Quinoa Salad with Roasted Vegetables


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


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.


2 cups
4 cups
stock, vegetable
1/2 cup
olive oil
2 tablespoons
apple cider vinegar
2 tablespoons
2 tablespoons
Mustard, Dijon
1 teaspoon
1 teaspoon
oregano, dried
2 cups
root vegetables, roasted
1/2 pint
tomato, grape


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.