Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup diced sweet potatoes
- 1 cup broccoli florets
- 1 red bell pepper, diced
- 1 zucchini, diced
- 4 tbsp Three Chillies Picante Schezwan Sauce
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 tbsp lime juice
Instructions
- Cook Quinoa: In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
- Roast Vegetables: Preheat oven to 400°F (200°C). In a large bowl, toss sweet potatoes, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until vegetables are tender.
- Add Sauce: In the last 5 minutes of roasting, drizzle 2 tbsp of Three Chillies Picante Schezwan Sauce over the vegetables and toss to coat.
- Assemble Salad: In a large mixing bowl, combine cooked quinoa, roasted vegetables, chopped cilantro, and green onions. Drizzle the remaining 2 tbsp of Three Chillies Picante Schezwan Sauce and lime juice over the salad and toss to combine.
- Serve: Serve the salad warm or at room temperature as a hearty and flavorful main or side dish.
