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Hearty Roasted Vegetable and Kefir Lime Quinoa Salad with Black Garlic Vinaigrette

  • Cooking time60
  • Prep time30
  • Servings10


  • 3 cups , rinsed
  • 6 cups
  • 1 Tbsp. , with a pinch of salt and pepper mixed in
  • 1
  • 1 clove , well mashed
  • 1 cup
  • 1 Tbsp.
  • 0.25 cup
  • 1 , juiced
  • 0.33 , peeled and cubed
  • 1 , peeled and cubed
  • 1 , peeled and cubed
  • 2 sprigs
  • 2 sprigs
  • 2 Tbsp. , melted
  • 1 , skin on, cubed
  • 1 , cleaned (with brush or kitchen cloth) and cubed
  • 0.5 , cubed
  • 0.5 cup , (roasted with 15 mL (1 Tbsp) Becel® Vegan)
  • 0.5 cup
  • 2 , washed and cubed
  • 0.5 pint mixed , cut in half
  • 1 large bunch , rinsed, dried and loosely chopped

  • Calories560
  • Total Fat33 g
  • Saturated Fat3.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat8 g
  • Monounsaturated Fat18 g
  • Cholesterol0 mg
  • Sodium110 mg
  • Total Carbs56 g
  • Dietary Fiber7 g
  • Sugars15 g
  • Protein11 g
  • Vitamin D19 mcg
  • Calcium71 mg
  • Iron3 mg
  • Potassium494 mg
  • Omega-31.5 g
  • Omega-65 g


Preheat your oven to 375°F (190 ° C). Place all ingredients for the Kefir Lime Quinoa in a rice cooker and cook until done. Remove the lime leaf, then set aside to cool. Mix all ingredients for the Black Garlic Vinaigrette in a blender or by hand with a whisk. It should have the consistency of a loose dressing rather than an emulsion. Taste and season accordingly. Put the butternut squash and beets in a bowl and add the salt and pepper with the sprigs of thyme and rosemary (whole) . Mix with 1 Tbsp. (15 mL) of melted Becel® with Avocado Oil margarine and toss with your hands. Place ingredients on a baking sheet lined with parchment paper and put in the oven. While the vegetables are cooking, put the mushroom, zucchini and onion in the same bowl, add the remainder of the melted Becel® with Avocado Oil margarine and a pinch of salt and pepper. Set aside and add to roasting vegetables after 25 minutes have elapsed (so they finish cooking at the same time). Crank up the oven to 400°F (200°C) and cook for the final 15 minutes. Remove from oven and let cool. Prepare the pumpkin seeds. In a nonstick saucepan set on medium heat, add 1 Tbsp. (15 mL) of Becel® Vegan margarine and allow to melt. Add the pumpkin seeds and keep tossing until seeds have a nutty smell and are golden brown. Set aside to cool. Mix the roasted vegetables with the quinoa, season with salt and pepper. Plate the salad with the kale at the bottom. Drizzle the black garlic vinaigrette on the kale, add a generous serving of the quinoa salad on top, garnish with the fresh cucumbers, tomatoes, toasted pumpkin seeds and dried cranberries and enjoy!