Roasted Vegetable Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  2 cup or 340g

• Parsley

  Raw

  4 tbsp or 15g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Spinach

  Raw

  3 cup or 90g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Preheat the oven to 400°F.
2. Cook the quinoa according to package instructions, then set aside until ready to prepare salads.
3. While the quinoa cooks, place the halved jalapeno, diced sweet potatoes, bell pepper, and zucchini on a sheet pan. Toss with olive oil and salt to taste. Roast for 10-12 minutes until golden and tender.
4. Fluff the quinoa with a fork and stir in the minced parsley.
5. Create a bed of spinach, top with the quinoa mixture, and add the roasted vegetables. Sprinkle with minced shallots and add sliced avocado. Serve immediately.

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• Roasted Vegetable & Quinoa Harvest Bowls
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• Roasted Vegetable Pasta
• Roasted Vegetable Couscous