Crispy grains, smoky veggies, creamy dip—this salad gives everything:

1️⃣ Sheet-pan roast red bell pepper strips, eggplant cubes, blistered cherry tomatoes + an entire bulb of garlic (200 °C / 400 °F, 30-40 min).
2️⃣ Oven-crisp cooked quinoa & brown/green lentils in olive oil, salt & pepper until crackly (190 °C / 375 °F, 20 min).
3️⃣ Blend roasted garlic cloves, jarred roasted red peppers, sun-dried tomatoes, soaked cashews, lemon juice, S&P → velvety roasted-pepper cashew dip.
4️⃣ Assemble: toss roasted veg, half the crunchy quinoa-lentil mix, pickled red-onion ribbons & arugula. Plate over a swoosh of that dip, add the rest of the crispy grains, reserved cherry tomatoes & vegan (or regular) feta. Finish with a chili-oil drizzle.

🌱 High-protein, gluten-free, meal-prep friendly.
⚡️ Full ingredient list & bake temps ⬇️
👉 https://drveganblog.com/crispy-quinoa-salad-with-roasted-veggies/