Hearty Roasted Vegetable and Quinoa Salad

Ingredients

• 1 cup quinoa(paid link)
• 2 cups water(paid link)
• 1 medium sweet potato(paid link)
• 2 medium carrots(paid link)
• ½ medium red onion(paid link)
• 2 cups broccoli florets(paid link)
• 3 tbsp olive oil(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 3 tbsp balsamic vinegar(paid link)
• 1 tsp dijon mustard(paid link)
• 1 tsp maple syrup(paid link)

Instructions

1. 1

   Preheat oven to 400F. Peel and dice sweet potato into 0.75 inch cubes. Peel and slice carrots into 0.4 inch thick rounds.

2. 2

   On a large baking sheet, toss the sweet potato and carrots with 1.5 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

3. 3

   Roast for 20 minutes. Dice red onion into 0.5 inch pieces and add to the baking sheet along with broccoli florets. Toss everything with the remaining 1.5 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

   20 min

4. 4

   Continue roasting for another 15-20 minutes, until vegetables are tender and lightly browned.

   15 min

5. 5

   While vegetables roast, cook quinoa. Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.

   15 min

6. 6

   Prepare the balsamic dressing. In a small bowl, whisk together balsamic vinegar, dijon mustard, and maple syrup. Slowly drizzle in 1 tbsp olive oil while whisking until emulsified.

7. 7

   In a large bowl, combine the cooked quinoa and roasted vegetables. Pour the balsamic dressing over the salad and toss gently to coat.

8. 8

   Serve warm or at room temperature. For best flavor, let it sit for 10 minutes before serving.

   10 min

Perfect With