December 16, 2019 · Written by Foodtolive Team
Wholesome Tri-Color Quinoa Salad with Roasted Vegetables
Indulge in a delicious and healthy meal with our Wholesome Tri-Color Quinoa Salad. It’s a flavorful mix of quinoa and roasted veggies, bringing you a satisfying and nutritious dish in no time!
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 4-6
- 1 cup tri-color quinoa
- 3 cups of water
- 8 oz brussels sprouts, cut in half
- 1/2 butternut squash, peeled and cubed
- 1 small red onion, peeled and chopped
- 1/3 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
- 2 tbsp olive oil, divided
- Salt & freshly ground black pepper, to taste
- 2 tsp fresh lemon juice
- Preheat your oven to 425 degrees F.
- In a saucepan, combine quinoa and water. Put it on high heat and bring it to a boil, then reduce the heat and let it simmer for around 30 min until the liquid is all absorbed.
- While the quinoa is cooking, lay out your peeled and chopped veggies on a baking sheet. Drizzle them with some olive oil, and sprinkle on salt and pepper. Roast these veggies until they’re tender and have a lovely golden brown color. This usually takes about 20-30 min, depending on your oven. Give them a gentle toss from time to time while roasting.
- Once your quinoa is cooked, drain off any extra liquid and fluff it up with a fork. Add in your roasted veggies, red onion, walnuts, and dried cranberries. Drizzle some more olive oil and lemon juice over everything, and give it all a good toss to mix it up. Your tasty quinoa salad is ready to enjoy!
This recipe adapted from Cait’s Plate