Quinoa Salad with Vegetables and Cashews

Quinoa Salad with Vegetables and Cashews

  Ready in : 45 mins

Quinoa Salad with Vegetables and Cashews is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. One serving contains 309 calories, 7g of protein, and 24g of fat. This recipe serves 6 and costs $1.47 per serving. This recipe is liked by 88 foodies and cooks. A mixture of olive oil, quinoa, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by foodandspice.blogspot.com. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is outstanding.

Ingredients

brussels sprouts

brussels sprouts

1.5 cups

carrots

carrots

2 medium

cherry tomatoes

cherry tomatoes

0.5 cup

dijon mustard

dijon mustard

1 teaspoon

garlic

garlic

1 clove

juice of lemon

juice of lemon

3

kale

kale

5 stalks

olive oil

olive oil

0.5 cup

parsnip

parsnip

1 medium

pumpkin seeds

pumpkin seeds

0.25 cup

quinoa

quinoa

0.75 cup

cashews

cashews

0.33333334 cup

sesame oil

sesame oil

4 tablespoons

sesame seeds

sesame seeds

0.25 cup

sunflower seeds

sunflower seeds

0.25 cup

Cooking in Steps

  1. 1
    Line a baking sheet with parchment paper and preheat an oven to 35

    baking paper
    baking paper
    baking sheet
    baking sheet
    oven
    oven
  2. 2
    Toss the parsnip, carrots and Brussels sprouts with 1 tablespoon of the olive oil and spread evenly on the pan. Roast for 30 minutes or until tender, stirring the vegetables half way through the cooking time.Meanwhile, toast the cashews, sunflower seeds, pumpkin seeds and sesame seeds in a dry unoiled skillet over medium-low heat for 10 to 15 minutes, tossing frequently, until the cashews and sesame seeds are lighly browned.Toss the kale with the remaining 3 tablespoons of olive oil in a large salad bowl. Fluff the quinoa and add to the bowl along with the roasted vegetables and cherry tomatoes.

    brussels sprouts

    brussels sprouts

    cherry tomato

    cherry tomato

    sunflower seeds

    sunflower seeds

    pumpkin seeds

    pumpkin seeds

    sesame seeds

    sesame seeds

    vegetable

    vegetable

    olive oil

    olive oil

    carrot

    carrot

    cashews

    cashews

    parsnip

    parsnip

    quinoa

    quinoa

    sandwich bread

    sandwich bread

    kale

    kale

    frying pan
    frying pan
    bowl
    bowl
  3. 3
    Whisk together the dressing ingredients.

    whisk
    whisk
  4. 4
    Pour the dressing over the salad and toss.

  5. 5
    Serve at room temperature or chilled.

  6. 6
    Sprinkle each serving with a scattering of toasted cashews and seeds.

    cashews

    cashews

    seeds

    seeds