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• Second course
• Roast
• Koshermoms recipe: baby quinoa salad with roasted vegetables

Roasting

Ingredients
<br />• 1 cup Pereg’s Baby Quinoa
<br />• 1 sweet potato
<br />• 1 small red onion
<br />• 1 red pepper
<br />• ¼ cup olive oil, plus more for veggies
<br />• ¼ cup balsamic vinegar
<br />• 2 TBSP honey
<br />• Salt and pepper
<br />
<br />Directions:
<br />Preheat oven to 425 degrees;
<br />Prepare Baby Quinoa according to package directions
<br />Dice the onion, sweet potato and pepper into small pieces
<br />Put on a sheet pan, coat with olive oil, salt and pepper
<br />Roast veggies till golden brown and soft (about 25 minutes)
<br />Mix honey, ¼ cup of olive oil and balsamic vinegar in a container, until completely mixed
<br />Once the Baby Quinoa has cooked and rested, mix with the roasted veggies and dressing
<br />Enjoy this dish at room temperature.
<br />
<br />Recipe: Courtesy of Pereg Natural Foods
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