Recipe by Registered Holistic Nutrition Consultant (R.H.N) Danielle Levy

This warm roasted vegetable, quinoa salad is one of my go-to meals that I enjoy at this time of year, as the temperature drops. An quick and easy ‘complete meal salad’, this salad is incredibly versatile! you can use roast different seasonal veggies, pseudo-grains like buckwheat (which is locally grown), fresh herbs of choice, plus an assortment of nuts/seeds and dried fruit. Simply follow this basic formula for a delicious and highly nutritious warm plant-based salad: mix complex-carb rich roasted veggies with protein-dense pseudo-grains, fresh herbs, aromatics like roasted garlic, and a light citrus vinaigrette.


Quinoa (1 cup), rinsed and soaked for an hour
Fresh parsley (1/2 bunch), chopped
Fresh dill (1/2 bunch), chopped
Fresh chives (1 bunch), finely chopped
Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet
Raisins (1/4 cup)
Yellow zucchini (2), sliced into sticks
Carrots (1 bunch), sliced into stick – about the same size as zucchini
Red onion (1 medium), sliced into wedges
Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies
Korean chili powder to season the veggies – to taste (not seen here but used. This is my favourite kind of dried chili but you can use another kind)

Dressing ingredients:

Lemon (4 tbsp)
Olive oil (3 tbsp)
Pomegranate molasses (2 tbsp)
Big pinch salt & freshly ground pepper to taste

For the full step by step instructions and more, read the full posting here