Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Roasted Veggie Quinoa Salad

by Betsy Carter and Alexander Roberts • featured in Lettuce-Free Salads

Ingredients

for 4 servings

  • ½ cup
    zucchini, cubed (75 g)
  • ½ cup
    sweet potato, cubed (100 g)
  • 1 cup
    cherry tomato, halved (200 g)
  • ½ red onion, diced
  • ½ cup
    corn, fresh or canned (85 g)
  • ½ lemon, for juice
  • 4 tablespoons
    olive oil, divided
  • garlic salt, to taste
  • pepper, to taste
  • 4 cups
    quinoa, cooked (680 g)
  • 1 tablespoon
    apple cider vinegar
  • ¼ cup
    fresh parsley, chopped (10 g)

Advertisement

Preparation

  1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  2. Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
  3. Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
  4. Roast for 15-20 minutes, or until fork tender.
  5. Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
  6. In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
  7. Garnish with parsley.
  8. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this