This salad is outstanding. A medley of quinoa, roasted veggies, and add-ins, with an awesome dressing to bring it all together.
Best-Dressed Quinoa Veggie Salad
- Cooking and Prep: 30 m
- Serves: 6
Prepare the Veggies
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
In a small bowl, toss together the vegetables, oil, and seasonings. Transfer to the baking sheet and arrange in a single layer. Roast for 25–30 minutes or until veggies are golden, flipping halfway through the roasting time.
Place quinoa and water in a small pot. Bring to a boil; reduce heat and cook, covered, for 15 minutes. Remove from heat and fluff with a fork. Replace lid and allow quinoa to steam for about 10 minutes.
Prepare the Dressing
Combine all ingredients in a medium-sized bowl. Taste and adjust seasoning if necessary.
Prepare the Salad
After the quinoa is finished steaming, transfer to a large bowl, together with roasted veggies, scallions, cilantro, parsley, and dried cranberries. Mix to combine.
Pour dressing over salad immediately before serving.
This dressing thickens as it sits, so you might have to add more water. It’s so good that I used it on other salads as well. This salad keeps fresh in fridge for about two to three days.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger