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Quinoa Roasted Vegetable Chopped Salad (Thai Chili Vinaigrette)

American Heritage Cooking
  • 60 minutes
  • Serves 2

INGREDIENTS

3

lbs Baby potatoes

1 handful

Basil, fresh

5

stalks Dinosaur kale

2

Garlic cloves

1

Grapes, red

2

Red onions

2

large handfuls Spinach

2

heaping tsp Thai chili paste

1/2 cup

Quinoa, cooked

1

Black pepper, Freshly ground

1 tbsp

Brown sugar, light packed

2

large pinches Kosher salt

1/4 cup

Rice wine vinegar

2 tbsp

Walnut oil

1

Walnuts

1

Goats cheese