Koshermoms recipe: baby quinoa salad with roasted vegetables
Roast
Uzbek cuisine
Roasting
Ingredients <br />• 1 cup Pereg’s Baby Quinoa <br />• 1 sweet potato <br />• 1 small red onion <br />• 1 red pepper <br />• ¼ cup olive oil, plus more for veggies <br />• ¼ cup balsamic vinegar <br />• 2 TBSP honey <br />• Salt and pepper <br /> <br />Directions: <br />Preheat oven to 425 degrees; <br />Prepare Baby Quinoa according to package directions <br />Dice the onion, sweet potato and pepper into small pieces <br />Put on a sheet pan, coat with olive oil, salt and pepper <br />Roast veggies till golden brown and soft (about 25 minutes) <br />Mix honey, ¼ cup of olive oil and balsamic vinegar in a container, until completely mixed <br />Once the Baby Quinoa has cooked and rested, mix with the roasted veggies and dressing <br />Enjoy this dish at room temperature. <br /> <br />Recipe: Courtesy of Pereg Natural Foods <br />
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