Red Quinoa & Roasted Veggie Salad

This salad is a new favorite!  Red quinoa is just delicious!  It's the first time I tried the red variety and I won't be going back to the plain kind!  I absolutely loved it!

You can add any kind of vegetables/beans you like.  I also made a dijon vinaigrette that's mixed in; feel free to make any type of dressing you desire.

You'll need:

1 1/2 cups red quinoa, rinsed with cold water & drained
3 cups water or veggie stock (I used Better Than Bouillion Vegetable Base)
fresh broccoli
zucchini
corn (I used organic roasted, frozen corn kernels)
black eyed peas - canned, rinsed and drained
scallion, both white and green parts, diced

Dijon Vinaigrette
1 tsp. dijon mustard (more to taste)
1 large garlic clove, minced
1/4 cup white wine vinegar
extra virgin olive oil (I whisk it in until desired taste)
sea salt to taste

Whisk together mustard, garlic, vinegar, sea salt & olive oil.  Set aside.  Whisk it again right before adding it to the salad.

Preheat oven to 350 degrees.  On a baking sheet mix broccoli and zucchini with a little olive oil and sea salt.  Roast veggies until tender and golden brown. 

In a pot add water and quinoa and bring to boil; then cover and lower to simmer.  Quinoa should cook approximately 20-25 minutes or until water evaporates and quinoa is tender.  Fluff with fork.

In large bowl add in quinoa, veggies and vinaigrette; Mix well.  Tastes great warm and cold!  Enjoy!