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Roasted Potato Quinoa Salad
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5 from 5 votes

Roasted Potato Quinoa Salad

This Roasted Potato Quinoa Salad is a perfect go-to lunch or dinner that will be satisfying yet light. It's loaded with hearty roasted potatoes and seasoned chickpeas, along with roasted broccoli and a vibrant lemon-parsley vinaigrette.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Keyword: broccoli, creamy vinaigrette, nourish bowl, quinoa, roasted potatoes

Ingredients

  • 1 lb. mini potatoes / creamer potatoes halved or quartered depending on size
  • 1 tbsp + 2 tsp avocado oil separated
  • 1 tsp kosher salt divided
  • 1/4 tsp black pepper divided
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 3 packed cups broccoli florets cut small
  • 1 cup uncooked quinoa
  • 1 15 oz. can chickpeas drained and rinsed
  • 1/2 pint cherry tomatoes halved or quartered depending on size
  • 1/3 cup vegan feta optional
  • Dressing:
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp agave nectar
  • 2 tbsp vegan mayo
  • 2 tbsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • Juice of 1 large lemon
  • 2 tbsp finely chopped fresh parsley

Instructions

  • Preheat oven to 400 degrees F. Place cut potatoes on a large baking tray lined with parchment paper. Drizzle 1 tbsp avocado oil over potatoes, toss to coat. Sprinkle with 1/2 tsp kosher salt and 1/8 tsp black pepper. Place tray in oven and roast for 25 to 35 min until fork tender, tossing halfway.
  • Meanwhile, add broccoli florets to a 2nd baking tray lined with parchment paper. Drizzle with 1 tsp avocado oil and sprinkle with 1/4 tsp kosher salt. Place tray in oven and roast for 10 to 15 min until beginning to lightly brown in spots, then remove from oven.
  • Cook quinoa according to package directions, then transfer to large mixing bowl to cool. To make the dressing, add all Dressing ingredients to a bowl and whisk together until well combined. To make the seasoned chickpeas, place a skillet over medium heat. Add remaining 1 tsp avocado oil and chickpeas, stir, and add in remaining 1/4 tsp kosher salt, 1/4 tsp black pepper, garlic powder, and paprika. Stir to coat, and cook another two min.
  • Add roasted broccoli, roasted potatoes, chickpeas, tomatoes, and vegan feta to mixing bowl with the quinoa. Gently toss and add most of dressing. Stir well. Add remaining dressing just prior to serving.