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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.
  • Cook

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  • Difficulty

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  • Marinate time

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  • Prep

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  • serves

    people

  • 2 Tbsp. (30 mL) 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