Summary

You can never have too many side dish recipes, so give Quinoa Salad with Vegetables and Cashews a try. This recipe makes 6 servings with 487 calories, 9g of protein, and 39g of fat each. For $1.58 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from foodandspice.blogspot.com has 88 fans. If you have quinoa, sunflower seeds, sesame oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is tremendous. Try Cashews and Vegetables, Lemony Quinoa Salad with Shaved Vegetables, and Grill-Roasted Vegetables and Quinoa Salad for similar recipes.

Instructions

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.

Ingredients

• 1 Brussels sprouts, halved
• 2 carrots, chopped
• 3 cherry tomatoes, halved
• 4 Dijon mustard
• 5 garlic, minced or crushed
• 6 juice from 1 lemon
• 7 green kale, trimmed and chopped
• 8 olive oil
• 9 parsnip, chopped
• 10 pumpkin seeds
• 11 1/4 cups cooked quinoa dried)
• 12 raw cashews
• 13 sesame oil
• 14 sesame seeds
• 15 sunflower seeds

Directions

• 1 Line a baking sheet with parchment paper and preheat an oven to 35
• 3 Whisk together the dressing ingredients.
• 4 Pour the dressing over the salad and toss.
• 5 Serve at room temperature or chilled.
• 6 Sprinkle each serving with a scattering of toasted cashews and seeds.