Quinoa Salad with Roasted Garlic Dressing

Ingredients

• 1 head of garlic
• 1 tsp olive oil
• 3/4 cup quinoa
• 1 1/2 cup water
• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium tomato
• 1 stalk green onion
• 1/3 cucumber
• 1/4 cup dried cranberries
• 1/4 cup kalamata olives
• 1 cup cooked chickpeas
• 1/3 cup unsalted roasted almonds
• 2 lemon
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp tahini
• 1 tsp reduced-sodium soy sauce
• 1 tsp balsamic vinegar
• 1 tsp onion powder
• 1 pinch salt
• 1 pinch ground black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Cut the top ½ cm off the head of garlic to expose the cloves.

2. 2

   Place it on a baking tray and drizzle with olive oil.

3. 3

   Roast for 20 to 25 minutes, or until golden and softened.

4. 4

   Meanwhile, add the quinoa and water to a saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.

5. 5

   Remove from heat, fluff with a fork, and keep covered for a few more minutes to further soften the grains.

6. 6

   Meanwhile, prep the veggies, cranberries, and olives. Transfer to a large bowl.

7. 7

   Add the cooked quinoa and chickpeas to the bowl as well. Toss to combine.

8. 8

   Remove the roasted cloves of garlic from the skin and place in a bowl, mash with a fork, and then add the remaining dressing ingredients. Stir.

9. 9

   Pour dressing over the salad and toss. Top with the roasted almonds, and enjoy!