Roasted Vegetable and Quinoa Salad with Vegan Aioli Dressing
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.
|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!|