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) 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
Let's Get Cooking
- 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.