Hearty Roasted Vegetable and Kaffir Lime Quinoa Salad with Black Garlic Vinaigrette| Becel

Ingredients

• 3 cups (750 mL) organic tri-colored quinoa royal, rinsed
• 6 cups (1,5 L) water
• 1 Tbsp. (15 mL) Becel® Vegan margarine, with a pinch of salt and pepper mixed in
• 1 kaffir lime leaf
• 1 clove garlic, well mashed
• 1 cup (250 mL) Becel® Olive Oil Plus™ oil blend
• 1 Tbsp. (15 mL) Dijon mustard or old fashioned grainy mustard
• 1/4 cup (60 mL) oragnic apple cider vinegar
• 1 lemon, juiced
• 1/3 butternut squash, peeled and cubed
• 1 red beet, peeled and cubed
• pinch salt and pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 Tbsp. (30 mL) Becel® with Avocado Oil margarine, melted
• 1 zucchini, skin on, cubed
• 1 portobello mushroom cap, cleaned (with brush or kitchen cloth) and cubed
• 1/2 red onion, cubed
• 1/2 cup (125 mL) pumpkin seeds (roasted)
• 15 mL (1 Tbsp.) Becel® Vegan for roasting seeds