Roasted Mushroom and Veggie Quinoa Salad

  • Serves: 6
  • Preparation: 10 minutes
  • Cooks In: 30 minutes
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Ingredients

450 g Swiss brown mushrooms, quartered
¾ cup raw quinoa
1 red capsicum, chopped
1 yellow capsicum, chopped
1 red onion, chopped
1 bunch asparagus, chopped
olive oil spray
salt + pepper
Garlicky lemon vinaigrette
¼ cup lemon juice
1 tbsp white wine vinegar
2 tbsp olive oil
1 clove garlic, minced
salt + pepper, to taste

Method

1

Cook quinoa according to package instructions.

2

Preheat the oven to 180°C fan-forced.

3

Place the vegetables on a large baking tray, spray with olive oil, toss in salt and pepper. Roast for 30 minutes or until the vegetables are tender.

4

Add the dressing ingredients to a screw top jar and shake well to combine.

5

Add the cooked quinoa to a large bowl along with the roasted vegetables. Pour over the dressing and toss to combine.

Ingredients

 450 g Swiss brown mushrooms, quartered
 ¾ cup raw quinoa
 1 red capsicum, chopped
 1 yellow capsicum, chopped
 1 red onion, chopped
 1 bunch asparagus, chopped
 olive oil spray
 salt + pepper
Garlicky lemon vinaigrette
 ¼ cup lemon juice
 1 tbsp white wine vinegar
 2 tbsp olive oil
 1 clove garlic, minced
 salt + pepper, to taste

Directions

1

Cook quinoa according to package instructions.

2

Preheat the oven to 180°C fan-forced.

3

Place the vegetables on a large baking tray, spray with olive oil, toss in salt and pepper. Roast for 30 minutes or until the vegetables are tender.

4

Add the dressing ingredients to a screw top jar and shake well to combine.

5

Add the cooked quinoa to a large bowl along with the roasted vegetables. Pour over the dressing and toss to combine.

Notes

Roasted Mushroom and Veggie Quinoa Salad

Tags:

 Healthy, Vegetarian

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