It's bitterly cold right now here in London, Ontario, and despite the fact that this winter has been mostly free of snow, it has started to pile up these last few days. The virtual lack of light drags one down too, so comfort food is in order. And this is one power-packed salad that goes well with a hot bowl of soup to give one a glimmer of energy.
Quinoa comes together with sweet roasted root vegetables, dry roasted cashews and seeds, earthy kale and some plump cherry tomatoes. Tossed with a zesty and zingy lemon, garlic, Dijon mustard and olive oil dressing, this colorful salad is perfect for serving with a split pea soup for a nutrient and protein packed meal.
Note: Millet or pearl barley could be used in place of the quinoa if desired.
|Quinoa Salad with Vegetables and Cashews|
|Recipe by Lisa Turner|
Published on February 14, 2016
A colorful and nourishing roasted winter root vegetable salad with quinoa, kale and toasted nuts and seeds
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This is also my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosting by my good friend Jacqueline and myself. To join in, see Jac's post here. I'm also sharing with Eat Your Greens, a monthly event hosted by Allotment to Kitchen and The Veg Hog.
Other quinoa recipes you are sure to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Quinoa Soup with Corn
Quinoa Stuffed Portobello Mushrooms
Quinoa Soup with Beets and Fresh Dill