Roasted Spring Veggie/Quinoa Salad

Roasted Spring Veggie/Quinoa Salad
by Stacey Amagrande

1 lb.               Peas, shelled
1 bunch        young asparagus, woody ends trimmed, cut into 1” pieces
2 medium    carrots, peeled, sliced ¼”
2 – 3 medium tomatoes, diced ¼”
2 cups           quinoa, cooked
2 T. each:     Parsley, cilantro green onion, finely chopped
Zest and juice of 1 lemon
olive oil

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