This easy summer salad packs in the fiber, vitamins and all the great flavours! Add some chicken to level up on protien and a dollopnof houmous if you want something creamier. This salad is so versatile, you can literally add whatever veg for roasting or fresh to bring it all together.
Ingredients
- 1cupcooked quinoa
- 1cupmini peppershalved
- 0.5red onionsliced
- 1cupchickpeasrinsed & drained
- 1cupbroccoli florets
- olive oilfor drizzling
- saltto taste
- pepperto taste
- paprika
- feta cheese
- fresh dill or any greens
- 3tbspolive oilfor dressing
- 2tbspapple cider vinegar
- 1lemonjuiced
- 1clovegarlic cloveminced
- 1tsphoney
Method
- 1Preheat oven to 425°F.
- 2Spread veggies and on a baking sheet. Drizzle with and season with , , and . Roast for 25 minutes.
- 3Whisk together all dressing ingredients.
- 4In a bowl, layer quinoa, roasted veggies, feta, and dill. Drizzle with dressing.
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