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Roasted Vegetables Quinoa Salad with Spicy Peanut Drizzle

Ingredients
1 jar Maffé sauce
1 cup uncooked white Quinoa
1 cup water (to cook Quinoa)
4 tbsp oil
8 oz Brussels sprouts, halved
1 medium purple potato, peeled and cut into ¾- inch chunks (or purple cabbage)
1 medium red bell pepper, cut into ¾-inch chunks
1 medium poblano pepper, peeled and cut into ¾-inch chunks
½ of a medium butternut squash, peeled and cut into ¾-inch chunks
½ red onion peeled and cut into ¾-inch chunks
¼ - ⅜ cup water (for Maffé sauce drizzle)

Directions

  1. Preheat oven to 450°, or fire up your grill.

  2. In a large bowl, combine all the vegetables, measure 3 tbsp of the oil and toss together. Arrange in a single layer, on a large aluminum foil-lined and rimmed baking sheet, roast for 30 minutes, tossing halfway, until the vegetables are caramelized (or grill outside to your liking).

  3. While vegetables are cooking, prepare Quinoa. Pour cup of water into a heavy-bottomed saucepan, add Quinoa and remaining tbsp of oil; stir. Bring to a boil and immediately turn down to a low simmer. Simmer, covered, for 20 minutes or until all the water is absorbed and Quinoa is soft and tender. Remove from heat source and add ½ of the Maffé sauce to it. Mix together and fluff with a fork. Set aside for later use.

  4. Empty remaining Maffé sauce into a microwave-safe container. Rinse jar with ¼ cup water and add to container with Maffé sauce; stir together. Microwave on high for 1-2 minutes and set aside. Add remaining water if you prefer a thinner consistency.

  5. To assemble dish, divide Quinoa into equal portions on individual serving plates, top with equally portioned roasted vegetable mixture and drizzle peanut sauce over each serving. Enjoy as is or serve with grilled fish or Chicken.

Tips

  • This dish complements every vegetable. Switch it up by choosing what's in season or include your favorite veggies. Have fun experimenting with the bountiful harvest of fresh and seasonal vegetables.

  • Add a twist to the peanut drizzle sauce by substituting coconut milk for water.