Complexity:  Medium


  • 1½ cups quinoa, rinsed and cooked
  • 2 sweet peppers, cut in chunks
  • 1 large onion, cut in chunks
  • 2 heads of broccoli, cut in small pieces
  • 2 yellow beets, peeled and diced
  • 2 – 3 tbsp olive oil
  • Salt and pepper
  • 1½ tbsp. Dijon mustard
  • 1 tbsp red wine vinegar
  • Juice of ½ lemon
  • ¼ cup olive oil
  • 1 tsp minced garlic
  • Pinch red pepper flakes
  • Salt and pepper


  1. Preheat oven to 375 degrees F.
  2. Place the vegetables in a bowl. Drizzle with a little olive oil and season with salt and pepper. Mix well.
  3. Spread the vegetables in an even layer on a baking sheet. Bake in the preheated oven until the vegetables are tender, with the edges just beginning to brown. Remove.
  4. Make the dressing. Mix together the mustard, vinegar, garlic, lemon juice pepper flakes and salt and pepper. Whisk in the olive oil until well combined. If the dressing is too thick, add a little more olive oil.
  5. In a large bowl, place the quinoa. Add the roasted vegetables and mix into the quinoa. Add the dressing and mix ensuring the dressing is well distributed. Taste and adjust seasoning if necessary. Serve as is or with grilled chicken, fish or steak.