Recipe: Roasted Vegetable Quinoa Salad


  • 1 cup Quinoa, rinsed
  • 1 bunch of Kale, stems removed
  • 4 cloves garlic, dice and sautéed
  • 2 teaspoons minced peeled fresh ginger
  • 2 zucchinis, diced
  • 2 yellow squash, diced
  • 1 yellow pepper, diced
  • Oil, salt & pepper
  • 3 sweet potatoes, diced
  • 8 basil leaves, rolled and cut into strips (chiffonade)
  • 1/4 cup pumpkin seeds, roasted in olive oil & salted


  • 1/2 cup of balsamic vinegar
  • 1/2 tsp garlic powder
  • 1/2 tbsp maple syrup (or to taste)
  • 1/2 cup olive oil
  • Salt & pepper


  • Preheat over to 450 degrees
  • Cook Quinoa according to package directions, replacing water with vegetable or chicken stock
  • Cut kale lengthwise into thin strips, then cut again in the other direction to make small pieces. Drizzle with olive oil and salt and a squeeze of lemon. • • • Massage (technique is called macerate) kale with hands to soften it, this will take about 2 to 3 minutes.
  • In a small pan, sauté garlic until soft.
  • On one sheet pan, add zucchini, yellow squash, onion and yellow pepper being careful not to overcrowd the pan. Drizzle with oil, salt and pepper. • Roast at 450 degrees for about 10 minutes, turning vegetables halfway through the cooking time. You will do this in at least two batches.
  • On a separate sheet pan, roast the sweet potatoes in the same way for 15 to 20 minutes.

Prepare Dressing:

  • Place first four ingredients into blender and turn on. Add the olive oil in a steady stream to emulsify dressing.

Assemble Salad:

  • In a large bowl, add three cups of the macerated Kale, garlic, warm quinoa, and all vegetables right out of the oven. Toss with about ½ of a cup of the dressing, basil and salt and pepper to taste, add more dressing if needed.
  • Top with roasted pumpkin seeds.
  • Enjoy!

Recipe by Karen Pope, Chamberlin’s Natural Foods