I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Vegan Dinner, Vegan Breakfast, Vegan Meal prep, Vegan Recipes Easy, Vegan Meals, Vegan Ideas, Vegan, Vegan Recipes
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 ½ cups vegetable broth 2 teaspoons kosher salt 2 cups white quinoa ¼ cup minced flat leaf parsley 2 jalapeno peppers, halved lengthwise And many more.
Instructions:
First step, Preheat the oven to 400 degrees.
Next step is, Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
Step 3, While the Quinoa is cooking, add the jalapeno, sweet potatoes, bell pepper and zucchini on a sheet pan and toss with the olive oil and sprinkle with kosher salt. Roast for 10-12 minutes until everything is golden and tender.
Original Article: https://heatherchristo.com/2017/03/26/vegan-roasted-vegetable-quinoa-salad/
