🥗 Warm Quinoa & Roasted Veggie Salad – Hearty Thanksgiving Side

Ingredients

• • 1 ⅞ cup of quinoa, rinsed and drained
• • 2 ⅞ cups of water or vegetable broth
• • 2 ⅞ tablespoons of olive oil
• • 1 ⅞ large sweet potato, peeled and cubed
• • 1 ⅞ large carrot, peeled and sliced
• • 1 ⅞ large red bell pepper, seeded and sliced
• • 1 ⅞ small red onion, thinly sliced
• • 2 ⅞ cloves of garlic, minced
• • 2 ⅞ tablespoons of freshly squeezed lemon juice
• • 1 ⅞ teaspoon of Dijon mustard
• • 1 ⅞ teaspoon of chopped fresh rosemary
• • Salt and pepper to taste
• • Optional: crumbled feta cheese for serving

Instructions

1. 1

   Rinse the quinoa in a fine mesh strainer and cook according to package instructions.

2. 2

   Toss the sweet potato, carrot, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly caramelized.

3. 3

   Whisk together the lemon juice, Dijon mustard, and chopped rosemary. Season with salt and pepper to taste.

4. 4

   Fluff the cooked quinoa with a fork and add it to a large serving bowl. Add the roasted vegetables on top of the quinoa and drizzle with the lemon-herb vinaigrette.