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Roasted Vegetable and Quinoa Salad with Vegan Aioli Dressing

PREPARATION

15 min(s)

COOKING

30 min(s)

TOTAL

45 min(s)

SERVES

2

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Ingredients


1 cup quinoa

1 1/4 cups water

2 potatoes

2 carrots

1 red onion

2 cups baby spinach (or spinach)

1 cup cherry tomatoes

2 tablespoons dried thyme

Sea salt to taste

Black pepper to taste

3 teaspoons garlic (cloves)

1/4 cup almond milk (unsweetened)

1 tablespoon pure maple syrup

Introduction

If you want to step away from traditional salads for a bit but still want to enjoy all the health benefits that a vegetable-heavy meal has to offer, try out this roasted vegetable salad instead! It combines quinoa and spinach for all those healthy detox components and is topped with a vegan aioli dressing for extra tastiness. The garlic in the aioli will also give an extra boost to your immune system and help the detox process along even further.

Preparation

Preheat the oven to 350 degrees F or 180 degrees C.
Rinse the quinoa with cold water before using it. Add the quinoa along with 1 1/4 cups of water to a pot and bring it to a boil over medium heat. Then cover and reduce to a simmer. Simmer until all water has been absorbed (around 15 minutes).
Cut the potatoes and carrots into cubes and roughly chop the onion. Place everything on an oven-safe dish and top with the thyme, salt and pepper. Drizzle a little bit of olive oil on top, then stir through a couple of times to combine all the ingredients. Bake in the oven for 25 minutes.
Wash and halve the cherry tomatoes, then add them to the baking dish. Bake for 5-10 more minutes.
To make the dressing, combine the garlic, almond milk and maple syrup along with a dash of salt in a food processor. Blend until smooth.
Add the quinoa and spinach to a bowl or plate and top with the roasted veggies. Drizzle the dressing on top and enjoy!
Detox Friendly
Diabetic Friendly
Kid Friendly
Low Cholesterol
Vegan
Dinner