Dairy-Free Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette

Ingredients

• 1 cup Quinoa
• 1 cup Broccoli florets
• 1 medium Sweet potato
• 0.5 medium Red onion
• 3 tbsp Olive oil
• 3 tbsp Lemon juice
• 1 tsp Dijon mustard
• 1 tsp Maple syrup
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Preheat your oven to 400°F (200°C). In a medium saucepan, combine the 1 cup of quinoa with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes.
2. 2After 15 minutes, remove the saucepan from the heat, keeping it covered, and let it rest for 5 minutes, or until all the water is absorbed and the quinoa is fluffy.
3. 3While the quinoa rests, cut the 1 cup of broccoli florets into bite-sized pieces. Peel and cut the 1 medium sweet potato into 1/2-inch cubes, and peel and cut the 0.5 medium red onion into 1-inch wedges.
4. 4In a large bowl, combine the cut 1 cup of broccoli florets, 1 medium sweet potato, and 0.5 medium red onion. Add 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then toss everything together until the vegetables are evenly coated.
5. 5Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven at 400°F (200°C) for 25 to 30 minutes, or until the vegetables are tender when pierced with a fork and have slightly browned edges.
6. 6While the vegetables roast, prepare the vinaigrette. In a small bowl, whisk together 3 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup, and the remaining 1 tablespoon of olive oil until well combined.
7. 7Once the vegetables are roasted and the 1 cup of quinoa is cooked, transfer the cooked 1 cup of quinoa to a large bowl. Add the roasted 1 cup of broccoli florets, 1 medium sweet potato, and 0.5 medium red onion to the bowl, then stir in the 2 tablespoons of fresh parsley. Pour the prepared vinaigrette over the quinoa and roasted vegetables, and toss gently to combine all the ingredients. Serve the salad warm or cold.

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