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Moroccan-Inspired Oven Roasted Vegetables Salad With Quinoa
This nutritious salad is a flavorful adventure! Picture tender, sun-kissed oven-roasted veggies mingling with hearty quinoa and fresh dill. The magic happens when it's drizzled with sweet and tangy honey mustard dressing, celebrating flavour contrasts inspired by Moroccan cuisine. Plus, those roasted vegetables are meal-prep perfection!
Ingredients
Honey mustard dressing
- ⅓ cup olive oil, extra virgin
- 2 lemons, juice
- 1½ tbsp honey
- 1½ tbsp Dijon mustard
- ½ tsp garlic powder
Roasted Vegetable Salad
- 1 fennel, large, washed, cut into medium slices
- 2 bell peppers, large, yellow and red, washed, diced into large chunks
- 2 beets, large, washed, peeled and cut into small cubes
- 2 tbsp olive oil, extra virgin
- 2 tbsp honey
- 1½ cups quinoa, cooked according to packet instructions
- 1½ cups fresh dill, washed and chopped
Instructions
Honey mustard dressing
- In a mason jar, combine olive oil, lemon juice, Dijon mustard, honey, and garlic powder. Place the lid and shake well to emulsify the dressing, then set it aside.
Roasted Vegetable Salad
- Preheat your oven to 400°F (200°C).
- Coat the cubed beets, sliced fennel, and red pepper pieces with olive oil and honey on a baking tray. Spread out the vegetables and send them to roast on the top shelf of the oven for about 40 minutes or until they're tender with a caramelized edge. Finish by broiling for 2-3 minutes.
- While the veggies roast, cook the quinoa according to the instructions on the package. Typically, this involves rinsing the quinoa, combining it with water, and simmering until the water is absorbed and the quinoa is fluffy.
- You'll need three 1-litre glass jars for salad assembly. Start by adding a layer of the honey mustard dressing to the bottom of each jar. Divide the dressing equally among the jars.
- Add the roasted vegetables to the jars, followed by the cooled quinoa. Finish with dill as the top layer. Place in the Fridge until serving.
Notes
Food safe storage
- Pop the sealed jars in the fridge to keep your roasted vegetables salad fresh. It'll stay delicious for up to three days.
How do you roast vegetables so they don't get soggy?
- Slice uniformly.
- Pat dry to remove surface moisture.
- Use high oven heat (around 400°F or 200°C).
- Arrange in a single layer with space for air circulation.
- Toss with oil and seasonings.
- Avoid overcrowding the baking sheet.
- Consider a brief broil for extra crispiness.
Heart-smart tip
- Savouring this salad is a smart move for both your heart and diabetes management. The trio of oven-roasted beets, fennel, and red peppers is like a powerful health team.
- These veggies are packed with antioxidants and dietary fibre, two key players that support heart health and help keep blood sugar levels stable—an essential consideration for those with type 2 diabetes.
Nutrition Information:
Calories: 460kcal (23%)Carbohydrates: 56g (19%)Protein: 10g (20%)Fat: 24g (37%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 4gMonounsaturated Fat: 16gSodium: 114mg (5%)Potassium: 810mg (23%)Fiber: 7g (28%)Sugar: 18g (20%)Vitamin A: 2662IU (53%)Vitamin C: 80mg (97%)Calcium: 89mg (9%)Iron: 4mg (22%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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