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80 Acres Farms Crispy Quinoa Sheet Pan Salad

Crispy Quinoa Sheet Pan Salad

With roasted vegetables and quinoa crunch, this salad is a hearty way to transition from summer to fall.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3 -4 Servings

Ingredients

  • 2 4 oz. 80 Acres Farms POWER CRUNCH

For the Roasted Vegetables

  • 2 large carrots peeled and sliced
  • 1 red bell pepper sliced
  • ½ red onion sliced
  • 1 cup beets peeled and cubed
  • 2 tbsp. olive oil
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • salt and pepper to taste

For the Quinoa & Mushrooms

  • 1 cup cooked quinoa cooled
  • 1 cup shiitake mushrooms sliced
  • 1-2 tsp. olive oil
  • 2 tbsp. soy sauce

For the Dressing

  • ¼ cup olive oil
  • 3 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.
  • Drizzle with dressing and enjoy!
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