By Robyn Burton
Prepare the cooked quinoa by fluffing it with a fork. Set aside.
In a large mixing bowl, combine the roasted winter vegetables, cooked quinoa, dried cranberries, and chopped pecans.
Drizzle the light lemon-olive oil dressing over the mixture. Add the chopped parsley, salt, and black pepper.
Toss the salad thoroughly to ensure all ingredients are well mixed and coated with the dressing.
Taste the salad and adjust seasoning if necessary, adding more salt or pepper to your liking.
Transfer the salad to a serving dish and garnish with additional parsley if desired. Serve at room temperature or slightly chilled.
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By Robyn Burton
This Salad Vegetarian Gluten-Free Healthy recipe is ready in 25 minutes and features Quinoa, Roasted winter vegetables, Dried cranberries and other delicious ingredients. Contains 350 calories total.
Prepare the cooked quinoa by fluffing it with a fork. Set aside.
In a large mixing bowl, combine the roasted winter vegetables, cooked quinoa, dried cranberries, and chopped pecans.
Drizzle the light lemon-olive oil dressing over the mixture. Add the chopped parsley, salt, and black pepper.
Toss the salad thoroughly to ensure all ingredients are well mixed and coated with the dressing.
Taste the salad and adjust seasoning if necessary, adding more salt or pepper to your liking.
Transfer the salad to a serving dish and garnish with additional parsley if desired. Serve at room temperature or slightly chilled.
Calories per Serving: 350
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