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roasted broccoli and sweet potato quinoa salad with lime-curry vinaigrette

Author: Taylor Ellingson

Ingredients

  • 1 head broccoli cut into bite-size pieces
  • 1 sweet potato diced
  • ½ head cauliflower cut into bite-sized pieces
  • 2 tablespoon olive oil
  • 1 cup quinoa rinsed
  • 2 cloves garlic
  • 2 teaspoon fresh ginger
  • ¼ teaspoon salt
  • 2 teaspoon curry powder
  • ⅓ cup olive oil
  • juice of 1 lime
  • 1 teaspoon honey
  • ¼ cup sunflower seeds

Instructions

  • Preheat oven to 425 degrees F.
  • Toss broccoli, sweet potato, and cauliflower with olive oil. Season with salt and pepper.
  • Divide among 2 baking sheets and bake in preheated oven for 40-45 minutes.
  • While vegetables are roasting, make the quinoa.
  • Combine quinoa with 2 cups of water or chicken broth.
  • Bring to a boil and simmer with lid on for 15-18 minutes, until quinoa is cooked.
  • To make the dressing:
  • With a mortar and pestle or a fork and plate, mash together the garlic cloves and ginger with salt and curry powder.
  • Combine ginger/garlic paste with olive oil, lime juice, and honey, which I did by shaking it all up in a mason jar.
  • Add additional salt to taste.
  • Put it all together by combining the quinoa, roasted vegetables, and sunflower seeds.
  • Enjoy!