Roasted Spring Veggie/Quinoa Salad

by Stacey Amagrande

 

Category, ,
Yields1 Serving
 1 lb Peas, shelled
 1 bunch young asparagus, woody ends trimmed, cut into 1” pieces
 2 medium carrots, peeled, sliced ¼”
 2 medium tomatoes, diced ¼”
 2 cups quinoa, cooked
 2 tbsp Parsley finely chopped
 2 tbsp cilantro finely chopped
 2 tbsp green onion finely chopped
 Zest and juice of 1 lemon
 olive oil
1

Heat oven to 400; In a large bowl toss peas, asparagus, carrots, and tomatoes with 2 T olive oil, season with salt & pepper, put onto baking sheet.

2

Pop into oven for 30 minutes; turn veggies half way through cooking; Cook until tender

3

Add veggies to prepared quinoa, stir in herbs, lemon zest and lemon juice. Taste, add more salt & pepper if needed.

To add more texture and protein; stir in a ¼ cup of chopped nuts, any nut will do but a great compliment to this salad would be cashew, walnut or pine nut

Ingredients

 1 lb Peas, shelled
 1 bunch young asparagus, woody ends trimmed, cut into 1” pieces
 2 medium carrots, peeled, sliced ¼”
 2 medium tomatoes, diced ¼”
 2 cups quinoa, cooked
 2 tbsp Parsley finely chopped
 2 tbsp cilantro finely chopped
 2 tbsp green onion finely chopped
 Zest and juice of 1 lemon
 olive oil

Directions

1

Heat oven to 400; In a large bowl toss peas, asparagus, carrots, and tomatoes with 2 T olive oil, season with salt & pepper, put onto baking sheet.

2

Pop into oven for 30 minutes; turn veggies half way through cooking; Cook until tender

3

Add veggies to prepared quinoa, stir in herbs, lemon zest and lemon juice. Taste, add more salt & pepper if needed.

To add more texture and protein; stir in a ¼ cup of chopped nuts, any nut will do but a great compliment to this salad would be cashew, walnut or pine nut

Notes

Roasted Spring Veggie/Quinoa Salad
IngredientsDirections