Vegan Quinoa Salad with Roasted Veggies and D’Bocas Dressing
Serves
Total time:
4
25 minutes
A nutritious and delicious vegan salad with fluffy quinoa, roasted vegetables, and a zesty lemon D’Bocas Hot Sauce dressing. Perfect for light meals, healthy lunches, or meals on the go.
Ingredients
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1 cup quinoa (rinsed before cooking).
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2 cups water or vegetable broth.
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1 zucchini, diced.
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1 yellow bell pepper, sliced.
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1 cup cherry tomatoes, halved.
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2 tablespoons olive oil.
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Salt and pepper, to taste.
For the spicy dressing:
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3 tablespoons olive oil.
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2 tablespoons fresh lemon juice.
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1–2 tablespoons D’Bocas Hot Sauce (adjust to heat preference).
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1 teaspoon agave syrup or maple syrup.
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Salt and pepper, to taste.
Instructions
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Cook the quinoa:
Combine quinoa and water or broth in a pot. Cook over medium heat until all liquid is absorbed (about 15 minutes). Fluff with a fork and set aside.
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Roast the vegetables:
Preheat oven to 400°F (200°C). Place zucchini, bell pepper, and tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 12–15 minutes.
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Prepare the dressing:
In a jar, combine olive oil, lemon juice, D’Bocas Hot Sauce, agave or maple syrup, salt, and pepper. Shake well to emulsify.
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Assemble the salad:
In a large bowl, mix cooked quinoa with roasted veggies. Pour dressing over and toss to coat evenly.
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Serve:
Add an extra drizzle of D’Bocas Hot Sauce before serving for a flavor boost.
💡 D’Bocas Tip:
Add roasted chickpeas for extra protein and crunch.
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