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Quinoa & Roasted Veggies - Easy Vegan Potluck Recipe

Here’s a simple and delicious recipe for Quinoa and Roasted Veggie Salad Ingredients: For the Salad: 3/4 cup quinoa 1 1/4 cup vegetable stock Vegetables: 3 cups pumpkin, diced 1 large zucchini, diced 1 medium sweet potato, diced 4 small carrots, diced 1 red onion, cut into chunks 1 red bell pepper, diced 1/2 yellow bell pepper, diced 8 cloves garlic, whole (skin-on or peeled) Seasoning: Olive oil Salt and pepper to taste Optional: Oregano, basil, parsley Instructions: 1. Rinse the quinoa under cold water. 2. Add quinoa and vegetable stock to a saucepan. 3. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. 4. Remove from heat, fluff with a fork, and let it cool. Roast the Vegetables 1. Preheat the oven to 400°F (200°C). Arrange the pumpkin, zucchini, sweet potato, carrots, onion, bell peppers, and garlic on a large baking sheet. 2. Drizzle generously with olive oil and season with salt, pepper, and optional oregano or basil. Roast for 30-35minutes, stirring halfway, until the veggies are tender and slightly caramelized. Assemble the Salad 1. In a large bowl, combine the cooked quinoa and roasted vegetables Toss gently to combine. Optional Garnishes: Fresh parsley or basil for added flavor. Add a squeeze of lemon or a drizzle of balsamic glaze for extra tang. #vegan #potluckrecipes #plantbased #quinoasalad #roastedvegetables #veganrecipes #cookingchannel #cookwithraqx