Description
A vibrant, high-protein vegan dish starring roasted seasonal vegetables, peppery arugula, and a rich, creamy roasted red pepper cashew dressing. This crispy quinoa salad is crave-worthy, nutrient-dense, and perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 1–2 red bell peppers (or yellow, deseeded and cut into strips)
- 1 small eggplant (cut into 1½ cm cubes)
- 1 cup cherry tomatoes
- 1 whole bulb of garlic (top sliced off to expose the cloves)
- 2 tbsp extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 cup cooked quinoa
- 1 cup cooked or canned brown/green lentils (well-drained)
- 1 tbsp extra-virgin olive oil
- 3 jarred roasted red peppers drained (about 75 g)
- 4–5 sun-dried tomato halves (oil-packed or rehydrated)
- 1/2 cup raw cashews (soaked 10 min in hot water and drained)
- 1–2 tbsp fresh lemon juice
- Optional: ¼ tsp smoked paprika
- 1 small red onion (thinly sliced)
- 2 tbsp vinegar for pickling
- 1 tsp sugar for pickling
- ¼ tsp salt for pickling
- 2 cups baby arugula (50 g)
- Handful vegan feta (or regular feta), crumbled or cubed
- Chili oil or your favorite vinaigrette, for drizzling
Instructions
- Heat the oven to 200°C / 400°F. Spread pepper strips, eggplant, cherry tomatoes and the prepared garlic bulb on a sheet pan. Drizzle with 2 Tbsp olive oil, season with salt and pepper, and toss well. Roast for 30-40 minutes, stirring once, until eggplant is soft and tomatoes blister.
- Lower oven to 190°C / 375°F. Scatter the cooked quinoa and lentils on a baking tray. Drizzle with 1 Tbsp olive oil, season with salt and pepper, and toss to coat. Bake 20–25 minutes, stirring halfway, until the grains are dry and crunchy at the edges.
- Squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted red peppers, sun-dried tomatoes, soaked cashews, 1 Tbsp lemon juice, a pinch of salt, a few grinds of pepper, and smoked paprika if using. Blend until smooth and creamy, adding 1–2 Tbsp water for a hummus-like texture.
- Quick-pickle the sliced red onion in 2 Tbsp vinegar, 1 tsp sugar, ¼ tsp salt for 15 minutes.
- In a large bowl, combine the roasted eggplant and pepper strips, half of the crispy quinoa-lentil mix, the pickled onion and the arugula. Toss gently.
- Spread a generous swoosh of the roasted-red-pepper dip over each serving plate. Heap the salad on top. Sprinkle with the remaining crispy grains, add the roasted cherry tomatoes, and crumble over the feta. Finish with a drizzle of chili oil or your preferred dressing.
Notes
- Make sure quinoa and lentils are well-drained before roasting for maximum crispiness
- Don’t skip the quick-pickling step for the onions – the tangy punch is essential
- Serve immediately after assembling to maintain crispy texture
- Feel free to customize with seasonal vegetables
- Perfect for meal prep – store components separately and assemble when ready to serve
Nutrition
- Serving Size: 1 serving
- Calories: 727
- Sugar: 21g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 81g
- Fiber: 23g
- Protein: 25g
- Cholesterol: 0mg
Keywords: crispy quinoa salad, vegan salad, roasted vegetables, quinoa recipe, meal prep, high protein salad, cashew dressing, healthy lunch