3cupsvegetable broth, or water; vegetable broth will be more flavorful
For the champagne vinaigrette:
2garlic cloves, minced
1 ½TbspVegenaise, or mayonnaise
For the roasted veggies:
1cupgrape or cherry tomatoes, halved
20asparagus spheres, rough ends removed and cut to 1 ½ inch pieces
For the croutons:
3cupscubed baguette or ciabatta bread, about ¾ inch cubes
1 15ozcan chickpeas, drained
Arugula, 6-8 cups, or to preference
Goat cheese, for sprinkling (omit to keep vegan)
Make the vinaigrette
Add all the ingredients to a small bowl, and whisk until the dressing gets creamy and emulsifies. Vinaigrette is done.
Note: if the Vegenaise/mayonnaise separates from the oil as it sits, simply whisk the vinaigrette together again.
Make the quinoa
Add the quinoa, vegetable broth/water, salt, and garlic powder to a large soup pot.
Bring it to a boil over high heat, then decrease the heat to low, and cook the quinoa uncovered for 27-32 minutes, until the liquid is absorbed. Stir occasionally.
The quinoa is done when the liquid is absorbed. The quinoa should still have a bite to it and not be mushy.
While the quinoa cooks, roast the veggies and bake the croutons.
Roast the veggies
Preheat the oven to 375 degrees.
Place the tomatoes, asparagus, salt, and olive oil on a standard-sized baking sheet.
With your hands, toss the olive oil and salt into the veggies until they are evenly coated. Now spread the veggies out evenly on the baking sheet. Make sure that the membrane side of each tomato is facing up.
Roast the veggies at 375 degrees for 10 minutes.
Veggies are done, set aside.
Bake the croutons
While the veggies roast, prepare the croutons.
On another standard-sized baking sheet, add the croutons, olive oil, salt, garlic powder, rosemary, and pepper.
Toss it all together with your hands, then spread the croutons out evenly on the baking sheet so they’re not touching each other.
Bake at 375 degrees for 5 min.
Note: depending on the type of bread you use, you may want to bake the croutons longer, but start with five minutes, let them cool, and taste before baking longer. The croutons will get crispier as they cool.
Compile the salad
Once the quinoa finishes cooking, add the drained chickpeas and ¼ cup vinaigrette to the quinoa. Stir to combine. Taste, and add more dressing, if desired.
Next, add ½ of the roasted veggies to the quinoa. Gently fold them in.
Serve and enjoy!
For each individual serving of the salad, spread out a bed of arugula. Layer the quinoa mixture on top. Layer additional roasted veggies over the quinoa, if desired.
Sprinkle croutons over the veggies, and additional dressing, if desired. Top with goat cheese, if using (omit to keep vegan).
Serve this salad as a stand alone meal for lunch or dinner.
This salad is vegetarian.This salad is vegan if you don’t use goat cheese.This salad is gluten-free if you omit the croutons, or use gluten-free bread.