Quinoa, Roasted Veggies and Fresh Herb Salad Recipe | Rutgers Cooperative Extension
Quinoa, Roasted Veggies and Fresh Herb Salad Recipe
Ingredients
- 1 cup Quinoa
- 2 cups water
- ½ teaspoon salt
- 2 cups fresh green beans, chopped
- 1 onion, chopped
- 1 sweet red pepper, seeded and chopped
- 1 small head broccoli, chopped
- 2 tablespoons olive oil
- ¼ cup fresh chives, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Sprinkle of salt & pepper
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