Roasted Vegetable and Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 1 bunch Baby beetroot
  • 1 bunch Baby carrots
  • 10 Baby yellow squash (approx 1/4 lb
  • 5 tbsp Herbs
  • 1 Red onion, peeled and cut into eight pieces, medium
  • 3 Sweet potatoes (approx 1 lb, small

• Condiments

  • 1/4 cup Lemon juice

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Red pepper, cut into 1" pieces
  • 2 Salt & pepper

• Oils & Vinegars

  • 1 Olive oil
  • 1/4 cup Olive oil

Found on eazypeazymealz.com

Description

Ingredients

• A bunch of baby beetroot, scrubbed and leaves removed
• A bunch of baby carrots, scrubbed and leaves removed
• 3 small sweet potatoes (approx 1 lb), peeled and cut into 1 pieces.
• 1 medium red onion, peeled and cut into eight pieces
• 10 baby yellow squash (approx 1/4 lb), halved
• 1 red pepper, cut into 1 pieces
• Olive oil for roasting
• Salt & pepper
• 1 cup quinoa
• 5 - 6 Tablespoons chopped herbs (I used parsley, basil and chives)
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt & pepper

Directions

• Preheat the oven to 390F (355F fan forced).
• Place the baby beetroot into the centre of a large sheet of foil. Drizzle with olive oil, season with salt & pepper, and scrunch the foil to enclose the beetroot. Place in the oven.
• Toss the sweet potato with olive oil, salt & pepper. Spread on a baking tray, and place in the oven. [See note 1]
• Toss the red onion with olive oil, salt & pepper. Place on a tray in the oven.
• Toss the carrots with olive oil, salt & pepper. Place on a tray in the oven.
• Toss the baby squash with olive oil, salt & pepper. Place on a tray in the oven.
• Toss the red pepper with olive oil, salt & pepper. Place on a tray in the oven.
• Cook the beetroot for approximately 45 minutes, or until a skewer easily pierces the beetroot. Remove from the oven, and open the foil packet to allow the beetroot to cool slightly. When cool enough to handle, slip the skins off the beetroot and cut them into quarters. Set aside.
• Meanwhile, cook the remaining vegetables until softened and lightly browned. My approximate cooking times are: sweet potato - 45 minutes, baby carrots - 30 minutes, red onion - 30 minutes, baby squash - 25 minutes, red pepper - 20 minutes.
• Remove the vegetables from the oven once cooked. Some vegetable pieces may cook faster than others, so remove these individually during the cooking time if necessary to prevent overcooking.
• While the vegetables are roasting, cook the quinoa according to packet directions.
• Place the lemon juice and olive oil in a small bowl. Season with salt and pepper, then whisk together. Set aside.
• Put the cooked quinoa and the chopped herbs into a large bowl.
• Season with salt & pepper, then toss the herbs lightly through the quinoa.
• Add the warm vegetables to the quinoa.
• Pour the lemon dressing over the vegetables.
• Toss the vegetables through the quinoa to combine.
• Serve warm or at room temperature.