Simple Quinoa Salad For Entertaining
Hearty quinoa, creamy goat cheese, root vegetables and saucy honey mustard oil based dressing. Perfect for big crowds, meal prep, and weeknight dinners.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
- 3 cups Quinoa uncooked
- 1 head Cauliflower chopped
- 1 head Broccoli chopped
- 3 cloves garlic whole
- 2 Sweet potatoes diced
- 2 tablespoon Extra virgin olive oil to coat your vegetables
- 2 14-oz cans Navy beans or chickpeas, drained and rinsed
- 3/4 cup Extra virgin olive oil for dressing
- 2 teaspoons Dried thyme
- 2 teaspoons Garlic powder
- 2-3 tablespoons Dijon mustard
- 1-2 tablespoons Honey sub maple syrup
- 1 small Apple diced
- 1/4 cup Goat Cheese
Pre heat your oven to 450°F. Line sheet pan with parchment paper.
Toss together cauliflower, broccoli, garlic cloves, and sweet potatoes with 2 tablespoons olive oil. Add to sheet pan and roast for 20 minutes. *Remove garlic cloves and give them a fine chop after roasting.
In a large saucepan. Add 3 cup quinoa to 3 cup water, allow to come to a boil. Reduce to a simmer, cover and cook for 20 minutes. Remove and allow to sit for 5 minutes before fluffing with a fork.
In a large bowl add cooked quinoa, vegetables, beans, seasonings (thyme and garlic powder), oil, mustard, and honey. Fold to combine.
Add your goat cheese and apples. Toss gently to mix.
Serve warm or chilled with your favorite protein. Enjoy!
Store in an airtight container in the refrigerator for up to 5 days.