It’s bitterly cold right now here in London, Ontario, and despite the fact that this winter has been mostly free of snow, it has started to pile up these last few days. The virtual lack of light drags one down too, so comfort food is in order. And this is one power-packed salad that goes well with a hot bowl of soup to give one a glimmer of energy.
Quinoa comes together with sweet roasted root vegetables, dry roasted cashews and seeds, earthy kale and some plump cherry tomatoes. Tossed with a zesty and zingy lemon, garlic, Dijon mustard and olive oil dressing, this colorful salad is perfect for serving with a split pea soup for a nutrient and protein packed meal.
|Quinoa Salad with Vegetables and Cashews|
|Recipe by Lisa Turner
Published on February 14, 2016
A colorful and nourishing roasted winter root vegetable salad with quinoa, kale and toasted nuts and seeds
Makes 4 to 6 servings
This is also my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosting by my good friend Jacqueline and myself. To join in, see Jac’s post here. I’m also sharing with Eat Your Greens, a monthly event hosted by Allotment to Kitchen and The Veg Hog.Apply for a Loan here without collateral in Africa from African Development bank