Quinoa and Roasted Vegetable Salad

Ingredients

• 1 cup Quinoa
• 2 cups Water or Vegetable Broth
• 1 large Sweet Potato
• 1 medium Red Bell Pepper
• 1 small Red Onion
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 2 tablespoons Tahini(optional)
• 0.25 cup Fresh Parsley
• to taste Salt and Pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Dice the sweet potato, bell pepper, and red onion into bite-sized pieces.

3. 3

   Toss the vegetables with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.

4. 4

   Roast vegetables for 25-30 minutes until tender and slightly browned.

5. 5

   While vegetables roast, rinse quinoa and combine with water/broth in a pot. Bring to a boil, then cover and simmer for 15 minutes until liquid is absorbed.

6. 6

   In a small bowl, whisk together the remaining olive oil, lemon juice, tahini, and a pinch of salt to create the dressing.

7. 7

   In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley.

8. 8

   Drizzle the dressing over the salad, toss well, and serve warm or cold.