|Source||Recipe from Adele Dienno|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 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.
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.