Quinoa Salad with Vegetables and Cashews

Quinoa Salad with Vegetables and Cashews might be just the salad you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 487 calories, 9g of protein, and 39g of fat per serving. For $1.59 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 88 people were impressed by this recipe. A mixture of dijon mustard, quinoa, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by foodandspice.blogspot.com. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a super spoonacular score of 98%. Cashews and Vegetables, Grill-Roasted Vegetables and Quinoa Salad, and Lemony Quinoa Salad with Shaved Vegetables are very similar to this recipe.

Servings: 6

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Ingredients:

1 1/2 cups Brussels sprouts, halved

2 medium carrots, chopped

1/2 cup cherry tomatoes, halved

1 teaspoon Dijon mustard

1 clove garlic, minced or crushed

juice from 1 lemon (3 tablespoons)

5 stalks of green kale, trimmed and chopped

1/2 cup olive oil

1 medium parsnip, chopped

1/4 cup pumpkin seeds

2 1/4 cups cooked quinoa (3/4 cup dried)

1/3 cup raw cashews

4 tablespoons sesame oil

1/4 cup sesame seeds

1/4 cup sunflower seeds

Equipment:

baking paper

baking sheet

oven

frying pan

bowl

whisk

Cooking instruction summary:

Line a baking sheet with parchment paper and preheat an oven to 350. Toss the parsnip, carrots and Brussels sprouts with 1 tablespoon of the olive oil and spread evenly on the pan. Roast for 30 minutes or until tender, stirring the vegetables half way through the cooking time.Meanwhile, toast the cashews, sunflower seeds, pumpkin seeds and sesame seeds in a dry unoiled skillet over medium-low heat for 10 to 15 minutes, tossing frequently, until the cashews and sesame seeds are lighly browned.Toss the kale with the remaining 3 tablespoons of olive oil in a large salad bowl. Fluff the quinoa and add to the bowl along with the roasted vegetables and cherry tomatoes.Whisk together the dressing ingredients. Pour the dressing over the salad and toss.Serve at room temperature or chilled. Sprinkle each serving with a scattering of toasted cashews and seeds.

 

Step by step:


1. Line a baking sheet with parchment paper and preheat an oven to 35

2. Toss the parsnip, carrots and Brussels sprouts with 1 tablespoon of the olive oil and spread evenly on the pan. Roast for 30 minutes or until tender, stirring the vegetables half way through the cooking time.Meanwhile, toast the cashews, sunflower seeds, pumpkin seeds and sesame seeds in a dry unoiled skillet over medium-low heat for 10 to 15 minutes, tossing frequently, until the cashews and sesame seeds are lighly browned.Toss the kale with the remaining 3 tablespoons of olive oil in a large salad bowl. Fluff the quinoa and add to the bowl along with the roasted vegetables and cherry tomatoes.

3. Whisk together the dressing ingredients.

4. Pour the dressing over the salad and toss.

5. Serve at room temperature or chilled. Sprinkle each serving with a scattering of toasted cashews and seeds.


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