Author Notes
We make this recipe at our cafe. Gluten free, hearty, healthy and filling- it's all we want to eat on a beautiful spring day. You won't miss the meat in this vegan recipe. The lemon scallion dressing is zingy and bright- and a perfect springtime compliment to this hearty salad. —maya vincelli
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Ingredients
- Salad Components
-
1.75 ounces
cooked quinoa
-
2 ounces
spring mix lettuce (arcadian harvest if available)
-
1.5 ounces
peeled, roasted & diced beets
-
1.5 ounces
peeled roasted & diced sweet potatoes
-
2 ounces
grape or cherry tomatoes
- Dressing- Lemon Scallion
-
4 ounces
scallions/green onions
-
1 teaspoon
minced garlic
-
3 tablespoons
parsley
-
1/2 teaspoon
fresh cracked black pepper
-
4 tablespoons
extra virgin olive oil
-
1 tablespoon
red wine vinegar
-
1 teaspoon
lemon juice
-
3/4 teaspoon
kosher salt
Directions
- Salad Components
-
Cook Quinoa to package specifications.
wash and dry lettuce.
peel, roast and dice beets and sweet potatoes.
wash and dry tomatoes.
arrange lettuce and top lettuce in each corner with veggies.
- Dressing- Lemon Scallion
-
Makes enough dressing for 4-6 salads, depending on how heavy handed you are.
-
Roast scallions and garlic at 400 degrees until they are slightly browned and very tender.
-
add scallions, garlic and remaining ingredients to a food processor, and blend until very smooth.
-
serve over loaded quinoa salad.
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