Quinoa Salad with Roasted Garlic Dressing
27 min
Meal
Salad
Dressing
Servings
Total
27 minPrep
7 minCook
20 minContains
soy
sesame
Swap out
tree nut
gluten
Free from
peanut
Ingredients
Roasted garlic
-
1head garlic
-
½ tspolive oil
Salad
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2 cups (370 g)cooked quinoa
-
1 cup (185 g)cooked chickpeas
-
1red bell pepper, chopped
-
1yellow bell pepper, chopped
-
1medium tomato, chopped
-
1stalk green onion, thinly sliced
-
⅓cucumber, diced
-
-
¼ cup (38 g)kalamata olives, pits removed, chopped
Dressing
-
2lemons, juiced
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2 Tbsp (30 mL)olive oil
-
-
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1 tsp (2 g)onion powder
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1 pinchsalt
-
1 pinchground black pepper
-
½ cup (65 g)roasted almonds, coarsely chopped
Optional garnishes
-
fresh basil
-
fresh cilantro
-
fresh mint leaves
-
fresh parsley
Make your own
Directions
- Preheat the oven to 390°F (200°C).
- Cut the top ½ cm off the head of garlic to expose the cloves, and place it on a baking tray. Drizzle with a bit of olive oil and roast on the centre rack for 20 minutes, or until golden and fragrant.
- While the garlic roasts, prep the veggies.
- To a large bowl, add the cooked quinoa, chickpeas, cut veggies, cranberries, and olives. Toss to combine.
- When the roasted garlic is removed from the oven and cooled enough to handle, remove the cloves of garlic from the skin and place in a medium bowl.
- Mash the garlic with a fork, and then add the remaining of the dressing ingredients. Stir to combine.
- Pour dressing over the salad and toss. Top with the roasted almonds, and enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days.
- Store the dressing separately until ready to serve.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 26%
• cooked quinoa
Proteins 21%
• cooked chickpeas
• tahini
• roasted almonds
Fruits & Veggies 53%
• head garlic
• red bell pepper
• yellow bell pepper
• medium tomato
• stalk green onion
• cucumber
• dried cranberries
• kalamata olives
• lemon
Calcium
No significant sources of calciumFat
• olive oil
• kalamata olives
• olive oil
• tahini
• roasted almonds
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
This has been a staple for me. I usually like to do a baked tofu that I marinade overnight before hand with this. This is a really good meal prep option that I have done. I think I share other peoples concern with the garlic dressing. I have found that the taste is there and it works with the salad though I worry about the garlic breath. I have done other dressings with this salad as it is pretty versatile. I even like eating this with crackers like it were a dip as well. Great recipe. One of my favorites. Cheers.
Just made this and it's wonderful! So easy, so healthy and so filling! I added a carrot and some celery as well. You can put really any leftover veggies in this salad and it will turn out amazing.
This is a really fresh salad and it tastes great. I almost always use lettuce in salads so this was a nice change. For me, the dressing was just a little bit too much effort for the pay off- it was good but not better than lemon and olive oil, which is much easier to make. Plus I like to make this to take to work, and the dressing has too much garlic for me to be comfortable talking to people after.
Love this salad! I always make this recipe the day before my exam week starts, so I don't have to stress about dinner for an entire week and still eat healthy (which is very challenging for me when I'm stressed)!
I keep this I my fridge with a bag of leafy greens like spinach and then mix it with this salad + the AMAZING garlic dressing.
I've made this recipe multiple times for my whole family and we all love it! It's so easy and flavorful and just is great any time of the year. We're Italian so we all love garlic, so I tend to use all of the garlic recommended! If you are more used to a more sweet dressing, pull back on the lemon and garlic. I personally like the intense dressing, I think it makes it so fresh tasting. :)
I love this website! My partner and I use recipes from here daily. This recipe was great, however, my dressing didn't turn out. The lemon flavour was so intense we couldn't taste any garlic. In fact, it completely overpowered the salad. I checked and I put the correct amount of lemon in, 2 lemons. Any advice to improve the dressing?
Another one of my regular meals from PUL. I use the sauce for other recipes also. So much to learn from your videos beyond the recipe itself. Thanks Sadia.
We make this recipe regularly :) But we typically add extra cranberries and use a bit less quinoa
Hi Sadia!
Do you really use all the cloves of the garlic head in this dressing? Or do you keep some cloves for another salad, another day?
I made this salad with some swaps (soya beans instead of chickpeas, vegetables that I had in the fridge, etc) and I used half of the roasted cloves. In your video, I have the impression you don't use the whole head. And I can say the dressing is the king of this salad!
Better put, dressings are always the kings of each salad. Or the queens?!
Cheers!