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Perfect Quinoa Bowl with Sesame Dijon Dressing (Vegan, Gluten Free)

Course Appetizers, Celebration, Festivities, Holiday, Light Dinner, Light Lunch, Salad, Special Occasion
Keyword appetizer, quinoa salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 people
Author The Earth Kitchen

Equipment

  • 1 Large baking tray
  • 1 Mixing bowl
  • 1 Small mason jar (or any jar for salad dressings)
  • whisk
  • Spatulas

Ingredients

FOR THE SALAD BASE

  • ½ cup Quinoa, cooked rinsed
  • 2 tbsp Olive oil
  • 1 lb Squash of choice rinsed, peeled, & cubed into small pieces
  • 6-8 pieces Brussels sprouts shredded or sliced
  • ⅓ cup Garbanzo beans rinsed, drained
  • ¼ cup Walnuts chopped
  • ¼ cup dried fruits of choice I used dried cranberries
  • Mixed greens of choice I used kale, spinach, red chard, and arugula, roughly chopped
  • Vegan Parmesan cheese shredded, optional (I use VioLife)
  • 1-2 tsp Paprika
  • 1-2 tsp Garlic powder
  • Salt & pepper to taste

FOR THE DIJON SESAME DRESSING

  • 1½ tbsp Dijon mustard
  • ½ tbsp sesame oil
  • 1 tbsp Agave or maple syrup
  • 3 tsp Low Sodium soy sauce or tamari (for gluten free option)
  • 2 tsp Apple cider vinegar
  • salt & pepper to taste

Instructions

FOR THE QUINOA

  • Cook quinoa according to package instructions. Allow to cool.

FOR THE ROASTED VEGETABLES

  • Preheat oven to 400°F.
  • Line a parchment paper or silicone mat onto baking sheet. Evenly spread squash or sweet potato one side of the pan on a single layer. Depending on the size of your baking sheet, spread shredded/sliced Brussels sprouts onto the other side. Evenly and on a single layer.
    Do not overcrowd baking sheet. Use a second baking sheet if necessary.
  • Drizzle vegetables with olive oil and season with salt, pepper, paprika, and garlic powder. Mix until veggies are well coated with oil and seasonings.
  • Roast into the oven for 25-30 minutes, flipping the veggies halfway through to ensure that nothing is burnt. Brussels sprouts should have "charred" bits and crispy pieces while the squash should be soft enough to eat.
  • Remove from oven and allow to cool for 5-10 minutes before adding to the salad.

FOR THE SALAD DRESSING

  • In a small mason jar or mixing bowl, whisk together all ingredients such as Dijon mustard, sesame oil, soy sauce/tamari, agave, apple cider vinegar, salt & pepper.

SALAD PREPARATION

  • To create the salad. Start adding quinoa as the base. Next add the roasted veggies, garbanzo beans, salad greens, walnuts, dried fruit, mixed greens, and vegan Parmesan.
  • Pour over salad dressing when ready to serve. Mix and enjoy!

Notes

1. Be sure squash is cut into small EQUAL bite-sized pieces so that it roasts faster and evenly.
2. Do not mix in salad dressing until ready to serve. Dressing can keep up to a week if stored properly and in an airtight jar or container.