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Quinoa Salad with Roasted Garlic Dressing
35 min
Main
Salad
Servings
Total
35 minPrep
10 minCook
25 minContains
soy
sesame
Swap out
tree nut
gluten
Free from
peanut
Ingredients
Roasted garlic
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1head garlic
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1 tsp (5 mL)olive oil
Salad
-
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1½ cups (360 mL)water
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1red bell pepper, chopped
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1yellow bell pepper, chopped
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1medium tomato, chopped
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1stalk green onion, thinly sliced
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⅓cucumber, diced
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¼ cup (34 g)kalamata olives, chopped
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1 cup (164 g)cooked chickpeas
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⅓ cup (46 g)roasted unsalted almonds, chopped (optional)
Dressing
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2lemons, juiced
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2 Tbsp (30 mL)extra virgin olive oil
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-
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1 tsp (2 g)onion powder
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1 pinchsalt
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1 pinchground black pepper
Make your own
Directions
- Preheat the oven to 390°F (200°C)*. Cut the top ½ cm off the head of garlic to expose the cloves.
- Place it on a baking tray. Drizzle with oil.
- Roast for 20 - 25 minutes, or until golden and softened.
- Meanwhile, add the quinoa and water to a saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
- Then remove from heat, fluff with a fork, and keep covered for a few more minutes to further soften the grains.
- Meanwhile, prep the veggies, cranberries, and olives. Transfer to a large bowl.
- Add the cooked quinoa and chickpeas to the bowl as well. Toss to combine.
- Remove the roasted cloves of garlic from the skin and place in a bowl, mash with a fork, and then add the remaining dressing ingredients. Stir.
- Pour dressing over the salad and toss. Top with the roasted almonds, and enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store the salad and dressing separately in airtight containers in the fridge for up to 4 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 28%
• uncooked quinoa
Proteins 18%
• cooked chickpeas
• roasted unsalted almonds
• tahini
Fruits & Veggies 54%
• head garlic
• red bell pepper
• yellow bell pepper
• medium tomato
• stalk green onion
• cucumber
• dried cranberries
• kalamata olives
• lemon
Calcium
No significant sources of calciumFat
• olive oil
• kalamata olives
• roasted unsalted almonds
• extra virgin olive oil
• tahini
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
This was great!
Thanks for the great recipe! It came out so well and so tasty.
I, however, had a question on the protein content shown according to the plate method. It says protein is 18% of the source, but doesn't count quinoa as a source. Won't quinoa take up the protein content and take down the starches?
This is a quick and easy dish to make for meal prep. I omitted the cranberries because I didn't have any and I used slivered almonds instead of the chopped ones. I mixed the dressing in along with the salad ingredients right at the beginning but it still stayed fresh for the next 3 days.
Another banger! 😍
Just the perfect lunch when it's only the beginning of summer and it's already 29 degrees in your apartment. 😂😭
I was wondering if there is a feature in the app that I can create lists of recipes with? I'd love to make a summer or hot day recipe list or a winter comfort food one.
Delicious !!
It’s fourth day in a row that I had salads for lunch, from your app, and I NEVER have only salads for lunch, so I feel so good:)
4*, cause I saw tahini in dressing, and as it failed spectacularly just yesterday in your other recipe for lentil salad, I skipped it ( it works for me in Asian recipes and chocolate pancakes :)
Our family of 7 loved this meal. It’s such a great filling and balanced meal with so much great flavor! Will make again soon.
I made this for my step-daughter's baby shower and it was a hit! And it is fast becoming one of my go-to salads. It's summer in Australia at the moment and this is so light and refreshing. I cannot eat garlic so used garlic oil instead and it worked a treat. I also added some rocket which added some lovely colour/flavour. This is a fairly forgiving recipe so that you an omit and change the ingredients to what you have on hand. Luckily I could use the cucumber, tomato, green onion and capsicum straight from our garden. Highly recommend! Thank you Sadia. :-)
This was delicious! Finding the recipe was fun, I used the filter and plugged in a couple ingredients I had on hand. I added chopped cabbage (which I heated just a bit to soften at the end) I added carrots (chopped but would shave them next time). For the dressing I did omit the soy and instead used a sherry vinegar in addition the balsamic - and no dressing is complete without garlic so I added that as well. I did not have crasins or any other dried fruit that’s okay tho!
