Indulge in the best oven-roasted vegetable salad with quinoa. This nutritious and vegetarian salad recipe is the perfect choice for meal prep!
Begin with the dressing; combine oil, lemon juice, mustard, honey, and garlic in a mason jar. Give it a good shake and set it aside.
Toss the chopped veggies with oil and honey. Coat them well. Then, spread them out on two trays for even roasting.
Pop them on the top oven shelf for around 40 minutes until they're tender with a caramelized edge. Broil for 2-3 minutes.
When assembling the salad, ensure the ingredients are evenly distributed among the three 1-litre jars. Start with the honey mustard dressing.
Next up, divide those roasted beets, fennel, and red peppers among the jars.
Spoon cooked quinoa onto the veggies. Make sure it is completely cooled to prevent a soggy salad.
Finish it all off with fresh dill. Place the lid and refrigerate until it's time to serve.
Excellent source of fibre
Excellent source of vitamins A & C
Excellent source of iron