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Mediterranean Quinoa Salad with Roasted Vegetables & Hummus Dressing Recipe

Mediterranean Quinoa Salad with Roasted Vegetables & Hummus Dressing recipe


This is a yummy bowl with quinoa, roasted veggies, and a creamy hummus dressing. It's like a rainbow in a bowl! You cook quinoa, roast veggies, and mix a tasty dressing. Then put it all together and eat!


1 cup quinoa
2 cups vegetable broth
1 large sweet potato, peeled and diced
1 red bell pepper, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 can (15 oz) chickpeas, drained and rinsed
4 tablespoons hummus
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup water
2 cups baby spinach
1/4 cup sliced almonds


Preheat your oven to 425°F (220°C).
In a medium saucepan, combine 1 cup quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
While the quinoa is cooking, toss the diced sweet potato and red bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika on a baking sheet.
Roast the sweet potato and bell pepper in the preheated oven for 20 minutes or until tender and slightly caramelized.
In a small bowl, whisk together 4 tablespoons hummus, 1 tablespoon lemon juice, 1 teaspoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 cup water to create the hummus dressing. Adjust seasoning to taste.
Fluff the cooked quinoa with a fork and divide it among 4 bowls.
Top the quinoa with roasted sweet potato, red bell pepper, chickpeas, and baby spinach.
Drizzle the hummus dressing over each bowl.
Sprinkle sliced almonds on top for a crunchy finish.
Serve immediately and enjoy your colorful Mediterranean Quinoa Salad!

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