Roasted Veggie Quinoa Bowls

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Start to finish: 25 minutes
Impresses: 4

Ingredients
2 cups quinoa
4 cups water
1 teaspoon salt
Roasted veggies (from Simply Perfect Roasted Chicken recipe)
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
1/4 teaspoon pepper
½ cup shaved Parmesan cheese

Method
Heat oven to 350 F and line a baking sheet with parchment paper. Set aside.

In a medium-sized pot, mix together quinoa, water and salt. Bring to a boil, cover and simmer for 15 minutes. Once cooked, remove from heat and fluff with a fork.

Spread roasted veggies on prepared pan and place in oven to reheat, about
10 minutes.

While quinoa cooks and veggies reheat, make the vinaigrette by combining Dijon, honey, olive oil, vinegar, salt and pepper into a blender. Pulse until emulsified. 

To serve, add quinoa to a bowl and top with warmed veggies, a drizzle of vinaigrette and Parmesan cheese.

Quick Tip
Make the quinoa on Sunday while the chicken is roasting and reheat on Monday with the veggies when you’re ready for dinner.