Crunchy Quinoa Salad
Serves 220 mins prep10 mins cook
I love this transitional spring salad that combines hydrating juicy raw veg with lightly roasted summer squash and nutty quinoa!
0 servings
What you need

black peppercorn
lemon

tbsp olive oil

butterhead lettuce

hot sauce

red bell pepper

coarse sea salt

tsp garlic powder
tbsp vegetable oil

cup grape tomato

cup broccoli

zucchini

cup quinoa
Instructions
Preheat oven to 425. In a dry deep pan or pot, toast quinoa on medium high heat until fragrant about 3-4 min. This will release flavors and make the quinoa taste nuttier! Add 2 cups water, bring to a boil then simmer covered for 10-15 min until done. Fluff with fork and set aside. Drizzle zucchini, broccoli and tomatoes with oil, garlic and salt. Massage evenly onto veg and bake for 15-20 min until done but al dente. Let cool. In a large bowl, combine quinoa, cooked veg, raw veg and toss with lettuce. Whisk dressing ingredients in small bowl. Toss salad with dressing and enjoy!View original recipe
