Roasted Quinoa Salad

Roasted Quinoa Salad

Roasted Quinoa Salad

Easy. Delicious. Healthy.


  • 1 cup uncooked quinoa + 2 cups water
  • 3/4lb potatoes, chopped into 1/2 (about 2.5 cups)
  • 1lb green beans (or other vegetable)
  • 3 cloves garlic (peel left on)
  • 1 tablespoon coconut oil, butter, or olive oil
  • 1 cup kale (finely chopped stems and all)
  • 1/3 cup Lemon Parmesan Veggie Crisps (or crisps of your choice)
  • 3 green onions (finely sliced)
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons sunflower seeds
  • 1/2 cup garbanzo beans (roasted or cooked)


  • 1/3 cup vinegar (white/red wine or apple cider)
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon sea salt
  • fresh black pepper (to taste)


Step 1 Toss potatoes, green beans, and garlic in oil of choice and roast in oven at 400F for 15 minutes. Remove and flip. Continue to roast for 10-15 minutes more. Watch closely to avoid burning
Step 2 Meanwhile, bring quinoa and water to a boil. Reduce heat to medium low, cover with lid and cook for 10-15 minutes more. Turn off heat, allow to sit for 5 minutes. Fluff with fork but replace lid to keep warm.
Step 3 Whisk dressing ingredients in small bowl. Set aside. When vegetables are finished roasting, push roasted garlic out of skin and whisk into dressing.
Step 4 In a large serving bowl, combine roasted, and raw vegetables, Veggie Crisps, quinoa, and dressing. Season with salt and pepper and serve immediately. Enjoy!