Gluten-free, Nut-free option, Soy-free option
This salad is loaded with tofu, veggies and quinoa and tossed in a slightly spicy tahini dressing. The addition of dates and cashews adds a delicious sweet and salty twist. Serve this with our Pesto Mozzarella Melt, Spicy Crispy Tofu Pita or Butternut Squash Soup with Sautéed Pepitas.
Roasted Veggie and Quinoa Salad is a wholesome and nutritious dish that combines the earthy flavors of roasted vegetables with protein-packed quinoa and a zesty tahini sriracha dressing. This salad is a delightful medley of textures and tastes, making it a perfect choice for a satisfying and healthy meal.
The roasted vegetables, including Brussels sprouts, sweet potato, and cauliflower, provide a hearty and caramelized flavor profile, while the addition of chopped dates adds a touch of natural sweetness. These roasted veggies are not only delicious but also loaded with vitamins, fiber, and antioxidants, making this salad a nutritional powerhouse.
Quinoa, known for its high protein content and nutty taste, adds both texture and substance to the salad. It’s gluten-free and an excellent source of essential amino acids, making it an ideal choice for those seeking a protein-rich plant-based meal.
The star of this salad is the creamy tahini sriracha dressing. It combines the nutty richness of tahini with a spicy kick from sriracha, balanced with lemon juice, maple syrup, and seasonings. This dressing not only ties the salad together but also adds a burst of flavor that elevates every bite.
For a finishing touch, chopped roasted and salted cashews provide a delightful crunch and an extra layer of flavor to this already delectable dish.
Whether you’re looking for a satisfying lunch, a light dinner, or a flavorful side dish, Roasted Veggie and Quinoa Salad is a versatile and nutritious option that will satisfy your taste buds and keep you feeling nourished. It’s also great for meal prepping, as it can be made ahead and enjoyed throughout the week.
PREP TIME: 20 minutes, plus prep time for Baked Tofu
COOK TIME: about 15 minutes, plus time to cook quinoa
YIELD: 6 to 8 servings
INGREDIENTS:
For the Quinoa
- ¼ cup (43 g) uncooked quinoa
For Sautéing
- 1 tbsp (15 ml) olive oil
- 1 cup (110 g) shredded carrot
- 2 cups (170 g) thinly sliced Brussels sprouts
- 1 cup (134 g) peeled and diced sweet potato
- 1½ cups (150 g) diced cauliflower florets
- ¼ cup (60 ml) water
- ½ cup (85 g) chopped dates (chopped small)
For the Dressing
- ½ cup (120 g) tahini
- ¼ cup (60 ml) water, plus more as needed
- 1 tsp garlic powder
- 2 tbsp (30 ml) lemon juice
- 1½ tbsp (22 g) vegan sriracha
- 1 tbsp (15 ml) pure maple syrup
- 1 tsp salt
- ⅛ tsp freshly ground black pepper
For Tossing
- 4 cups (4 oz [120 g]) baby spinach, chopped small
- 5 packed cups (13 oz [375 g]) chopped romaine lettuce
- 1 batch Baked Tofu (omit for soy-free)
- ½ cup (65 g) chopped roasted and salted cashews (omit for nut-free)
INSTRUCTIONS:
1. Prepare the Quinoa
- Cook the quinoa according to the package instructions. Remove from the heat and set aside.
2. Sauté the Vegetables and Dates
- In a large, lidded sauté pan, heat the olive oil over medium-low heat.
- Add the carrot, Brussels sprouts, sweet potato, and cauliflower. Stir and cook, stirring often, for 5 minutes.
- Stir in the water, cover, and cook for another 7 to 10 minutes, until the vegetables are fork-tender.
- Stir in the dates and cook, uncovered, stirring for 1 minute to lightly cook the dates.
3. Make the Dressing
- In a small bowl, whisk together all the dressing ingredients. Add more water as necessary to reach your desired consistency.
4. Toss the Salad
- Add the spinach, romaine, Baked Tofu, chopped cashews, and prepared quinoa to a large mixing bowl. Toss well.
- Add the dressing and toss well to coat the salad evenly.
5. Serve
- Serve the salad immediately.
