Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad

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Flavourfully Wholesome

Nutritional Information

Nutritional Information

  1 serving
 
Calories 300
Total Fat 8 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 480 mg
Total Carbs 50 g
Dietary Fiber 5 g
Sugars 4 g
Protein 10 g
Vitamin A 10 %
Vitamin C 50 %
Calcium 6 %
Iron 30 %
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  • Recipe serves:8
  • Prep Time15 min
  • Cook Time25 min

Ingredients

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

Directions

  • Preheat oven to 425°F (220°C).
  • Combine Becel® Oil and curry powder in large bowl; add vegetables and chick peas and toss to mix and coat. Spread evenly on baking sheet. Season if desired, with salt and pepper.
  • Bake 20 minutes or until vegetables are tender and golden brown.
  • Meanwhile, prepare quinoa according to package directions, adding Knorr® Homestyle Stock Reduced Sodium Chicken to cooking water.
  • Toss vegetables with cooked quinoa; stir in orange juice and serve warm or at room temperature.
  • Tasty Tips: Toss with some chopped fresh cilantro or mint. Try using other whole grains such as wheat berry or bulgur in place of quinoa.
  • Each serving of this salad is low in fat, high in fibre, and an excellent source of vitamin C. *See Nutrition Information for sodium content.
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