Roasted Potato Quinoa Salad

Step 1

Preheat oven to 400 degrees F. Place cut potatoes on a large baking tray lined with parchment paper. Drizzle 1 tbsp avocado oil over potatoes, toss to coat. Sprinkle with 1/2 tsp kosher salt and 1/8 tsp black pepper. Place tray in oven and roast for 25 to 35 min until fork tender, tossing halfway.

Step 2

Meanwhile, add broccoli florets to a 2nd baking tray lined with parchment paper. Drizzle with 1 tsp avocado oil and sprinkle with 1/4 tsp kosher salt. Place tray in oven and roast for 10 to 15 min until beginning to lightly brown in spots, then remove from oven.

Step 3

Cook quinoa according to package directions, then transfer to large mixing bowl to cool. To make the dressing, add all Dressing ingredients to a bowl and whisk together until well combined. To make the seasoned chickpeas, place a skillet over medium heat. Add remaining 1 tsp avocado oil and chickpeas, stir, and add in remaining 1/4 tsp kosher salt, 1/4 tsp black pepper, garlic powder, and paprika. Stir to coat, and cook another two min.

Step 4

Add roasted broccoli, roasted potatoes, chickpeas, tomatoes, and vegan feta to mixing bowl with the quinoa. Gently toss and add most of dressing. Stir well. Add remaining dressing just prior to serving.