Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad

2-4 cups of cooked Quinoa (cook like rice with a 2:1 water to quinoa for 15-20 mins)

Cabbage, brussel sprouts, asparagus , kale (any vegetables of choice as many or as little as you want.  Dress with olive oil sea salt and pepper and roast in the oven at 400 degrees Celsius for 15-20 until golden brown)

Pint of cherry (grape, roma, hot house) tomatoes tossed into salad

Chopped parsley and cilantro

Mix in roasted vegetables

Dress salad with fresh squeezed lime (to taste), sea salt and pepper (to taste), and light drizzle of olive oil (note: the oil from the roasted veggies should impart a lot of flavor, so remember to taste every step of the way to get the flavor you like).

Feel free to have fun with this salad.  This is how we like it but feel free to add nuts and seeds, or make a version with a creamy lemon sauce (tahini-sesame paste, lemon, olive oil, salt and pepper).

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