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Roasted Vegetable and Quinoa Salad

Tania @ The Cook
  • 80 minutes
  • Serves 4

INGREDIENTS

1

bunch Baby beetroot

1

bunch Baby carrots

10

Baby yellow squash (approx 1/4 lb)

5 tbsp

Herbs

1

Red onion, peeled and cut into eight pieces, medium

3

Sweet potatoes (approx 1 lb), small

1/4 cup

Lemon juice

1 cup

Quinoa

1

Red pepper, cut into 1" pieces

2

Salt & pepper

1

Olive oil

1/4 cup

Olive oil