Mega Roasted Vegetable and Quinoa Salad

A mega quinoa salad packed with roasted veggies, kale and tahini dressing

Mega Roasted Vegetable and Quinoa Salad

Vegan | Dairy Free | Nut Free | Refined Sugar Free | Gluten Free

 

There’s a reason the word mega is in the title of this recipe. It’s huge. Feed an army huge. But it’s also darn good, like people who don’t like kale or quinoa will eat it and like it.

 

It combines roasted sweet potato, carrots and beetroot with kale, quinoa and a creamy tahini dressing. You can easily halve the recipe, serve it as a stand-alone meal or store it in the fridge for a healthy meal, it keeps well for up to 3 days dressed. Yes, even the kale, which won’t go soggy.

 

I roasted the beetroot separately (in tin foil) as I find it’s easier to peel once roasted and it doesn’t stain your hands as much roasted as it does when raw. You can also chop and roast along with the other veggies, but it may stain them.

 

Mega Roasted Vegetable and Quinoa Salad

 

Mega Roasted Vegetable and Quinoa Salad
Mega Roasted Vegetable and Quinoa Salad
Print Recipe
A really big, really good roasted veg and quinoa salad with a creamy tahini dressing. This recipe is gluten free, nut free and vegan.
Servings
10 as a side
Servings
10 as a side
Mega Roasted Vegetable and Quinoa Salad
Mega Roasted Vegetable and Quinoa Salad
Print Recipe
A really big, really good roasted veg and quinoa salad with a creamy tahini dressing. This recipe is gluten free, nut free and vegan.
Servings
10 as a side
Servings
10 as a side
Ingredients
Tahini Dressing
Servings: as a side
Instructions
  1. Preheat the oven to 200
  2. Wash the beets and trim the tops. Wrap in tinfoil and roast in the oven for 30-40 minutes until the beet is fully cooked through. As soon as you can easily get a knife through it, it’s done. Remove from the oven and allow to cool completely. Once cooled, peel the beetroot and cut into slices. Once roasted, you can easily peel the beetroot with a knife by pulling the skin away from the beet.
  3. While the beets are roasting, prepare the carrots and sweet potato. Arrange peeled and cut slices on a large baking sheet. Drizzle with olive oil and mix to coat. Sprinkle some salt and pepper. Roast for 30-40 minutes until the vegetables are cooked and starting to brown at the edges.
  4. While the vegetables are roasting you can cook the quinoa if you haven’t done so and make the dressing.
  5. To make the dressing, combine all the ingredients in a blender and blend until smooth. Add water to thin out as you need. Set aside.
  6. Wash and shred the kale. I like to remove the stem and shred it into thin slices. Once shredded, add to a large bowl and add in half the dressing, massage into the kale to coat and let it sit for 5 minutes to marinade.
  7. Add quinoa and roasted vegetables to the kale, toss and add the remaining dressing.
  8. Serve immediately, or store in an airtight container for up to 3 days in the fridge.
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Mega Roasted Vegetable and Quinoa Salad

 

Photography by  Feige Lewin

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Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin

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