Quinoa Salad with Roasted Vegetables


1 C quinoa


2 C water


root vegetables


olive oil


Pkg. salad greens


1/4 C olive oil


1/4 C cider vinegar


salt, pepper


Combine quinoa with water on stove and boil; cover and reduce heat to low; simmer for 10 min. Remove from heat, leave lid on and cool for 30 minutes; fluff up quinoa with fork. (OR USE INSTANT QUINOA)


Peel and chop vegetables, dicing into small pieces. Spread on parchment lined baking sheet. Sprinkle with olive oil. Bake at 375 degrees for about 30 minutes until tender; cool. 


Wisk together olive oil, vinegar, salt, pepper (I added some lemon zest).


Place greens in bowl, add quinoa and dressing. Top with vegetables.     3-4 servings


CREDITS:  "Let\'s Eat" by Little Lamm & Co