Roasted Vegetable Quinoa Salad
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: October 27th, 2020
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