X Close X

Baby Quinoa Salad with Roasted Vegetables

Preparation

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 Baby 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.

STEP 1

Preheat oven to 425 degrees

STEP 2

Prepare Baby Quinoa according to package directions

STEP 3

Dice the onion, sweet potato and pepper into small pieces

STEP 4

Put on a sheet pan, coat with olive oil, salt and pepper

STEP 5

Roast veggies till golden brown and soft (about 25 minutes)

STEP 6

Mix honey, ¼ cup of olive oil and balsamic vinegar in a container, until completely mixed

STEP 7

Once the Baby Quinoa has cooked and rested, mix with the roasted veggies and dressing

STEP 8

Enjoy this dish at room temp

*Estimate Only

Ingredients

  • 1 cup Pereg’s Baby Quinoa purchase
  • 1 sweet potato
  • 1 small red onion
  • 1 red pepper
  • ¼ cup olive oil, plus more for veggies
  • ¼ cup balsamic vinegar
  • 2 TBSP honey
  • Salt and pepper

Like the recepie? Add all associated ingredients to your bag