12/07/2023
Roasted Vegetable Quinoa Salad:
Ingredients:
1 cup quinoa
2 cups water
1/2 teaspoon salt
1 small sweet potato, peeled and diced
1 small zucchini, diced
1 small yellow squash, diced
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
1 small red onion, diced
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 tablespoons lemon juice
2 tablespoons tahini
2 tablespoons water
Instructions:
Preheat the oven to 425°F (220°C).
In a medium saucepan, bring the quinoa, water, and salt to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed.
Meanwhile, in a large bowl, combine the sweet potato, zucchini, yellow squash, bell peppers, and onion. Add the olive oil, paprika, cumin, and black pepper, and toss to coat. Spread the vegetables in a single layer on a baking sheet.
Roast the vegetables for 20 to 25 minutes, or until tender and lightly browned, stirring once.
In a small bowl, whisk together the parsley, mint, lemon juice, tahini, and water.
Fluff the quinoa with a fork, and transfer it to a serving bowl. Add the roasted vegetables and the parsley-mint dressing, and toss to combine.
Serve warm or at room temperature.