Mediterranean quinoa salad with ras el hanout–roasted vegetables
Vegan, Soy-Free, Lean & Clean, Dairy-Free, Gluten-Free
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.
In your bag
- 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
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.
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).