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Living With Sjögren’s


Quinoa Salad with Roasted Vegetables

Ingredients (for the quinoa):

  • 1 cup quinoa
  • 2 cups chicken stock or vegetable broth or water
  • 1/4 cup finely diced onion
  • salt & pepper
  • 1 bay leaf (optional)

Ingredients (for the veggies):

  • 3 tablespoons olive oil
  • 1 lb colorful carrots
  • 1 lb asparagus
  • salt & pepper to taste
  • 2 ears grilled corn kernels removed
  • 1/2 cup chopped parsley
  • juice of 1 lemon optional


For the quinoa:

  • Place all ingredients into a small pot, cover, bring to boil and reduce to simmer until thoroughly cooked. Remove from heat, fluff with fork and set aside.

For the veggies:

  • Preheat oven to 400 degrees. Peel carrots and slice into 1/2 inch pieces; place on baking sheet. Wash asparagus and snap woody ends off. Cut into 2 inch pieces and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat evenly. Bake 20-25 minutes, tossing once half way through to roast evenly. You want them pretty much fork tender. Remove from oven.
  • Place quinoa, roasted veggies, corn, parsley and lemon juice into a large bowl Toss together and serve.

*Option: Roast your favourite veggies using the above instructions and add to quinoa salad