Sign Up
Back
RECIPES
PRODUCTS
Meals that Matter
TIPS & TRICKS
SUSTAINABILITY
SUBSCRIBE
RECIPES
ALL RECIPES
MAIN INGREDIENT
MEALS & COURSES
OCCASIONS
NUTRITIOUS COOKING
SLOW COOKER
30 MINUTES OR LESS
KNOW
ALL ARTICLES
HOW TO
GROCERY GUIDE
EXPLORE VEGETARIAN
SUSTAINABILITY
ABOUT US
PRODUCTS
Knorr® Selects™
Knorr® Bouillon
Knorr® Homestyle Stock and Broth
Knorr® Sidekicks®
Knorr® Gravies
Knorr® Classic Sauces
Knorr® Recipe Soup Mix
Knorr® Dry Soups
Knorr® Instant Thickeners
Knorr® Pasta Sauces and Seasonings
Knorr® One Skillet Meals
Explore All Products
Looking for something?
X
Search
Search
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
mins
Difficulty
Makes
Marinate time
mins
Prep
mins
serves
people
Go to section
Go to section
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