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Prep Time
20
minutes
Cook Time
30
minutes
Total Time
50
minutes
Servings
4
Author
Sara
Ingredients
2
Cups
cooked
Quinoa
4
Cups
1 inch diced vegetables of choice
I used mushrooms, zucchini, eggplant, onions, and red peppers
1
Tbsp
coconut oil
1/2
tsp
salt
1/4
cup
feta cheese
I use raw goat milk feta *optional
Dressing:
1/4
cup
apple cider vinegar
3
Tbsp
dijon mustard
1/2
cup
parsley leaves
1/2
tsp
salt
1/4
tsp
ground black pepper
1/2
cup
olive oil
2
tbsp
nutritional yeast
*optional
Instructions
For the vegetables, preheat the oven to 400 degrees. Coat the diced vegetables in coconut oil and salt.
Roast in the oven for 20-30 minutes until all the vegetables a tender.
While the vegetables are roasting blend all of the dressing ingredients in a blender until smooth and combined.
Toss together the quinoa and roasted vegetables.
Mix in some of the dressing or top it which as much dressing as you would like.
Sprinkle with feta cheese (omit or use vegan cheese as desired).
Serve warm or cold.
Recipe Notes
* Choose organic ingredients when possible.