Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad w/ Creamy Vegan Honey Mustard Dressing by janetsmunchmeals ❤This salad has a scrumptious number of veggies, cozy roasted potatoes, and hearty chickpeas and quinoa, which makes it an ideal lunch or dinner to have available within the fridge, as a meal prep, or to share with the fam. This makes round four or 5 servings relying on measurement.
2 cups child potatoes, quartered
half of tsp every kosher salt and pepper for roasting potatoes
1 to 2 tbsp olive oil for roasting potatoes
1 cup raw quinoa
Juice of half of lemon plus extra for serving
2 bell peppers, diced
eight oz. cremini mushrooms, quartered
1 lžíce olivového oleje
1/four tsp every kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms plus 1 tsp dried oregano
3/four cup halved cherry tomatoes
1/four cup chopped kalamata olives
Contemporary parsley for serving, non-obligatory
1 15 uncí konzervu cizrnu, scezenou a propláchnutou
1 lžička olivového oleje
1/four tsp every kosher salt, pepper, garlic powder and paprika for chickpeas
Dressing (whisk collectively in a bowl):
1/four cup vegan mayo
four tsp dijon mustard
2 lžíce agávového nektaru
1/čtyři lžičky česnekového prášku
1/eight tsp kosher salt
Drizzle potatoes with half of their seasoning, and toss. Roast them on a baking tray lined with parchment for approx 20 to 25 min on 400 levels F (convect/fan), tossing midway and including the remaining half of the potato seasoning midway.
In the meantime, prepare dinner quinoa in response to package deal instructions in water or vegetable broth. Let it to chill on a tray or mixing bowl and stir in juice of half of lemon.
Prepare dinner bell peppers and mushrooms on medium warmth of their olive oil and seasonings for six to eight min, stirring periodically till browned. Switch them to a plate. Add chickpeas and their oil and seasonings to the pan, and prepare dinner on medium warmth for Three to four min.
Serve up all these items with the dressing, together with the tomatoes and olives or use them to prime some greens, and even as a facet dish. High optionally with chopped contemporary parsley and extra lemon.