2 large carrots, peeled and sliced
1 red bell pepper, sliced
1/2 red onion, sliced
1cupbeets, peeled and cubed
2 tbsp. olive oil
2 tsp. Italian seasoning
1 tsp. garlic powder
Salt and pepper, to taste
FOR THE QUINOA & MUSHROOMS
1cupquinoa, cooked and cooled
1cupshiitake mushrooms, sliced
1-2 tsp. olive oil
2 tbsp. soy sauce
FOR THE DRESSING
1/4cupolive oil3 tbsp. balsamic vinegar
1 tbsp .maple syrup
Salt and pepper, to taste
Instructions
Preheat oven to 375° and line two baking sheets with parchment paper.
Add carrots, bell pepper, onion, and beets to one baking sheet. Toss with oil, Italian seasoning, garlic powder, salt, and pepper.
On a second baking sheet, add the quinoa and shiitake mushrooms. Toss with olive oil and soy sauce.
Roast both baking sheets for 20 minutes, or until the vegetables are tender and the quinoa is crispy. Toss as needed for even cooking. Remove and cool slightly.
In a small bowl, whisk together dressing ingredients.
Add POWER CRUNCH to a serving bowl. Top with roasted vegetables, quinoa, and mushrooms.
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