Quinoa, Roasted Veggies and Fresh Herb Salad Recipe | Rutgers Cooperative Extension

Quinoa, Roasted Veggies and Fresh Herb Salad Recipe | Rutgers Cooperative Extension

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Quinoa, Roasted Veggies and Fresh Herb Salad Recipe

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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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