Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies
- Servings4
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters.
Mix and match
Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies
- Servings4
Ingredients
- 1 large or 2 small sweet potatoes, peeled and cut into 1 inch (2.5 cm) pieces
- 1 Tbsp (15 mL) olive oil
- 2 tsp (10 mL) chili powder or cumin
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) uncooked sprouted quinoa or sprouted grain mixture
- 2 cups (500 mL) water
- 1 - 19 oz (540 g) can black beans, chickpeas, or white beans, drained and rinsed
- 4 cups (1 L) salad greens such as arugula
- 1 English cucumber or 5 baby cucumbers, peeled if desired, diced or sliced
- 1/2 cup (125 mL) olive oil
- 2 Tbsp (30 mL) raw apple cider vinegar
- 1 Tbsp (15 mL) maple syrup
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) low-sodium, gluten-free tamari
- 1/4 tsp (1 mL) dried garlic powder
Nutrition
Per serving:
- calories555
- protein12 g
- total fat35 g
- sat. fat5 g
- total carbohydrates54 g
- sugars7 g
- fibre10 g
- sodium450 mg
Directions
01
Preheat oven to 400 F (200 C). Add sweet potato to large rimmed baking sheet and toss with olive oil, chili powder or cumin, and salt. Spread in an even layer and roast for 20 to 30 minutes, until tender and beginning to brown. Add to large mixing bowl.
02
For dressing, whisk all dressing ingredients until fully combined.
03
To cook sprouted quinoa, bring quinoa and water to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let stand for 5 minutes. If using sprouted grain mixture, cook according to package directions. Fluff with fork and transfer to same bowl as sweet potatoes. Mix in beans or chickpeas and half of dressing.
04
If serving immediately, add greens and cucumbers, tossing to combine, adding remaining dressing or to taste. If making ahead for lunch, keep quinoa mixture separate from greens and cucumber, and combine right before serving.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
