Roasted Vegetable & Quinoa Salad

Until probably a yr ago I had never fifty-fifty heard of quinoa. {psst…If y'all however don't know what quinoa is, don't feel bad, but jump on over hither to read more nearly it and and so come dorsum and check out this recipe! ;)} This Roasted Vegetable & Quinoa Salad is so simple and so succulent! Don't let the quinoa, or non being able to pronounce the give-and-take quinoa scare you lot abroad. 😉

Seriously though, this Roasted Vegetable & Quinoa Salad makes a fantastic side dish for simply almost any meal, but fifty-fifty has enough poly peptide to be a main dish!

Roasted Vegetable & Quinoa Salad

one loving cup quinoa
2 cups craven or vegetable stock
¼ cup finely diced onion
table salt & pepper
1 bay leafage
Oven Roasted Vegetables
and/or Roasted Garlic Asparagus
½ cup chopped parsley {optional}
juice of ane lemon {optional}

Add quinoa, stock, onion, salt & pepper, and bay leaf to a small pot. Bring to a eddy and reduce to simmer until thoroughly cooked. Remove from rut, fluff with a fork and set bated.
Roast whatever vegetables you want according to the instructions in {this} recipe.
Add cooked quinoa, roasted veggies, parsley and lemon juice to a large bowl. Toss together and serve.
Savour!

{serving size = ane cup - recipe makes 6 servings}

243 calories, 5.1g fiber, 8g protein

*Actual nutrition info may vary based on exact ingredients used. Total nutrition info listed on MyFitnessPal as FG8 Roasted Vegetable & Quinoa Salad.

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