Roasted Vegetable Quinoa Salad

Ready in
40 min
Curry roasted vegetables are mixed with quinoa and a hint of orange juice for a meal low in fat and high in fibre. Garnish with cilantro or mint.

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

25 min

Price/Availability Effective Date: February 10, 2014


2 tbsp Becel® Oil
2 tsp Curry powder
4 cups Assorted fresh vegetables chopped (such as beets, sweet potatoes, onions, bell peppers and mushrooms)
1 can Chick Peas rinsed and drained
2 cups Quinoa
1 pkg Knorr® Homestyle Stock Reduced Sodium Chicken
2 tbsp Orange Juice


  1. Preheat oven to 425°F (220°C).
  2. Combine Becel® Oil and curry powder in large bowl; add vegetables and chick peas and toss to mix and coat. Spread evenly on baking sheet. Season if desired, with salt and pepper.
  3. Bake 20 minutes or until vegetables are tender and golden brown.
  4. Meanwhile, prepare quinoa according to package directions, adding Knorr® Homestyle Stock  Reduced Sodium Chicken to cooking water.
  5. Toss vegetables with cooked quinoa; stir in orange juice and serve warm or at room temperature.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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