Roasted vegetable quinoa salad

4 servings
15 min
25 min
Very Easy


Number of serving: 4
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


  • 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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