This gluten-free, vegetarian recipe for warm quinoa and roasted vegetable salad is perfect for a quick and easy dinner.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 cup quinoa (well washed and drained)
1 3/4 cups water
1/4 teaspoon sea salt (plus more to taste)
4 tablespoons extra-virgin olive oil (divided)
1 medium yellow onion (cut into half-moons)
2 stalks celery (chopped)
1 carrot (sliced into ¼-inch-thick rounds)
1/2 large golden beet (halved lengthwise and cut into ¼-inch-thick slices)
2 1/2 cups broccoli florets
2 tablespoons balsamic vinegar
1 large clove garlic (minced or pressed)
Juice of 1/2 lemon
1/2 cup chopped fresh parsley
2 ounces feta cheese (crumbled (optional))
Preheat oven to 425˚.
Combine quinoa, water, salt, and 1 tablespoon olive oil in a 2-quart saucepan. Bring to a boil; then immediately reduce heat to low. Cover and simmer 15–20 minutes, until all water is absorbed. Let stand 5 minutes; then fluff with fork.
While quinoa cooks, toss onion, celery, carrot, beet, and broccoli with 1 tablespoon olive oil and salt to taste. Spread in single layer in baking dishes or on baking sheets. Roast in oven 20–25 minutes, stirring occasionally, until crisp-tender.
Meanwhile, combine vinegar, garlic, lemon juice, a pinch of sea salt, and a few grinds of black pepper in a small bowl. Whisk in remaining 2 tablespoons olive oil.
Place quinoa and vegetables in a large bowl; add parsley. Stir dressing and pour over mixture; toss to coat. Taste and adjust seasoning with salt and freshly ground black pepper. Divide among bowls and top with crumbled feta, if using.
Recipe Additional Notes:
PER SERVING: 354 cal, 16g fat (8g mono, 6g poly, 2g sat), 0mg chol, 9g protein, 44g carb, 7g fiber, 285mg sodium
Tue, 2011-01-25 19:37