Quinoa Salad with Roasted Vegetables

Summary

Yield
Servings
SourceRecipe from Adele Dienno
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Quinoa and roasted roots lend this hearty and healthy salad beautiful colors and a great taste. For even more color variety, use a mixture of white and red quinoa.

Ingredients

2 cups
quinoa
4 cups
stock, vegetable
1/2 cup
olive oil
2 tablespoons
apple cider vinegar
2 tablespoons
honey
2 tablespoons
dijon mustard
1 teaspoon
salt
1 teaspoon
oregano
2 cups
roasted root vegetables
1/2 pint
grape tomatoes

Instructions

 

Rinse quinoa in a fine sieve under cold running water for about one minute. Bring stock to a boil. Add quinoa and cook, covered, for about 15 minutes. (Tip: Use slightly less than 4 cups stock and cook for slightly less than 15 minutes to avoid overcooking quinoa. If using two different colors of quinoa, cook together.) Place in serving bowl.

Prepare dressing by combining olive oil, apple cider vinegar, honey, Dijon mustard, salt, pepper, and oregano and whisking together. Drizzle over quinoa and top with roasted vegetables and grape tomatoes.