toss gently to combine all the ingredients. Slice the avocado and place on top of the salad with the toasted pumpkin seeds, and crumbled feta cheese. Drizzle the remaining honey mustard dressing over the top before serving.
