Put the vegetables on a sheet pan. Drizzle with avocado oil, sprinkle on seasoning and toss well.
Roast for 15 minutes. Add the corn to the pan, stir, and continue roasting for about 10 more minutes until veggies are caramelized and tender. Remove from oven.
To make the quinoa, put the quinoa, water, and salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, turn off heat and let sit for 10 minutes.
Put the salad ingredients in a large bowl and set aside.
To make the dressing, put the cilantro, garlic, lime juice, coriander, olive oil and honey in a blender with a pinch of salt. Blend, and slowly stream in water a tablespoon at a time until completely blended. Taste and adjust seasonings.
Add the warm veggies and quinoa to the salad, add the dressing and toss to serve. Serve immediately.
Notes
Storing leftovers: This salad is best made and eaten at the same time.Variations: You can use any type of vegetable you like in the roasted vegetables, and you can swap the greens with something milder like baby spinach if you don’t like arugula.Sourcing: I got my barbecue seasoning here and my quinoa at a low price from Imperfect Foods.Pairs well with: Brownie Shortbread Bars, Chili Lime Tortilla Chips, Instant Pot Corn Chowder