Recipes
ROASTED VEGETABLE AND QUINOA SALAD
Ingredients
1½ cups quinoa, rinsed and cooked
2 sweet peppers, cut in chunks
1 large onion, cut in chunks
2 heads of broccoli, cut in small pieces
2 yellow beets, peeled and diced
2 – 3 tbsp olive oil
Salt and pepper
DRESSING
1½ tbsp. Dijon mustard
1 tbsp red wine vinegar
Juice of ½ lemon
¼ cup olive oil
1 tsp minced garlic
Pinch red pepper flakes
Salt and pepper
Directions
- Preheat oven to 375 degrees F.
- Place the vegetables in a bowl. Drizzle with a little olive oil and season with salt and pepper. Mix well.
- Spread the vegetables in an even layer on a baking sheet. Bake in the preheated oven until the vegetables are tender, with the edges just beginning to brown. Remove.
- Make the dressing. Mix together the mustard, vinegar, lemon juice pepper flakes and salt and pepper. Whisk in the olive oil until well combined.
- In a large bowl, place the quinoa. Add the roasted vegetables and mix into the quinoa. Add the dressing and mix ensuring the dressing is well distributed. Serve.
Trinicooks Tips
Top with chicken, fish or other meat of choice for a hearty entréePrint or save
