Grain Salad with Roasted Vegetables and Crispy Chips

Ingredients

• 1 cup mixed grains (such as farro, quinoa, or brown rice)
• 3 cups mixed vegetables (such as zucchini, bell pepper, and carrot)
• ½ medium red onion
• 3 tablespoons olive oil
• 1 medium lemon
• 1 cup vegetable chips
• ¼ cup fresh herbs (such as parsley or mint)
• 0 to taste salt and pepper

Instructions

1. 1

   Cook the 1 cup grains according to package instructions until tender, about 20-30 minutes. Drain if needed and let cool slightly.

2. 2

   Preheat oven to 425°F. Toss the 3 cups chopped vegetables and 1/2 sliced red onion with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet.

3. 3

   Roast vegetables for 20-25 minutes, until browned and tender, stirring once halfway. They should be easily pierced with a fork.

4. 4

   In a large bowl, whisk the remaining 1 tbsp olive oil, juice of 1 lemon, and a pinch of salt and pepper.

5. 5

   Add the cooked grains and roasted vegetables to the dressing. Toss well to combine.

6. 6

   Fold in the 1/4 cup chopped fresh herbs. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

7. 7

   Top each serving with a generous handful of vegetable chips for crunch. Serve warm or at room temperature.

Tools you’ll need

• baking sheet
• large bowl
• small bowl
• whisk
• knife
• cutting board

More recipes like this

• 

  Baked Salmon with Vegetables and Olives

  35 min

• 

  Brioche

  45 min

• 

  Baked Chicken

  45 min

• 

  Broccoli and Egg Salad

  20 min