|roasted autumn vegetable quinoa salad|
This is a great salad to mix a big batch and keep in the fridge!
1 cup quinoa- cooked according to directions and cooled
2 tbsp sunflower oil
3 beets-peeled and chopped
1 acorn squash- peeled, seeded, and chopped
3 carrots-peeled and chopped
Maple Balsamic Vinaigrette
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tbsp sunflower oil
freshly ground pepper
chives or green onions- chopped
Toss the vegetables in oil and sprinkle with a little salt. Roast in the oven until soft and golden. Let cool
In a mason jar combine dressing. Mix everything together in a large bowl. Refrigerate.