This salad is just as good hot as it is cold, which makes it PERFECT for leftovers! Its great as a full meal or a side dish and perfect for pot luck dinners! Its simple and easy to make with lots of vitamins and protein!
Roasted Veg Salad with Quinoa
- 1 cup quinoa, uncooked
- 1 bunch asparagus, chopped into thirds
- 1 red or orange bell pepper, chopped
- 1 can artichokes, drained and chopped
- 1/2 red onion, chopped
- 2 yellow squash, sliced into half moons
- 2 lemons, juiced
- 2 tbsp parsley or basil, chopped
- 1 cup spinach, chopped
- balsamic vinegar, optional
Lay the chopped asparagus, bell pepper, red onion, and yellow squash out on two baking sheets with silicon baking mats.
Drain a can of artichokes and roughly chop. Add to the baking sheets. Juice one lemon over the top of each baking sheet.
Roast at 350 degrees for 45 minutes.
While the veggies are roasting, cook the quinoa in your rice cooker or on your stove top. When done, set aside.
Once the veggies are roasted, add to a large bowl with the quinoa and mix together. Add in the chopped parsley or basil and spinach.
You can top with additional lemon juice or balsamic vinegar to taste.
Eat it hot or cold!