Crispy quinoa salad with roasted vegetables and creamy pepper dressing

Name: Crispy quinoa salad with roasted vegetables and creamy pepper dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1-2 red pepper; 1 small aubergine; 1 cup cherry tomato; 1 whole bulb of garlic; 2 tbsp extra virgin olive oil; sea salt and freshly ground black pepper; 1 cup cooked quinoa; 1 cup cooked or tinned brown/green lentil; 1 tbsp extra virgin olive oil; 3 grilled red pepper from a jar; 4-5 sun-dried tomato half; ½ cup raw cashew nut; 1-2 tbsp fresh lemon juice; ¼ tsp smoked paprika; 1 small red onion; 2 cups baby rocket; vegan feta (handful); chilli oil or vinaigrette

Maartje 18 May 2026

This crispy quinoa salad is a vibrant, protein-rich vegan dish with roasted seasonal vegetables, peppery rocket and a rich, creamy roasted red pepper and cashew dressing. It is irresistible, nourishing and perfect for lunch, dinner or meal prep.

Prep: 15 min
Cook: 30 min
Total: 45 min
Level: Medium
Servings: 2 servings

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Ingredients

2 servings

Tap an ingredient or step to tick it off.

Roasted vegetables

1-2 red peppers
1 small aubergine
1 cup cherry tomatoes
1 whole bulb of garlic
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper to taste

Crispy grains

1 cup cooked quinoa
1 cup cooked or tinned brown/green lentils
1 tbsp extra virgin olive oil

Pepper dressing

3 grilled red peppers from a jar
4-5 sun-dried tomato halves
½ cup raw cashew nuts
1-2 tbsp fresh lemon juice
¼ tsp smoked paprika

Finishing

1 small red onion
2 cups baby rocket
vegan feta handful · to taste
chilli oil or vinaigrette to taste

Method

Roast the vegetables: Preheat the oven to 200°C. Spread the pepper strips, aubergine, cherry tomatoes and prepared garlic bulb on a baking tray. Drizzle with 2 el olive oil, season with salt and pepper, and toss well. Roast for 30-40 minutes, stirring once, until the aubergine is tender and the tomatoes are blistered. Remove from the oven and leave the garlic to cool slightly.
Make the grains crispy: Reduce the oven to 190°C. Spread the cooked quinoa and lentils on a baking tray. Drizzle with 1 el olive oil, season with salt and pepper, and toss to coat. Bake for 20–25 minutes, stirring halfway through, until the grains are dry and crispy at the edges.
Blend the roasted pepper dip: Squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted red peppers, sun-dried tomatoes, soaked cashews, 1 el lemon juice, a pinch of salt, a few grinds of pepper and smoked paprika, if using. Blend until smooth and creamy, adding 1–2 el water for a hummus-like texture. Taste and adjust the lemon, salt and pepper.
Assemble the bowl: In a large bowl, combine the roasted aubergine and pepper strips, half of the crispy quinoa and lentil mixture, the pickled (or raw) onion and the rocket. Toss gently. Spread a generous swipe of the roasted pepper dip over each plate or a large serving platter. Pile the salad on top. Sprinkle with the remaining crispy grains for extra crunch, add the roasted cherry tomatoes and crumble the feta over the top. Finish with a drizzle of chilli oil or your favourite dressing. Serve immediately while the grains are still crispy.

Nutrition (per serving)

727kcal
Energy: 25g
Protein: 81g
Carbohydrates: 38g
Fat

Protein 13% Carbohydrates 42% Fat 45%

All nutrition values

Calories: 727 kcal
Protein: 25 g
Carbohydrates: 81 g
Fat: 38 g
Fibre: 23 g
Salt: 2 g

Values provided by the cook.

Allergens

Contains

Tree nuts
Nightshades

Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.

Source: drveganblog.com