Vegan recipe for Quinoa Salad topped with cashews, sesame seeds and healthy root vegetables
2 1/4 cups cooked quinoa (3/4 cup dried)
1 medium parsnip, chopped
2 medium carrots, chopped
1 1/2 cups Brussels sprouts, halved
4 tablespoons sesame oil
1/3 cup raw cashews
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
5 stalks of green kale, trimmed and chopped
1/2 cup cherry tomatoes, halved
1/2 cup olive oil
juice from 1 lemon (3 tablespoons)
1 clove garlic, minced or crushed
1 teaspoon Dijon mustard
Line a baking sheet with parchment paper and preheat an oven to 350°. Toss the parsnip, carrots and Brussels sprouts with 1 tablespoon of the olive oil and spread evenly on the pan. Roast for 30 minutes or until tender, stirring the vegetables half way through the cooking time.
Meanwhile, toast the cashews, sunflower seeds, pumpkin seeds and sesame seeds in a dry unoiled skillet over medium-low heat for 10 to 15 minutes, tossing frequently, until the cashews and sesame seeds are lighly browned.
Toss the kale with the remaining 3 tablespoons of olive oil in a large salad bowl. Fluff the quinoa and add to the bowl along with the roasted vegetables and cherry tomatoes.
Whisk together the dressing ingredients. Pour the dressing over the salad and toss.
Serve at room temperature or chilled. Sprinkle each serving with a scattering of toasted cashews and seeds.