Name: Easy Roasted Vegetable and Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups mixed vegetables, cut into 1-inch pieces (I used tomatoes, zucchini, peppers, carrots, and beets); Olive oil spray (I use my Misto); Pinch of salt; 1/8 teaspoon ground black pepper; 1/4 teaspoon dried oregano; 1/2 cup dry quinoa; 4 cups mixed baby greens (organic preferred); 2 tablespoons good quality olive oil; 1 tablespoon balsamic reduction; 1 tablespoon white wine vinegar; Pinch of salt and pepper

Easy Roasted Vegetable and Quinoa Salad

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2-4 servings 1x

Ingredients

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For the salad:

3 cups mixed vegetables, cut into 1-inch pieces (I used tomatoes, zucchini, peppers, carrots, and beets)
Olive oil spray (I use my Misto)
Pinch of salt
1/8 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/2 cup dry quinoa
4 cups mixed baby greens (organic preferred)

For the dressing:

2 tablespoons good quality olive oil
1 tablespoon balsamic reduction
1 tablespoon white wine vinegar
Pinch of salt and pepper

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Instructions

Preheat oven to 375°F. Distribute vegetables on a parchment paper-lined baking sheet. Spray with olive oil and sprinkle salt, pepper and oregano on top.
Roast vegetables for 30 minutes, tossing halfway through, until edges are brown and vegetables are cooked through (soft to fork).
While the vegetables are roasting, cook quinoa according to package instructions. Set aside.
To make the dressing: Combine dressing ingredients in a small jar and shake to combine. Set aside.
To assemble the salad, add baby greens to a large bowl. Add the roasted vegetables and quinoa. Drizzle about half of the dressing on top. Toss to combine, taste, and add additional dressing, if desired. (Note: You can make all components of this salad ahead of time, but add dressing to salad prior to serving.) Enjoy!

Find it online: https://chelseyamernutrition.com/easy-roasted-vegetable-and-quinoa-salad/