Quinoa Salad with Roasted Vegetables and Chipotle Dressing

Ingredients

• 1 cup Quinoa
• 1 cup Broccoli florets
• 2 medium Bell peppers (mixed)
• 1/2 medium Red onion
• 3 tbsp Olive oil
• 1 tbsp Chipotle peppers in adobo sauce
• 2 tbsp Lime juice
• 1 tbsp Maple syrup
• 1/4 cup Cilantro

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a medium saucepan, combine the 1 cup of quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed and the quinoa appears fluffy. Remove from heat and set aside.
3. 3Cut the 1 cup of broccoli florets, the 2 medium bell peppers, and the 1/2 medium red onion into approximately 1-inch pieces. Place all the cut vegetables in a large bowl. Add 2 tablespoons of olive oil and toss until the vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on a large baking sheet. Roast in the preheated oven at 400°F (200°C) for 25 to 30 minutes, or until the vegetables are tender and show slight caramelization on their edges.
5. 5While the vegetables roast, prepare the dressing. In a food processor or blender, combine the 1 tablespoon of chipotle peppers in adobo sauce, 2 tablespoons of lime juice, 1 tablespoon of maple syrup, and the remaining 1 tablespoon of olive oil. Blend until the mixture is smooth.
6. 6In a large bowl, combine the cooked 1 cup of quinoa and the roasted vegetables. Pour the prepared chipotle dressing over them and toss gently until everything is evenly coated.
7. 7Finely chop the 1/4 cup of cilantro. Sprinkle the chopped cilantro over the salad and serve immediately.

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