Quinoa with Roasted Vegetables

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This quinoa salad is perfect for the person who thinks they don’t like quinoa. It’s sweet and tangy and full of nutrition from the roasted veggies, plus the fiber and protein from the quinoa. You can serve it as a side or as a lunch main. I tend to triple the recipe and keep it in the fridge to grab as a quick healthy breakfast or lunch.

Quinoa with Roasted Vegetables
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Quinoa with Roasted Vegetables
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  • 1 cup Pereg Baby Quinoa you can use any quinoa in this recipe
  • 1 sweet potato
  • 1 small red onion
  • 1 red pepper
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil plus more for veggies
  • 2 TBSP Honey
  • Salt and Pepper
  1. Preheat oven to 425 degrees
  2. Prepare quinoa according to package directions
  3. Dice the onion, sweet potato and pepper into small pieces.
  4. Put on a sheet pan, coat with olive oil, salt and pepper
  5. Roast veggies till golden brown and soft (about 25 minutes)
  6. Mix honey, ¼ cup of olive oil and balsamic vinegar in a container, until completely mixed.
  7. Once the quinoa has cooked and rested, mix with the roasted veggies and dressing
  8. Enjoy this dish at room temp.
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