Veg-Out Recipe

Roasted Veggie & Quinoa Salad

Serves 4

Ingredients:

• Approximately 2 cups of red, yellow and orange bell or sweet peppers, sliced into strips
• 1 large Vidalia onion, sliced into rings
• Approximately 1.5 cups of asparagus, chopped into 3-inch pieces
• Approximately 2 cups of cherry or grape tomatoes, halved
• 1.5 cups quinoa
• 1 can garbanzo beans, rinsed and drained
• 1/4 cup scallions, chopped fine

For Dressing:

Shake 1.5 tablespoons olive oil, 1.5 teaspoons chopped fresh basil, and 2.5 teaspoons lemon white balsamic vinegar and a pinch of salt in mason jar.

Directions:

Toss veggies (except beans and scallions) in 1 tablespoon olive oil, sprinkle with garlic power and salt to taste and spread in even layer on a sheet pan. Roast in oven for 15-20 minutes at 400 degrees.

While the veggies cook, cook quinoa according to package directions.

When quinoa is done and while still hot, add dressing, scallions and garbanzo beans and toss to coat.

Serve with roasted veggies on top.