Roasted vegetable quinoa salad
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Ingredients
4
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Preparation
Preparation15 min
Cook time25 min
- Soak quinoa in water for 30 minutes, drain and set aside until ready to use.
- Preheat oven to 400ºF and adjust rack to middle position. Bring stock to a boil in a large sauce pan.
- Pour in quinoa and bring to a boil. Lower heat to low and cover with a lid. Cook until quinoa is soft and stock has been absorbed, about 15-20 minutes.
- Place vegetables on a large baking sheet and toss with olive oil. Season with salt and pepper.
- Roast vegetables in oven until edges are golden, about 30 minutes, stirring half way through roasting. Cool.
- Pour the quinoa in a large bowl. In a small bowl whisk together tomato paste and lemon juice.
- Pour mixture over quinoa and stir until incorporated. Add vegetables and salt and stir.
- Serve at room temperature.
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