Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad

40-minute recipe Serves 8
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.
40-minute recipe Serves 8


2 tbsp
Becel® Oil
2 tsp
Curry powder
4 cups
Assorted fresh vegetables
1 can
Chick Peas
2 cups
1 pkg
Knorr® Homestyle Stock Reduced Sodium Chicken
2 tbsp
Orange Juice


Prep: 15-minute | Cook: 25-minute
  • 1

    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.

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Last updated: August 28th, 2020

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