Quinoa Salad with Roasted Vegetables by TOUGO
Quinoa Salad with Roasted Vegetables

Preparation time 15 minutes

Total time: 35 minutes

Serves 4

Ingredients

  1. 1 small red onion, diced
  2. 1 red bell pepper, diced
  3. 1 green bell pepper, diced
  4. 250 mL (1 cup) shiitake or cremini mushrooms, sliced
  5. 540 mL (1 can (19 oz.)) chickpeas, drained and rinsed
  6. 30 mL (2 tbsp.) olive oil
  7. 15 mL (1 tbsp.) balsamic vinegar
  8. 5 mL (1 tsp.) garlic powder
  9. 5 mL (1 tsp.) dried oregano
  10. 250 mL (1 cup) quinoa, dry
  11. 60 mL (¼ cup) pesto
  12. To taste salt and pepper

Directions

  1. Preheat oven to 200 °C (400 °F). Line a baking sheet with a silicone baking mat or parchment paper.
  2. Place onion, bell pepper, mushrooms and chickpeas in a large bowl. Add olive oil, vinegar, garlic powder and oregano. Season with salt and pepper and mix well. Spread out vegetables on baking sheet and bake for 20 minutes, stirring halfway through cooking.
  3. Meanwhile, cook quinoa according to package directions. Place in a large bowl. Add pesto and mix.
  4. Once vegetables are cooked, add to quinoa bowl and mix. Serve salad warm or cold.

Chef’s secret

Keeps in the refrigerator for 5 days. Do not freeze.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more