​Roasted Vegetable Quinoa Salad with Tzatziki

Roasted vegetables on a bed of quinoa, topped with drizzled tzatziki sauce.

1. In a large bowl, toss potatoes, edamame, carrots, and onions with olive oil, Cajun seasoning, salt, and pepper.
2. Spread the vegetables evenly on a baking tray. Roast the vegetables in the oven at 350° for 25 minutes.
3. Add cooked quinoa to a bowl. Place roasted vegetables on top of the quinoa.
​4. Drizzle with tzatziki sauce.

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