roast potato quinoa salad
30 Minute Meals, Healthy, Main, Vegetarian

ROASTED VEGETABLE AND CHICKPEA QUINOA SALAD

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There’s nothing quite like a hearty and healthy salad to brighten up your day, and this Roasted Vegetable and Chickpea Quinoa Salad is the perfect example. Packed with delicious roasted potatoes, chickpeas, juicy cherry tomatoes and kalamata olives, this Autumn-inspired salad is bursting with flavour and colour. Topped off with a creamy and tangy tahini dressing, this little bowl of warmth is the perfect lunch for these cooler days.

roast potato quinoa salad

It all starts with quinoa, the base of so many great recipes. Kind of like rice but healthier and a little nuttier. Quinoa makes for such a tasty and satisfying addition to a salad.

While that’s boiling away, get the veggies roasting. Generously coat some baby potatoes in spices and roast in the oven along with some zucchini. In addition to the roast veg, we are adding some fresh veg too. Whatever you have in your fridge would work, I use tomatoes, capsicum, olives and avocado. You could totally also try adding sun-dried tomatoes, marinated artichokes, cucumber, radishes or fresh spinach.

roast potato quinoa salad

So you toss all those yummy veggies in with your quinoa. Next, we need a simple creamy dressing. Combine tahini with honey, garlic, lemon juice, salt and pepper. YUM. Toss that all together and we’re done! Garnish with some extra fresh herbs and crumbled feta and your delicious salad is ready to serve!

Simple, fresh, healthy and SO GOOD.

roast potato quinoa salad

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Lastly, if you like this Roasted Vegetable and Chickpea Quinoa Salad be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!

ROASTED VEGETABLE AND CHICKPEA QUINOA SALAD
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ROASTED VEGETABLE AND CHICKPEA QUINOA SALAD

Course: LunchDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

A hearty salad packed with flavour!

Ingredients

  • 1 cup quinoa, uncooked

  • 6 baby potatoes, quartered

  • 2 tablespoons olive oil

  • 1 tsp each smoked paprika, cumin, and garlic powder

  • 1 zucchini, chopped

  • 1 can chickpeas, drained and rinsed

  • 1/2 red capsicum, diced

  • 1 cup cherry tomatoes, halved

  • 1/2 cup pitted kalamata olives, halved

  • 1/4 cup chopped fresh herbs (such as parsley, coriander or basil)

  • 1 avocado, sliced

  • 1/4 cup feta

  • The dressing

  • 2 tbsp tahini

  • juice of 1 lemon

  • 1 tablespoon honey

  • 1 clove garlic, minced

Directions

  • Preheat your oven to 200°C (400°F). Prepare quinoa per package directions.
  • In a large bowl, toss the chopped potatoes with olive oil, smoked paprika, ground cumin, garlic powder, salt and pepper. Spread them out in a single layer on a baking sheet. Roast the potatoes for about 20-25 minutes, or until golden brown and crispy. 10 minutes in, add the zucchini to the same baking tray.
  • In a small bowl, mix together the tahini, lemon juice, honey and garlic and 1/4 cup water and season with salt and pepper until smooth and creamy. Adjust the seasoning as needed and set aside.
  • In a large mixing bowl, combine the cooked quinoa, roasted potatoes and zucchini, chickpeas, diced capsicum, cherry tomatoes, kalamata olives, chopped herbs, avocado and feta.
  • Pour the creamy tahini dressing over the top of the salad and toss everything together until well-coated.
    Serve the salad at room temperature, garnished with extra fresh herbs or sliced lemon wedges, if desired.

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