Autumn Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup quinoa, rinsed
• 2 medium carrots, peeled and diced
• 2 cups butternut squash, peeled and cubed
• 1 medium red onion, diced
• 1 15oz can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the diced carrots, cubed butternut squash, and diced red onion with 2 tablespoons of olive oil. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.