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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

  1. For the vegetables, preheat the oven to 400 degrees. Coat the diced vegetables in coconut oil and salt.
  2. Roast in the oven for 20-30 minutes until all the vegetables a tender.
  3. While the vegetables are roasting blend all of the dressing ingredients in a blender until smooth and combined.
  4. Toss together the quinoa and roasted vegetables.
  5. Mix in some of the dressing or top it which as much dressing as you would like.
  6. Sprinkle with feta cheese (omit or use vegan cheese as desired).
  7. Serve warm or cold.

Recipe Notes

* Choose organic ingredients when possible.