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Quinoa with Avocado Parsley Vinaigrette

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Quinoa with Avocado Parsley Vinaigrette
Course Salad
Cuisine Mediterranean, Vegan
Servings
Ingredients
Course Salad
Cuisine Mediterranean, Vegan
Servings
Ingredients
Instructions
  1. Preheat the oven to 180 degrees C, air circulation.
  2. Wash thoroughly the quinoa under cold running water. In a medium saucepan bring water to a boil then add the quinoa, reduce heat and simmer for 12-15 minutes. Ready when it changes texture. Take out of the pan in a fine net and place under water to stop the cooking. Set aside.
  3. Cut the peppers in strips, the zucchini and the mushrooms in thick slices and the carrots cut in half, place in a deep baking pan, drizzle with the of oil and add the salt and pepper. Toss around and place in the oven for about 20 minutes. Take out of the oven and keep for 10 minutes until able to handle them, chop to small cubes and toss them in a large bowl.
  4. Add to the bowl the quinoa, cucumber and half the vinaigrette and toss. Season to taste with salt and pepper.
  5. Drizzle with the rest of the vinaigrette and serve.
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