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Grilled Vegetable Salad with Quinoa
This vibrant salad combines hearty chickpeas, roasted sweet potatoes, and perfectly grilled cauliflower with fresh radishes, peppery rocket, and creamy avocado. Topped with Ozganics Creamy Avocado Dressing, this nutrient-rich dish is both satisfying and refreshing. It's a perfect balance of textures and flavours, with the avocado dressing adding a smooth, zesty finish that ties it all together for a healthy, delicious meal.
Ingredients
- 1/4 cup Ozganics Creamy Avocado Dressing
- 1 cup cooked quinoa
- 1 cup cauliflower florets
- 1 can chickpeas, drained
- 4 radishes, thinly sliced
- 1 avocado, sliced
- 1 cups rocket
- Oilive oil, salt and pepper to taste
Method
1. Roast Vegetables: Preheat oven to 200°C. Toss sweet potatoes and cauliflower in olive oil, salt, pepper, and roast for 25-30 minutes until tender.
2. Prepare Chickpeas: Toss drained chickpeas with olive oil and roast for 10-15 minutes until crispy.
3. Assemble Salad: In a large bowl, combine quinoa, roasted sweet potatoes, cauliflower, chickpeas, radishes, avocado, and rocket.
4. Dress: Drizzle with Ozganics Creamy Avocado Dressing and toss to combine. Serve immediately.
Made delicious with
