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

Ingredients

2 tbsp
2 tsp
1 can
2 cups
2 tbsp

Directions

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

    Preheat oven to 425°F (220°C).

  • 2

    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.

  • 3

    Bake 20 minutes or until vegetables are tender and golden brown.

  • 4

    Meanwhile, prepare quinoa according to package directions, adding Knorr® Homestyle Stock Reduced Sodium Chicken to cooking water.

  • 5

    Toss vegetables with cooked quinoa; stir in orange juice and serve warm or at room temperature.

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Last updated: March 11th, 2021

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