Warm Quinoa Salad with Balsamic Roasted Veggies, Goat Cheese, and Cilantro-Lime Dressing

So the other day I was standing in the produce aisle, wondering what flavours would go together the best for a quinoa salad. In the past I have always had it with fresh veggies such as cucumber and peppers, and feta. But I decided to go with something a little different this time. 

Ingredients:

• 1 cup quinoa
• 2 medium or 1 large sweet potato
• 1 small red onion
• 1/2 cup fresh chopped cilantro
• 70 g goat cheese
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 lime
• pepper

Instructions:

• Preheat oven to 375. Cut the sweet potato and onion into small cubes. Toss in a medium-sized bowl with the balsamic vinegar and pepper.

• Spread mixture onto a baking sheet (mine is really old so I put a piece of tin foil down first to prevent sticking). Bake for 15 min.
• While the vegetables are baking, the dressing can be prepared. Combine the olive oil, juice and zest from your lime, and 3/4 of the cilantro in a food processor. blend until smooth.

• After 15 min, pull the veggies out and turn them. Put them in for another 15 min.

I chose PC Organics, but it is probably cheaper to get in bulk!



I only used half of this package.

• At this time you can start your quinoa. Combine 1 cup with 2 cups of water, bring to a boil, and turn the heat to low. Let cook for 15 min. Once it is done cooking, turn off the heat and let it sit for 5 min. before fluffing with a fork.

• Now the veggies are finished cooking, the quinoa is ready, and the dressing is made. In a large bowl combine quinoa and veggies with the goat cheese and the remainder of the cilantro. Pour the dressing on and mix well. I threw a couple more dashes of balsamic in to bring all of the elements of the salad together. The cheese will start to get creamy and you can serve it warm! Serves 3-4 people.