This gluten-free, vegetarian recipe for warm quinoa and roasted vegetable salad is perfect for a quick and easy dinner.
Warm Quinoa and Roasted Vegetable Salad
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Ingredients
- 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)
Instructions
- 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 Notes
Nutrition Facts
Warm Quinoa and Roasted Vegetable Salad
Amount Per Serving
Calories 354
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 2g
10%
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Sodium 285mg
12%
Total Carbohydrates 44g
15%
Dietary Fiber 7g
28%
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 354 cal, 16g fat (8g mono, 6g poly, 2g sat), 0mg chol, 9g protein, 44g carb, 7g fiber, 285mg sodium
