Ingredients
- 1 1/2 cup Chicken stock
- 1 Tbl. Suave Agave seasoning
- 1 ea. zucchini, small dice
- 1 ea. medium tomato, chopped
- 5 ea. button mushroom, sliced thin
- 1/2 ea. onion, chopped
- 4 stalks Asparagus, sliced thin
- 2 Tbl. Olive oil
Fresh, Hearty, and Packed with Flavor
This roasted vegetable quinoa salad is one of those dishes that checks every box—hearty, fresh, and packed with bold flavor.
Cooked with Suave Agave, the quinoa gets a subtle sweet-heat depth that pairs perfectly with caramelized roasted vegetables, making this just as good for meal prep as it is for a quick dinner.
Preparation:
- In a medium saucepan, combine quinoa, chicken stock, and Suave Agave. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 20 minutes, then remove from heat and let rest.
- Meanwhile, toss vegetables with olive oil and spread on a baking sheet. Broil on low until browned and slightly caramelized.
- Fluff the quinoa, then stir in the roasted vegetables until well combined.
- Serve warm or chilled.
Pro Tip:
Let the quinoa rest after cooking—it helps it finish steaming and keeps the texture light and fluffy instead of sticky.
Make It Your Own:
- Add feta or goat cheese for a creamy element
- Toss in chickpeas or grilled chicken for extra protein
- Finish with a squeeze of lemon for brightness
- Add fresh herbs like parsley or cilantro
What To Serve It With:
Serve as a standalone meal, a side dish with grilled meats, or as part of a larger spread. It’s also perfect for meal prep and holds up well in the fridge.