Peruvian Quinoa and Roasted Vegetable Salad

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C.

2. 2

   Peel and dice the carrots and potatoes, then roast for 30 minutes until golden.

3. 3

   Rinse the quinoa and boil in 400ml of water for 15 minutes until fluffy.

4. 4

   Whisk lime juice with oil to create a dressing.

5. 5

   Combine the roasted vegetables with the cooked quinoa in a bowl.

6. 6

   Fold in the thinly sliced red onion and toss with the lime dressing.