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

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

Prep Time30 mins Cook Time60 mins Makes 10 Yield_measureservings

Replace butter with Becel® with Avocado Oil to cook up this quinoa salad, packed with protein and nutty flavours that is sure to satisfy your hunger any day of the week. Recipe created exclusively for Becel by Chef Kimberly Lallouz.

Ingredients List

  2. 3 cups (750 mL) organic tri-coloured quinoa royal, rinsed
  3. 6 cups (1.5 L) water
  4. 1 Tbsp. (15 mL) Becel® Vegan margarine, with a pinch of salt and pepper mixed in
  5. 1 kefir lime leaf
  7. 1 clove black garlic, well mashed
  8. 1 cup (250 mL) Becel Olive Plus™ Oil Blend
  9. 1 Tbsp. (15 mL) Dijon mustard or old-fashioned grainy mustard
  10. 1/4 cup (60 mL) organic apple cider vinegar
  11. 1 lemon, juiced
  13. 1/3 butternut squash, peeled and cubed
  14. 1 red beet, peeled and cubed
  15. 1 yellow beet, peeled and cubed
  16. Pinch each salt and pepper
  17. 2 sprigs fresh rosemary
  18. 2 sprigs fresh thyme
  19. 2 Tbsp. (30 mL) Becel® with Avocado Oil margarine, melted
  20. 1 zucchini, skin on, cubed
  21. 1 portobello mushroom cap, cleaned (with brush or kitchen cloth) and cubed
  22. 1/2 red onion, cubed
  23. 1/2 cup (125 mL) pumpkin seeds, (roasted with 15 mL (1 Tbsp) Becel® Vegan)
  24. 1/2 cup (125 mL) dried cranberries
  25. 2 Lebanese cucumbers, washed and cubed
  26. 1/2 pint (250 mL) mixed cherry tomatoes, cut in half
  27. 1 large bunch dinosaur kale, rinsed, dried and loosely chopped


1. Preheat your oven to 375°F (190
° C).

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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!

Nutritional Information


560 (1 serving)

Total Fat

33g (1 serving)

Saturated Fat

3.5g (1 serving)

Polyunsaturated Fat

8g (1 serving)

Monounsaturated Fat

18g (1 serving)


110mg (1 serving)

Total Carbs

56g (1 serving)

Dietary Fiber

7g (1 serving)


15g (1 serving)


11g (1 serving)

Vitamin D

19mcg (1 serving)


71mg (1 serving)


3mg (1 serving)


494mg (1 serving)


1.5g (1 serving)


5g (1 serving)

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