Roasted Vegetable Quinoa Salad

Time & Servings
8 servings
40 minutes ready time =
15 minutes preparation +
25 minutes cooking
  • 2 Tbsp. (30 mL) Becel® Oil
    Becel Margarine Olive Oil 454G
    $4.88 • Ea
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  • 2 tsp. (10 mL) curry powder
    Compliments Curry Powder 130G
    $3.04 • Ea
  • 4 cups (1 L) chopped assorted vegetables, (such as beets, sweet potatoes, onions, bell peppers and mushrooms)
    Mushroom White Whole 227g
    $4.26 • Ea
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  • 1 can (540 mL) chick peas, rinsed and drained
    Summer Fresh Hummus Chick Peas 227G
    $4.87 • Ea
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  • 2 cups quinoa
    Gogo Quinoa Spaghetti 227G
    $4.34 • Ea
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  • 1 pot Knorr® Homestyle Stock Reduced Sodium Chicken
  • 2 Tbsp. orange juice
    Compliments Juice Orange (10PK) 200ML
    $4.87 • Ea
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  • Preheat oven to 425°F (220°C).
  • Combine Becel® Oil and curry powder in large bowl; add vegetables and chick peas and toss to mix and coat. Spread evenly on baking sheet. Season if desired, with salt and pepper.
  • Bake 20 minutes or until vegetables are tender and golden brown.
  • Meanwhile, prepare quinoa according to package directions, adding Knorr® Homestyle Stock Reduced Sodium Chicken to cooking water.
  • Toss vegetables with cooked quinoa; stir in orange juice and serve warm or at room temperature.
  • Tasty Tips: Toss with some chopped fresh cilantro or mint. Try using other whole grains such as wheat berry or bulgur in place of quinoa.
  • Each serving of this salad is low in fat, high in fibre, and an excellent source of vitamin C. *See Nutrition Information for sodium content.