This Crispy Quinoa Salad packs an abundance of flavour, texture, and nutrition. With 23g of plant protein and over 19g of fibre per serving, it's a hearty meal that will keep you satisfied for hours.
Roasting the carrots and chickpeas enhances their natural sweetness and crunch, while crispy quinoa adds a delightful texture and all nine essential amino acids, making it a complete protein source.
The inclusion of colourful veggies like red cabbage and pomegranate seeds provides a variety of antioxidants and polyphenols, supporting your gut health and overall well-being. Plus, this salad stays crunchy, making it perfect for meal prep and enjoying on the go.
Serves: 2 as a main
Cooking Time: 45 minutes
Plant Count: 10
Diet: Vegan, Gluten-Free
Fibre: 19g per serving
Ingredients
For the Salad
4 carrots, peeled and roughly chopped
1 red onion, sliced
1 x 400g tin of chickpeas, drained (14 oz)
250g cooked quinoa (1½ cups)
Extra virgin olive oil
Salt and pepper
½ red cabbage, shredded
A handful of pomegranate seeds
1 tsp sumac
1 tsp nigella seeds
A handful of mixed nuts, chopped
A handful of fresh coriander or parsley
For the Dressing
1 tbsp tahini
1 tbsp apple cider vinegar
1 tsp miso paste
~3 tbsp water, add more as needed
Pinch of salt
1-inch piece of ginger, grated
Method
Preheat the oven to 190°C (375°F).
Spread the chopped carrots, sliced red onion, and drained chickpeas onto a lined baking tray. Sprinkle over the sumac, nigella seeds, salt, and pepper. Drizzle generously with extra virgin olive oil.
Roast the vegetables for 30 minutes until the carrots are soft and the chickpeas are crispy.
While the vegetables are roasting, spread the cooked quinoa onto another lined baking tray. Drizzle with olive oil and season with salt and pepper.
Place the quinoa in the oven for 15 minutes until golden and crispy, then set aside.
In a small bowl, mix together the tahini, grated ginger, apple cider vinegar, miso paste, and a pinch of salt. Add water one tablespoon at a time, whisking until you reach your desired consistency.
In a large bowl, combine the roasted carrots, red onion, crispy chickpeas, shredded red cabbage, pomegranate seeds, chopped mixed nuts, fresh coriander or parsley, and crispy quinoa.
Drizzle the dressing over the salad and toss well to combine.
Enjoy the salad immediately, or store it in the fridge for up to two days—it will stay crunchy and delicious.
Tips and Techniques
Crispy Quinoa: Spread the quinoa evenly on the baking tray to ensure it crisps up nicely. This adds a satisfying crunch and boosts the protein content.
Vegetable Variations: Feel free to add or substitute other vegetables like sweet potatoes, bell peppers, or zucchini based on what's available.
Nut Options: Use any nuts you prefer, such as almonds, walnuts, or pistachios, to add healthy fats and extra crunch.
Dressing Consistency: Adjust the water in the dressing to achieve your preferred thickness. The miso paste adds umami flavor and beneficial probiotics.
Meal Prep: This salad is ideal for meal prep. Keep the dressing separate if you prefer to add it just before eating.
FAQs
Can I make this salad ahead of time?
Yes! This salad holds up well and stays crunchy, making it perfect for meal prep. Store it in an airtight container in the fridge for up to two days.
What can I use instead of quinoa?
You can substitute quinoa with other grains like rice, pearl barley or bulgur wheat. Cooking times may vary.
Is there a substitute for miso paste in the dressing?
If you don't have miso paste, you can use soy sauce or tamari (for a gluten-free option) to add a similar umami flavour.
Can I omit the nuts for a nut-free option?
Absolutely! Replace nuts with seeds like sunflower seeds or pumpkin seeds for added crunch without nuts.
