I had some friends over on Saturday night for a potluck!  Since one of the friends is a vegetarian we generally stick to vegetarian foods, so I decided to create something with quinoa and the various assortment of veggies I had on their last leg in my fridge.  That’s how I came up with this roasted vegetable quinoa salad!

Roasted Vegetable Quinoa Salad:

• ~4 cups of roasted vegetables (I used green beans, tomatoes, mushrooms, broccoli, red pepper, and carrots).  I also added parmesan cheese to the mix.  Just a couple of tbsps.
• 2 cups of quinoa cooked in vegetable stock (I generally use this same method to make my quinoa)
• A few fresh basil leaves

Allow the roasted vegetables and quinoa to cool, and then combine along with the basil leaves in a large serving dish.  Drizzle with a bit more olive oil and a dash of sea salt, decorate with some mint leaves and you’re good to go!

We also enjoyed the little bit of leftovers on our picnic lunch on Monday!