This Vegan Superfood Quinoa salad is the perfect light meal! It’s healthy and packed with antioxidants to keep you feeling your best. Enjoy this dish hot or cold!
Vegan Superfood Quinoa Salad
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Cuisine: American
Ingredients
- 1.5 cups quinoa (white or red), uncooked
- 3 cups low sodium vegetable broth
- 1 fennel bulb, roughly chopped
- 2 cups butternut squash, cubed
- 1 red bell pepper, roughly chopped
- 1 cup marinated artichoke hearts
- 5 tbsp EVOO
- 1 cup fresh spinach, chopped
- 2 green onions, chopped
- Juice of 3 lemons
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp honey
- ⅓ cup sliced almonds, toasted
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Assemble fennel, butternut squash, and bell peppers on a baking sheet. Toss vegetable with 2 tablespoons EVOO, salt and pepper. Bake for 45 minutes or until golden brown.
- Bring 3 cups of vegetable broth to a boil. Add quinoa, and simmer until all of the broth has evaporated. Fluff with a fork when it's ready.
- In a large bowl, whisk together lemon juice, turmeric, cumin, smoked paprika, honey, 3 remaining tablespoons of EVOO, and salt and pepper to taste.
- When the roasted vegetables are done, toss them into bowl with the vinaigrette. Toss in marinated artichoke hearts, cooked quinoa, green onions, and spinach.
- Season with extra salt and pepper to taste. Top the salad with sliced toasted almonds. Enjoy!
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