Recipe Quinoa Roasted Vegetable Salad
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Toss to coat evenly keeping the vegetables separate on the pan.
Recipe quinoa roasted vegetable salad. In a large serving bowl whisk together the lemon juice and garlic. Transfer to a bowl to cool. Bring to boil then reduce heat cover and cook for 15 minutes.
Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Repeat the same step with the carrot and onion and bake in the oven for 30 minutes. The remaining vinaigrette can be served on the side.
Transfer quinoa to a large bowl and let cool slightly. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Meanwhile in a large saucepan bring broth to a boil.
The vegetables sweeten in the oven the heat concentrating the flavor and lightly caramelizing the edges enabling you to put your feet up whilst the oven does the hard work. Add roasted vegetables to quinoa and toss to combine or serve roasted veggies right on top of quinoa. Stir in the remaining oil lemon juice and zest and season with sugar to taste.
Place in a baking tray and bake for 40 45 minutes. Remove from heat and let stand covered for 5 minutes. Pour half of the vinaigrette in the bowl with quinoa and roasted vegetables.
Cover and roast for 10 to 15 minutes more or until vegetables are just tender. Add a bed of greens such as arugula to a serving bowl and serve salad over greens. Sprinkle with salt and pepper.
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