Roasted Veggies Quinoa Bowl

Caramelized seasonal vegetables nestled on fluffy protein-rich quinoa, drizzled with a savory dressing.

INGREDIENTS FOR QUINOA:

• ½ cup quinoa dry
• 2 small red peppers, chopped to bite size pieces
• 2 carrots small, cut into slices
• 2 cups broccoli, segmented
• 1 cup edamame
• 1 tbs paprika
• 1 tsp garlic powder
• Pink Crystal Salt
  
• Orange Pepper
  
• pepper to taste
• Extra Virgin Olive Oil of your choice
• Feta Cheese

INGREDIENTS FOR EASY MALETTI DRESSING:

• ¼ cup Extra Virgin Olive Oil of your choice
• ¼ cup Maletti Bianco
• Pink Crystal Salt to taste
  
• pepper to taste
• 1 tsp dijon mustard
• 1 green onion, finely chopped 
• 2 tbs, fresh parsley, finely chopped 
• Optional: 1 tsp maple syrup or sweetener of your choice choice

DIRECTIONS:

1. Preheat the oven to 400F and prepare a baking sheet with parchment.
2. Add the peppers, carrots, broccoli and edamame to the sheet pan. Cover with the paprika, garlic powder , salt and pepper. Add other dried herbs at this stage according to your taste, or leave it as is.
3. Drizzle with vomFASS Extra Virgin Olive Oil and place in the oven for 15-25 minutes, until the carrots are soft or till desired doneness.
4. In the meantime, cook the quinoa according to package directions.
5. Prepare the dressing by combining all ingredients in a jar, shake well.
6. Serve the vegetables over the quinoa, and drizzle with the dressing. Enjoy immediately, or store in the fridge for up to four days.