Crispy Quinoa Sheet Pan Salad

Full of roasted vegetables and crunch from roasted quinoa, this hearty salad is perfect for the transition into Fall.

Units Scale

2 large carrots, peeled and sliced

1 red bell pepper, sliced

Â1/2 red onion, sliced

1 cup beets, peeled and cubed

2 Tbsp olive oil

2 tsp dried Italian herb seasoning

1 tsp garlic powder

Salt and pepper to taste

1 cup quinoa, cooked and cooled

1 cup shiitake mushrooms, sliced

1–2 tsp olive oil

2 Tbsp soy sauce

2 4oz 80 Acres Farms POWER CRUNCH

Â1/4 cup olive oil

3 Tbsp balsamic vinegar

1 Tbsp maple syrup

Salt and pepper to taste

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Preheat oven to 375Â°F and line two baking sheets with parchment paper.
Add carrots, bell pepper, onion, and beets to one baking sheet. Toss with oil, Italian herbs, garlic powder, salt, and pepper. On a second baking sheet, add the quinoa and shiitake mushrooms. Toss with oil and soy sauce. Roast both cook sheets for 20 minutes, or until the vegetables are tender and the quinoa is crispy. Toss as needed for even cooking. Remove and cool slightly.
Add olive oil, balsamic vinegar, maple syrup, salt, and pepper in a small bowl. Gently whisk them together. Set aside.
Add the salad blends to a serving bowl. Top with roasted vegetables and quinoa. Drizzle with dressing. Enjoy immediately.

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