Roasted Veggie Quinoa Salad

Author: The Hungry Hooker

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Roasted Veggie Quinoa Salad

Ingredients

• 1 sweet potato, peeled & diced
• 1 red onion, diced
• 2 cups Shaved Brussels Sprouts
• Chickpeas, drained & rinsed
• 1 cup quinoa, measured uncooked
• 1/3 cup pistachios, chopped
• Goat Cheese, amount to your liking
• 1/4 cup olive oil
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp dried parsley
• 1/2 tsp rosemary
• Salt, to taste
• Pepper, to taste

Dressing

• 1/3 cup olive oil
• 3 tbsp balsamic vinegar
• 2 tsp Dijon Mustard
• 1 tbsp honey
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1/2 tsp dried parsley
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Add diced sweet potato, diced onion, and shaved brussels sprouts to a sheet pan. Drizzle with olive oil and season with salt, pepper, thyme, parsley, rosemary, and garlic powder. Toss to coat and combine.
3. Place in the oven to bake for 25 minutes. Toss halfway and bake for an additional 10-15 minutes or until the brussels are crispy and the sweet potatoes are cooked through.
4. Prepare the quinoa according to package instructions.
5. Prepare the dressing. Combine 1/3 cup olive oil, 3 tbsp balsamic vinegar, 2 tsp dijon mustard, 1 tbsp honey, juice of 1/2 a lemon, grated garlic, 1/2 tsp parsley, 1/2 tsp rosemary, 1/4 tsp thyme, salt, and pepper. Whisk well.
6. Assemble your quinoa salad. In a large bowl combine cooked quinoa, roasted veggies, chickpeas, pistachios, goat cheese, and season with salt and pepper. Drizzle the dressing and toss to combine.
7. Serve warm & enjoy!