Jun 21, 2011
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!