Roasted Vegetable Quinoa Salad

Curry roasted vegetables are mixed with quinoa and a hint of orange juice for a meal low in fat and high in fibre. Garnish with cilantro or mint.

25 MINS

Cooking Time
15 MINS

Prep Time
8 People

Serves

2 Tbsp. (30 mL) oil
2 tsp. (10 mL) curry powder
1 cup (250 mL) diced sweet potatoes
1 cup (250 mL) diced beets
1 cup (250 mL) chopped mushrooms
1/2 cup (125 mL) sliced onions
1/2 cup (125 mL) sliced yellow bell pepper
1 can (540 mL) chickpeas, rinsed and drained
2 cups (500 mL) quinoa
1 pot Knorr® Homestyle Stock Vegetable
2 Tbsp. (30 mL) orange juice

Preheat oven to 425°F (220°C).
Combine oil and curry powder in large bowl; add vegetables and chickpeas and toss to mix and coat. Spread evenly on baking sheet. Season if desired, with salt and pepper.
Bake 20 minutes or until vegetables are tender and golden brown.
Meanwhile, prepare quinoa according to package directions, adding Knorr® Homestyle Stock Vegetable to cooking water.
Toss vegetables with cooked quinoa; stir in orange juice and serve warm or at room temperature.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	230.0
Calcium (g)	38.0 mg
Carbohydrates (g)	36.0 g
Fat (g)	7.0 g
Fiber (g)	5.0 g
Iron (g)	2.0 mg
Potassium (g)	428.0 mg
Protein (g)	7.0 g
Saturated Fat (g)	1.0 g
Sodium (g)	360.0 mg
Sugar (g)	4.0 g
Trans Fat (g)	0.0 g

Tasty Tips: Toss with some chopped fresh cilantro or mint. Try using other whole grains such as wheat berry or bulgur in place of quinoa.
Each serving of this salad is low in fat, high in fibre, and an excellent source of vitamin C.