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Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad


  • Author: Michelle Burns
  • Yield: 3 servings 1x

Description

This is a multi-component meal requiring several different steps


Ingredients

Scale

Potatoes

  • 2 cups baby potatoes (red or gold), quartered
  • 1/2 tsp kosher slat
  • 1/2 tsp fresh ground black pepper
  • 1-2 tbs olive oil

Salad

  • 1 cup uncooked quinoa (we prefer the Tri-color but any will work)
  • juice 1/2 lemon
  • 1 red or yellow bell pepper, diced
  • 5 oz cremini or shiitake mushrooms, quartered
  • 1 tbs olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tsp dried oregano
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup kalamata olives, chopped
  • Fresh parsley (GARNISH)

Spiced chickpeas

  • 1 15 oz can chickpeas (garbanzo beans), drained and rinsed
  • 1 tsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika

Dressing

  • 1/4 cup mayo
  • 1 Tbs dijon mustard
  • 2 tbs honey or agave
  • 1/4 tsp garlic powder
  • 1/8 tsp kosher salt

Instructions

Potatoes

  • Preheat the over to roast or convection/fan bake at 400º F
  • Drizzle half the oil and the seasonings over the potatoes and toss to coat.
  • Roast them on a baking tray lined with parchment paper or silpat for approximately 15 minutes.
  • Toss again with remaining oil and seasoning.
  • Return to the oven for 10 minutes or to desired tenderness.

Salad

  • Cook the quinoa according to the directions on the package in water or vegetable broth.
  • When cooked, transfer to a large bowl and stir in the juice of 1/2 lemon.
  • In a medium sauté pan, heat olive oil.
  • Add the bell peppers and mushrooms and sauté until the mushrooms release their liquid.
  • Add the seasoning and cook on medium heat for 5-6 minutes, until mushrooms begin to brown.
  • Remove from the pan and add to the quinoa.
  • Add the chickpeas to the pan, with extra oil if needed.
  • Add the seasonings and stir to coat the chickpeas.
  • Cook on medium heat for 3-4 minutes
  • Remove from the heat and add to the quinoa.
  • When the potatoes are done, add them to the quinoa.
  • Now add the tomatoes and olives and stir well.

Dressing

  • Mix all ingredients together until well combined

Add dressing to salad when serving. Top with fresh parsley and a little squeeze of lemon juice

Notes

Source: Plant Based and Vegan

Nutrition

  • Serving Size: 567 g
  • Calories: 796
  • Fat: 28.22 g
  • Carbohydrates: 119.38 g
  • Protein: 22.75 g
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