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.
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WHAT YOU'LL NEED
- 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