Quinoa Salad with Roasted Vegetables
Recipe from Adele Dienno
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.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
2 cups quinoa
4 cups stock, vegetable
1⁄2 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons Mustard, Dijon
1 teaspoon salt
1 teaspoon oregano, dried
2 cups root vegetables, roasted
1⁄2 pint tomato, grape
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.