I’ve been making this salad for a few years now and it never fails to please. Its filling, nourishing, colorful and delicious!
You can have it as a side or a main and your friends will be mighty impressed when you turn up for the pot luck with this.
Using seasonal veggies, you can mix it up every time. You can also change the dressing depending on the veggies you use.
This recipe is based on the veggies I last used, so feel free to use what you like and what’s in season wherever you are
This recipe makes 5 portions for a main meal. It will keep in the fridge in an airtight container for a few days.
Its great the next day for lunch with a salad or in a wrap.
GF, Vegan, Plant Based, Oil free, dairy free
For the salad
2 cups quinoa, washed and drained
1 large orange kumera (sweet potato), peeled and chopped into bite sized pieces
7 medium roasting potatoes skin on, chopped into bite sized pieces
2 tsp braggs liquid seasoning or soy sauce, separated
2 zucchini, chopped
2 handfuls of green beans, chopped in half
1 white onion, chopped
2 cups mushrooms, chopped (I used portobello)
2 carrots, sliced into batons
1 tin black beans, rinsed and drained
For the dressing:
1 tsp dijon mustard
2 cloves garlic
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1/4 cup nutritional yeast
1/3 cup water
Preheat your oven to 200°
Line 2 baking trays with a silicone mat or baking paper
After washing the quinoa and removing any stones (they’ll be a different color), place it into a large saucepan with 4 cups of water. Bring to a boil, then turn down the heat to low and cover with a tight fitting lid. Cook for 15-20 minutes until all the water has been absorbed.
Meanwhile, in a bowl spray the potatoes and carrots with a teaspoon of braggs liquid seasoning or soy sauce. Place onto one of the baking trays and cook for 20-25 minutes until brown and crispy
Put the kumera onto the other baking tray, place into the oven 10 minutes after the potatoes and cook for 15 minutes until brown
While the quinoa, potatoes, carrots and kumera are cooking, chop the onion and mushrooms. Heat 2 tbsp of water or veggie broth in a frying pan and cook the onions and mushrooms on low, add the green beans. You may need to add a tablespoon of water or stock every so often to ensure it doesn’t stick.
Chop or grate the raw zucchini into a large mixing bowl
Once the mushrooms and onions are cooked, remove from the heat
When your potatoes, carrots and kumera are cooked remove from the oven and leave to cool on the trays
Add all the dressing ingredients to a nutribullet or blender. Pulse until smooth and creamy
Taste and adjust the seasoning to your liking. If you like it thinner, add a little water
Add all of the salad ingredients into the bowl with the zucchinni
Pour over the dressing and gently mix until it’s evenly coating the quinoa and veggies
* Technically quinoa is gluten free based on the definition of gluten created for those with celiac disease. However; quinoa does have “gluten like” storage proteins that can mimic proteins found in wheat, barley, and rye (Gluten Free Society)
* Quinoa can be subbed for wild rice for a different texture
* Millet is a cheaper alternative to quinoa, although it doesn’t contain as much protein
* The black beans can be subbed for any other beans you have
* Pure maple syrup can be subbed for any sweetener you prefer. If you don’t use a liquid, you’ll need to add a little more water to the dressing
I hope you enjoy this recipe as much as we do. Let me know how you liked it, here or on Facebook