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Warm Quinoa Salad

Warm Quinoa Salad Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 red bell pepper, seeded and cut into 1/2-inch pieces
  • ½ medium red onion, cut into 1/2-inch wedges
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup olive oil (for vinaigrette)
  • ¼ cup fresh lemon juice
  • 1 small garlic clove, grated
  • ¼ cup chopped fresh flat-leaf parsley, plus extra for serving
  • ½ cup crumbled feta cheese (optional)

Method
 

  1. Preheat oven to 425°F (220°C). Toss sweet potato, bell pepper, red onion, chickpeas, 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast 20 minutes until sweet potato is tender and edges caramelize.
  2. Meanwhile, bring quinoa and broth to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
  3. Whisk together ¼ cup olive oil, lemon juice, and garlic for the vinaigrette.
  4. Combine warm quinoa, roasted vegetables and chickpeas, parsley, and vinaigrette in a large bowl. Stir gently.
  5. Toss in feta if using, garnish with extra parsley, and serve warm.

Notes

If the quinoa sits a bit before serving, it may absorb the dressing—just give it a quick fluff and add a tiny squeeze of lemon to wake it back up.