Gluten Free Quinoa Salad with Roasted Vegetables

Ingredients - Serves 4

• Honey - 1 tablespoon
• Dijon mustard - 1 tablespoon
• Extra virgin olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Fresh parsley - 1/4 cup, chopped
• Red onion - 1/4 cup, thinly sliced
• Cherry tomatoes - 1 cup, halved
• Baby spinach - 2 cups
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Assorted vegetables (e.g. bell peppers, zucchini, eggplant) - 2 cups, diced
• Quinoa - 1 cup

Let's Get Started

1. Preheat the oven to 400°F.
2. Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.
3. In a baking sheet, toss the diced vegetables with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, baby spinach, cherry tomatoes, red onion, and fresh parsley.
5. In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, and honey to make the vinaigrette.
6. Pour the vinaigrette over the quinoa salad and toss to coat evenly.
7. Serve the gluten-free quinoa salad with roasted vegetables chilled or at room temperature.

Dietary Info

• Dish Type: Salad
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Calories: 250
• Fat: 8g
• Carbs: 40g
• Protein: 10g
• Sodium: 300mg
• Sugar: 5g