Mixed all the veggies together then warmed in a pan with the quinoa. Then I added the dressing. Sooo good! Thank you for. A great website and a wonderful recipe *chefs kiss*
I loved this salad. It's tasty and filling. The almonds go really well with it and give it a crunch. The only thing I did not add was the dried cranberries, because I'm team "dried fruits do not belong anywhere" 🤣
Amazing dressing! I use it on everything! Just an FYI, the recipe doesn’t show a head of garlic in the ingredients list:)
Wow, this dish is delicious! The directions were easy to follow and I was able to find all of the ingredients at middle eastern market in my neighborhood. I’m excited to try other recipes and will definitely make this salad again.
Thank you❣️
This is such a good salad, especially the addition of roasted almonds. Didn’t have any quinoa so I made it with brown rice. Definitely going to make it again
This was delicious!!! I didn’t find the garlic overwhelming at all (even to my breath :)). I brought it to a potluck and it was a hit.
So. Good.
I made this as meal prep for weekday lunches. I omitted the cucumber, olives, and tomatoes to prevent the salad from getting soggy, then added them right before lunch each day. So delicious and filling!
Love this. Best way to prep and cook quinoa?
I love the recipe! But we have to stop making it since my son is allergic to sesame :-/ Do you have an idea for a swap? <3
Love the recipe. refreshing, easy, and filling. I did it with red quinoa.
Is there a difference between white and red?
Hi Sadia! I don't have an oven. I know it's not the same, but is there a way I can still make this recipe?
This has been a staple for me. I usually like to do a baked tofu that I marinade overnight before hand with this. This is a really good meal prep option that I have done. I think I share other peoples concern with the garlic dressing. I have found that the taste is there and it works with the salad though I worry about the garlic breath. I have done other dressings with this salad as it is pretty versatile. I even like eating this with crackers like it were a dip as well. Great recipe. One of my favorites. Cheers.
Just made this and it's wonderful! So easy, so healthy and so filling! I added a carrot and some celery as well. You can put really any leftover veggies in this salad and it will turn out amazing.
This is a really fresh salad and it tastes great. I almost always use lettuce in salads so this was a nice change. For me, the dressing was just a little bit too much effort for the pay off- it was good but not better than lemon and olive oil, which is much easier to make. Plus I like to make this to take to work, and the dressing has too much garlic for me to be comfortable talking to people after.
Love this salad! I always make this recipe the day before my exam week starts, so I don't have to stress about dinner for an entire week and still eat healthy (which is very challenging for me when I'm stressed)!
I keep this I my fridge with a bag of leafy greens like spinach and then mix it with this salad + the AMAZING garlic dressing.
I've made this recipe multiple times for my whole family and we all love it! It's so easy and flavorful and just is great any time of the year. We're Italian so we all love garlic, so I tend to use all of the garlic recommended! If you are more used to a more sweet dressing, pull back on the lemon and garlic. I personally like the intense dressing, I think it makes it so fresh tasting. :)
I love this website! My partner and I use recipes from here daily. This recipe was great, however, my dressing didn't turn out. The lemon flavour was so intense we couldn't taste any garlic. In fact, it completely overpowered the salad. I checked and I put the correct amount of lemon in, 2 lemons. Any advice to improve the dressing?
Another one of my regular meals from PUL. I use the sauce for other recipes also. So much to learn from your videos beyond the recipe itself. Thanks Sadia.
We make this recipe regularly :) But we typically add extra cranberries and use a bit less quinoa
Hi Sadia!
Do you really use all the cloves of the garlic head in this dressing? Or do you keep some cloves for another salad, another day?
I made this salad with some swaps (soya beans instead of chickpeas, vegetables that I had in the fridge, etc) and I used half of the roasted cloves. In your video, I have the impression you don't use the whole head. And I can say the dressing is the king of this salad!
Better put, dressings are always the kings of each salad. Or the queens?!
Cheers!