Quinoa and Roasted Broccoli and Carrot Salad with Ginger Dressing

This vegan-friendly quinoa and roasted broccoli and carrot salad with ginger dressing is an easy-to-make meal that takes just 30 minutes to prepare! It’s full of flavor thanks to the freshly grated ginger root in the dressing while being healthy too! Enjoy it warm or cold as desired!

Cooking Equipment:

Saucepan; Baking Sheet; Parchment Paper; Small Bowl; Large Bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Vegan

Keywords:

Quinoa, Roasted Broccoli, Carrot Salad, Ginger Dressing, Healthy, Vegan-Friendly

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

½ cup quinoa

1 cup broccoli florets

1 large carrot, cut into thin slices

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons freshly grated ginger root

2 tablespoons apple cider vinegar

2 tablespoons honey

Cooking Instructions:

Preheat the oven to 400°F (200°C).

Place the quinoa in a saucepan with 1 cup of water. Bring to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes or until all the water has been absorbed. Set aside.

Place the broccoli florets and carrot slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 15 minutes or until lightly browned.

In a small bowl, whisk together the ginger root, apple cider vinegar, honey, salt and pepper until combined. Set aside.

In a large bowl combine the cooked quinoa, roasted vegetables and dressing until everything is evenly coated in dressing. Serve warm or cold as desired.

Nutrition:

Calories – 250 kcal; Fat – 7g; Carbohydrates – 36g; Protein – 8g; Fiber – 6g

Rating:

Did You Know?

Many vegan dishes are naturally gluten-free, making them an excellent option for people with gluten sensitivities.