Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad


Serves 1

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Ingredients
  • 1 cup leftover Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon
  • ½ cup leftover Quinoa with Walnuts and Shallots
  • 4 cups tender salad greens such as spinach, arugula, or baby kale
  • 2 tablespoons Whole Grain Mustard Dressing
  • Kosher salt, freshly ground black pepper
Details
  • Servings:   1
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • south east asian

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