Roasted vegetable quinoa salad

Ingredients

• 4 cups vegetable stock
• 2 cups quinoa
• 1 bag of broccoli florets
• 1 medium red onion, cut into 1/4-inch thick slices
• 1 red, yellow & orange bell pepper, cut into 1/4-inch thick slices
• 3 tablespoons olive oil
• Sea salt and freshly ground black pepper
• 1 tablespoon tomato paste
• 1/4 cup fresh lemon juice
• 3/4 teaspoon coarse sea salt

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Preparation

• 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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