Roasted Vegetables Quinoa Bean Platter & Balsamic Dressing
Roasted vegetables are the star of this healthy protein rich meal, paired with quinoa, beans, lots of greens and a balsamic dressing.
Main Course, Salad
American, Plant Based, Vegan
red onions, quartered
1 and 1/2
4 to 6
beans of your choice
2 to 3
salt and pepper to taste
fresh basil and chives
of the baked garlic, minced
sea salt and black pepper to taste
Pre heat the oven to 400F / 200C
Arrange the vegetables on a baking tray, sprinkle with salt and bake in the oven for about 20 minutes until lightly golden. Turn half way.
Arrange the greens, quinoa, beans and roasted vegetables on a plate or in a bowl. Add the fresh herbs on top. Season with salt and pepper to taste. Serve with the balsamic dressing.
Combine all the ingredients in a small jar, shake well and serve with the platter.
The salad can be eaten lukewarm or cold. The roasted vegetables can be kept in the fridge for up to 3 days as are the beans and quinoa.