Roasted Mushroom and Veggie Quinoa Salad

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

The weeknight dinner of your dreams is here! This Roasted Mushroom and Veggie Quinoa Salad hits the spot and it's so simple to make.

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

Cook quinoa according to package instructions.

Preheat the oven to 180°C fan-forced.

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.

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

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

Nutrition Facts

6 servings

Serving size