Roasted Vegetable Quinoa Salad
Ingredients
- 1 zucchini
- 1 broccoli (or cauliflower head)
- 1 sweet potato
- ½ red onion (can use whole)
- 1 can chickpeas (rinsed & drained)
- 2 tbsp. parsley
- ⅛ cup feta cheese (optional)
- 1 cup quinoa (uncooked)
- Warm naan or pita bread
For Veggie Dressing
- 2 tbsp olive oil
- 2 tbsp. red wine vinegar
- 1 tsp. dried oregano
- ½ tsp. dijon mustard
- pinch salt and pepper (about 1/2 a tsp each)
- 3 garlic cloves (minced)
Instructions
- Boil 1 cup quinoa + 2 cups water (with a few pinches of salt)
- Peel and chop sweet potato & place on baking sheet with chopped broccoli (mix with olive oil, salt, and pepper)
- Chop and place red onion and zucchini on a baking sheet (mix with olive oil, salt and pepper)
- (if you’re making a smaller serving you can place them on, all together)
- Roast veggies at 425 – 450 F
- Whish veggie dressing ingredients together in a bowl
- Add chickpeas, feta, roasted veggies, and dressing to a bowl and lightly fold/mix
- Add parsley and mix
- When quinoa finishes, serve with fresh pita/naan bread and enjoy!
Notes
In each serving/prep:
1/4 – 1/2 cup cooked quinoa
1 – 1 1/2 cup roasted Veggies
1/4 slice of naan or Pita Bread
Nutrition
Serving: 1 serving | Carb Focused: 1 | Cal: 355 kcal | Carb: 48 g | Protein: 16 g | Fat: 11 g
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