Crispy Quinoa Salad with Roasted Veggies and Creamy Pepper Dressing
This crispy quinoa salad is a vibrant, high-protein vegan dish starring roasted seasonal vegetables, peppery arugula, and a rich, creamy roasted red pepper cashew dressing. It’s crave-worthy, nutrient-dense, and perfect for lunch, dinner, or meal prep. Every bite is a celebration of bold flavor and crunch.
Equipment
- Baking sheet
- parchment paper
- Skillet
- Mixing bowls
- blender or food processor
- Knife & cutting board
- Small jar (for pickling onion)
Ingredients
For the Roasted vegetables:
- 1-2 red bell peppers (or yellow, deseeded and cut into strips)
- 1 small eggplant (cut into 1½ cm cubes)
- 1 cup cherry tomatoes
- 1 whole bulb of garlic (top sliced off to expose the cloves)
- 2 tbsp extra-virgin olive oil
- Sea salt and freshly ground black pepper
For the Crispy grain mix:
- 1 cup cooked quinoa (cooked)
- 1 cup cooked or canned brown/green lentils (well-drained)
- 1 tbsp extra-virgin olive oil
- Sea salt and pepper
For the Roasted-red-pepper cashew dip:
- 3 jarred roasted red peppers drained (about 75 g)
- 4-5 sun-dried tomato halves (oil-packed or rehydrated)
- 1/2 cup raw cashews (soaked 10 min in hot water and drained)
- All the roasted garlic cloves (from the bulb above)
- 1-2 tbsp fresh lemon juice
- Sea salt and pepper
- Optional: ¼ tsp smoked paprika if you still want a hint of smokiness
For the Salad add-ins & toppings:
- 1 small red onion (thinly sliced (quick-pickle in 2 Tbsp vinegar, 1 tsp sugar, ¼ tsp salt for 15 min)
- 2 cups baby arugula (50 g)
- Handful vegan feta (or regular feta), crumbled or cubed
- Reserved roasted cherry tomatoes
- Chili oil or your favorite vinaigrette, for drizzling
Instructions
- 1. Roast the vegetables- Heat the oven to 200 °C / 400 °F.- Spread pepper strips, eggplant, cherry tomatoes and the prepared garlic bulb on a sheet pan.- Drizzle with 2 Tbsp olive oil, season with salt and pepper, and toss well.- Roast for 30-40 minutes, stirring once, until eggplant is soft and tomatoes blister. Remove from oven; let the garlic cool slightly.
- 2. Crisp the grains- Lower oven to 190 °C / 375 °F.- Scatter the cooked quinoa and lentils on a baking tray.- Drizzle with 1 Tbsp olive oil, season with salt and pepper, and toss to coat.- Bake 20–25 minutes, stirring halfway, until the grains are dry and crunchy at the edges.
- 3. Blend the roasted-red-pepper dip- Squeeze the roasted garlic cloves out of their skins into a blender.- Add the roasted red peppers, sun-dried tomatoes, soaked cashews, 1 Tbsp lemon juice, a pinch of salt, a few grinds of pepper, and smoked paprika if using.- Blend until smooth and creamy, adding 1–2 Tbsp water for a hummus-like texture. Taste and adjust lemon, salt and pepper.
- 4. Assemble the bowl- In a large bowl, combine the roasted eggplant and pepper strips, half of the crispy quinoa-lentil mix, the pickled (or raw) onion and the arugula. Toss gently.- Spread a generous swoosh of the roasted-red-pepper dip over each serving plate or a large platter.- Heap the salad on top. Sprinkle with the remaining crispy grains for crunch, add the roasted cherry tomatoes, and crumble over the feta.- Finish with a drizzle of chili oil or your preferred dressing. Serve right away while the grains are still crisp.
Nutrition
Calories: 727kcalCarbohydrates: 81gProtein: 25gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gSodium: 800mgPotassium: 1936mgFiber: 23gSugar: 21gVitamin A: 3092IUVitamin C: 138mgCalcium: 155mgIron: 9mg