Roasted Vegetable Quinoa Salad Recipe
オーブンローストの人参、カボチャ、カリフラワー、アスパラガス、ブロッコリー、レモンのビネグレット
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
- 2
Roast the Vegetables
Preheat the oven to 425°F (220°C). On a large baking sheet, combine the diced carrots, pumpkin, cauliflower florets, asparagus, and broccoli. Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat the vegetables evenly. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
- 3
Prepare the Lemon Vinaigrette
In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper.
- 4
Combine and Serve
In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve warm or at room temperature.
