Roasted Veggie Quinoa Salad

I love making this salad when my week is crazy busy. This week I had 3 births to attend!! One woman was later, another right on time and the third 6 weeks early. Add in my Naturopathic practice and oh right, 3 kids, this salad was the healthiest thing we ate all week.

So here it is.....

Cook up some quinoa (I use 1 cup)

Roast veggies. I toss them in olive oil and sea salt. I use eggplant, peppers, onions, zucchini, and this week I tried wild leeks, also known as ramps. The wild leeks were divine, and never actually made it into the salad. I may have eaten every single one straight out of the roasting pan!  ;-)

Sautee some chickpeas in a little

olive oil, tumeric and fresh garlic.


Once the veggies are roasted I slice them up into smaller pieces and mix them with the chickpeas and quinoa.  I also make a lemon dressing to pour over the whole salad.

It has 1/4 cup olive oil, splash of apple cider vinegar, 1 tbsp of honey or maple syrup, squeeze of mustard and 1/2 lemon freshly squeezed. Give it a quick shake in a mason jar and mix into salad.

 This salad stores beautifully for days. You can eat it as a stand alone for lunch or use it as a side dish.

Enjoy. xo

© 2019 Dr. Rachel Schwartzman ND