Quinoa and Roasted Vegetable Salad
Ingredients
- 1 cup quinoa, cooked
- Assorted vegetables (bell peppers, cherry tomatoes, zucchini)
- 2 tbsp Mulgão Verde Virgin Coconut Oil
- Fresh herbs (basil, parsley)
- Salt and pepper to taste
Instructions
- Roast the vegetables in Mulgão Verde Virgin Coconut Oil until tender.
- Toss the roasted vegetables with cooked quinoa.
- Drizzle with Mulgão Verde Virgin Coconut Oil for added richness.
- Season with salt, pepper, and fresh herbs.
- Serve as a healthy and luxurious quinoa salad.