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Quinoa and Roasted Vegetable Salad

Serves: 4


  • 1 lb Foxy Organic Baby Bok Choy, coarsely chopped
  • 1/2 cup chopped Foxy Organic Parsley 
  • 2 tbsp olive oil
  • 1 tsp each salt and pepper, divided
  • 4 cups cooked quinoa, cooled
  • 3/4 cup prepared raspberry vinaigrette 
  • 1 cup canned mandarin orange segments, drained
  • 1/2 cup pomegranate seeds
  • 1/2 cup shaved red onion
  • 1/4 cup pumpkin seeds


  1. Preheat oven to 400°F. Toss together bok choy, oil and half of the salt and pepper. Spread in even layer on parchment paper–lined baking sheet. Roast, stirring once, for 12 to 15 minutes or until tender. Let cool completely. 
  2. Toss together quinoa, vinaigrette and remaining salt and pepper. Add bok choy, orange segments, parsley, pomegranate seeds, red onion and pumpkin seeds. Let stand for 30 minutes. Salad can be covered tightly and refrigerated for up to 3 days.

Tip: Add 1/2 cup crumbled feta or goat cheese, if desired.