Baby quinoa salad with roasted vegetables
Delight in a flavorful baby quinoa salad featuring a medley of vibrant, roasted vegetables. Perfect harmony of textures and tastes.
Ingredients:
- 1 cup Baby quinoa
- 1 sweet potato
- 1 red onion
Instructions:
- Cook Baby Quinoa following the instructions on the package
- Cut the onion, sweet potato, and pepper into small cubes
- Arrange on a baking sheet, drizzle with olive oil, and season with salt and pepper Bake the vegetables until they are golden brown and tender (approximately 25 minutes)
- Combine honey, ¼ cup of olive oil, and balsamic vinegar in a bowl, stirring until well combined After the Baby Quinoa is cooked and has sat for a bit, toss it with the roasted vegetables and dressing; for detailed recipe and photo, visit koshermoms.com
Summary:
- Calories: 370 kcal
- Fat: 4 g
- Protein: 11 g
- Carbs: 74 g
- Potassium: 940 mg
- Magnesium: 157 mg