Roasted Veggie and Quinoa Salad

This hearty salad gets better as it sits. It is a perfect make-ahead lunch.

Roasted Veggie and Quinoa Salad

Roasted Veggie and Quinoa Salad

Roasted sweet potato, zucchini, peppers and red onion tossed with quinoa, chickpeas and a lemon herb dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 1 sweet potato diced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1/2 red onion chopped
  • 1 can chickpeas 15 oz, drained
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 3 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup fresh parsley chopped

Method
 

  1. Heat the oven to 425°F (220°C). Toss the vegetables and chickpeas with oil and salt and roast 25 to 30 minutes.
  2. Cook the quinoa according to the package directions.
  3. Whisk the lemon juice, olive oil and parsley.
  4. Toss everything together and serve warm or cold.

Notes

Keeps 5 days in the fridge.

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