Crispy Quinoa Salad
This quinoa salad is bursting with irresistible and complex flavors and textures, made with crispy toasted quinoa, roasted seasonal vegetables, marinated chickpeas, and fun mix-ins. It's quick and easy to prepare, perfect for lunches, weeknight dinners, picnics, and potlucks.
Instructions
- 1
Bring water (1.25 cups) (300 mL) to a boil. Meanwhile, rinse the uncooked quinoa (1 cup) in a fine mesh sieve under cool running water.
- 2
Once the water is boiling, add the rinsed quinoa (1 cup) and a pinch of [kosher salt]. Reduce the heat to low and cook, covered, until the liquid has evaporated and [quinoa] is tender, about minutes (12). Open the pot and fluff with a fork. Transfer [quinoa] to a sheet pan and spread out in an even layer. Allow to cool somewhat.
- 3
Preheat the oven to 425ºF/218ºC. Arrange a rack in the bottommost and in the top third of the oven. Meanwhile, slice your [vegetables] (e.g., asparagus, snap peas, fennel, sweet cherry tomatoes, winter squash, broccoli, cauliflower, or Brussels sprouts).
- 4
Spread the [vegetables] out on a sheet pan in a single layer as much as possible. Drizzle with about olive oil (1 tbsp). Season with [salt] and [pepper] to taste. If the [quinoa] is not done yet, start on the [chickpeas] (step 8).
- 5
To the cooked [quinoa] on the other sheet pan, toss with olive oil (1.5 tbsp) and kosher salt (0.5 tsp). Mix with your hands to coat. Spread out with as little overlap as possible.
- 6
Roast the [quinoa] and [veggies]: Transfer the [vegetables] to the bottom rack and [quinoa] to the upper rack. After minutes (15), toss the [quinoa] (no need to toss [veggies]). Continue baking, checking the [quinoa] every minutes (5) until the [quinoa] is crispy and golden brown in spots and the [vegetables] are tender and browned in spots (they both should take about minutes (25)).
- 7
Meanwhile, in a large bowl, combine the chickpeas (1 can), shallot (1 medium), olive oil (1.5 tbsp), [lemon zest] and lemon juice (2 tbsp), pomegranate molasses (1.5 tbsp), flat-leaf parsley leaves (1 handful), cloves (2 garlic), kosher salt (1 tsp), [black pepper] to taste, and red pepper flake (0.25 tsp) if using. Toss well and set aside to marinate for minutes (10) or longer. Toss a few times.
- 8
Add the roasted [vegetables], toasted [quinoa], and roasted almonds (0.5 cup) to the marinated [chickpeas]. Gently toss. Crumble in the vegan feta (0.5 cup) if using and sprinkle with a pinch of [salt] and [pepper] to taste. Before serving, squeeze a little [lemon juice] on top if you have leftover lemon from the marinated [chickpeas].
Nutrition Facts
Per portion