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Mediterranean quinoa salad with ras el hanout–roasted vegetables
Make It Ahead

Mediterranean quinoa salad with ras el hanout–roasted vegetables

Gluten-Free, Vegan, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 580 Calories/Serving

30 – 40 Minutes

Steamed quinoa is embellished with Moroccan-spiced roasted vegetables, pickled red onion, and a quick kale-lemon salad in this easy, balanced vegan meal.

Ingredients

  • ½ cup rainbow quinoa
  • 2 carrots
  • 1 head cauliflower
  • 1 teaspoon ras el hanout
  • 1 red onion
  • 1 tablespoon sherry vinegar
  • 1 lemon
  • ¼ cup tahini
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ½ teaspoon red chile flakes (optional)
  • 2 ounces baby kale

Chef's Tip

The recipe can be prepared through Step 3 up to 1 day ahead; cover and refrigerate the quinoa, vegetables, and red onion separately, then rewarm the quinoa and roasted vegetables before proceeding.

Make It Leaner

Roasting the vegetables with just 1 tablespoon oil in Step 3 cuts 60 calories and 7 grams of fat from each serving. Use half the tahini spread to save another 70 calories and 6 grams of fat per serving. Refrigerate the remaining spread to later enjoy as a snack with vegetable sticks.

Nutrition per serving

Instructions

1

Cook the quinoa

Heat the oven to 400°F.
  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
While the quinoa cooks, prepare the vegetables.

2

Prep and roast the vegetables

  • Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then on the diagonal into 2-inch lengths.
  • Cut enough cauliflower into 1-inch florets to measure 2 cups, discarding any leaves or thick stalks. Save the rest for another use.
  • Peel the red onion and cut in half lengthwise; coarsely chop half for the roasted vegetables and thinly slice half for the pickles.
On a sheet pan, toss the carrots, cauliflower florets, and the coarsely chopped red onion with 2 tablespoons oil; season with salt and ras el hanout. Spread in an even layer and roast, stirring halfway through, until tender, 15 to 20 minutes.
While the vegetables roast, prepare the rest of the meal.

3

Pickle the red onion

In a medium bowl, combine the thinly sliced onion and sherry vinegar and toss to coat. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the tahini spread and kale salad.

4

Make the tahini spread and the kale salad

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Measure out 3 tablespoons tahini. Save the rest for another use.
  • Strip the parsley leaves from the stems.
In a small bowl, stir together the lemon juice, 3 tablespoons tahini, 1 to 2 tablespoons water, and as many chile flakes as you like; season to taste with salt and pepper.
To the bowl with the pickled onion, stir in the lemon zest and 2 to 3 teaspoons oil. Add the kale and parsley and toss to coat. Season to taste with salt and pepper.

5

Finish the quinoa and roasted vegetable salad

In a large bowl, toss together the quinoa and roasted vegetables; season to taste with salt and pepper.

6

Serve

Spread the tahini on individual plates. Top with the quinoa-vegetable mixture and kale salad and serve.

Protein: 16g (32% DV), Fiber: 12g (48% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 9g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 390mg (16% DV), Carbohydrates: 60g (20% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).