Roasted Vegetable and Quinoa Salad
A vibrant, nutrient-packed dish with roasted vegetables and protein-rich quinoa, perfect for a filling lunch or light dinner.
Ingredients
Vegetables
- 1 large beetroot
- 400 gms red sweet potato Can substitute with butternut squash.
- 2 largish carrots
- 200 gms fresh green beans
Grains
- 1/2 cup uncooked quinoa Rinse thoroughly before cooking.
Seasoning and Oils
- 1 tsp salt
- 1 tsp pepper
- 3 tbs olive oil
Instructions
Preparation
- Rinse the quinoa thoroughly and cook according to the package directions.
- Chop the beetroot, sweet potato, and carrots into large chunks and place them on a lined baking tray.
- Drizzle with olive oil and sprinkle with salt and pepper.
Cooking
- Bake in a moderate to high oven until the vegetables are just cooked, then allow to cool.
- Trim the green beans and microwave them for about 2 minutes, then rinse in cold water, drain, and set aside to dry.
Combining
- In a large bowl, mix the roasted vegetables, green beans, and quinoa together until just combined.
- Drizzle with your favorite dressing before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Keep the dressing separate until you're ready to eat.