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Roasted Vegetable Quinoa Salad

Flavourfully Wholesome
  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 2 Tbsp. (30 mL) Becel® Oil
  • 2 tsp. (10 mL) curry powder
  • 4 cups (1 L) chopped assorted vegetables, (such as beets, sweet potatoes, onions, bell peppers and mushrooms)
  • 1 can (540 mL) chick peas, rinsed and drained
  • 2 cups (500 mL) quinoa
  • 1 pot Knorr® Homestyle Stock Vegetable
  • 2 Tbsp. (30 mL) orange juice

NUTRITIONAL INFORMATION

 

Amount per serving

Calories230
Total Fat7g
Saturated Fat1g
Trans Fat0g
Cholesterol0mg
Sodium360mg
Total Carbs36g
Dietary Fiber5g
Sugars4g
Protein7g
Vitamin D0mcg
Calcium38mg
Iron2mg
Potassium428mg

  • 1 Preheat oven to 425°F (220°C).
  • 2 Combine Becel® 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.
  • 3 Bake 20 minutes or until vegetables are tender and golden brown.
  • 4 Meanwhile, prepare quinoa according to package directions, adding Knorr® Homestyle Stock Vegetable to cooking water.
  • 5 Toss vegetables with cooked quinoa; stir in orange juice and serve warm or at room temperature.