New delicious recipe for 20-23

 

New delicious recipe for 20-23

Here's a recipe for a delicious and hearty roasted vegetable quinoa salad that serves 20-23 people:

Ingredients:

2 cups quinoa, rinsed and drained

4 cups vegetable broth

1 large sweet potato, peeled and diced

1 large red bell pepper, seeded and diced

1 large yellow bell pepper, seeded and diced

1 large zucchini, diced

1 large yellow squash, diced

1 red onion, diced

1/4 cup olive oil

2 tsp garlic powder

2 tsp dried basil

2 tsp dried oregano

Salt and pepper, to taste

1/2 cup chopped fresh parsley

Instructions:

Preheat oven to 400°F (200°C).

In a large pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until quinoa is fully cooked and liquid has been absorbed. Fluff with a fork and set aside.

In a large bowl, toss sweet potato, bell peppers, zucchini, yellow squash, and red onion with olive oil, garlic powder, basil, oregano, salt, and pepper.

Spread vegetables out in a single layer on a large baking sheet. Roast in preheated oven for 20-25 minutes, or until vegetables are tender and lightly browned.

In a large bowl, combine cooked quinoa and roasted vegetables. Toss to combine.

Stir in chopped parsley.

Serve warm or at room temperature.

This dish is great as a main course or a side dish, and is vegan and gluten-free. It's also easy to customize by adding other vegetables or your favorite protein. Enjoy!